Caramel Macchiato
Espresso-based coffee drink layered with steamed milk and caramel sauce. Served hot with a thick foam top and caramel drizzle.
Ingredients
Method
Heat sugar in a small saucepan over medium heat, stirring occasionally until amber in color, about 3–4 minutes.
Remove from heat and stir in butter until melted and combined.
Slowly add heavy cream while stirring (mixture will bubble); continue stirring until smooth. Stir in vanilla extract and sea salt. Set aside to cool for 1 minute.
Pour espresso into the bottom of a tall glass or ceramic cup.
Steam or heat milk until it reaches 150–155°F, frothing gently to create a thin layer of foam (about 0.5 inch).
Slowly pour steamed milk into the espresso, holding back the foam with a spoon. Pour the foam on top.
Drizzle 1–2 tablespoons of caramel sauce over the foam in a crosshatch or spiral pattern.
Serve immediately while hot.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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