What Is in a Caramel Macchiato and How Do You Build One?

An iced caramel macchiato layers espresso over iced milk, tops it with finely steamed milk foam, then finishes with caramel syrup traced into a pattern. The name carries meaning: macchiato is read as brand, so the drink is often called a sweet brand. Eight steps take it from prep to finished glass.

The build uses common ingredients and tools. Put 60 grams of ice and 70 grams of milk into a 200ml cup, extract 38 grams of espresso and pour it in, then whip 40 grams of milk in a French press to fine foam. Skim the coarse bubbles, layer the foam, drizzle 15ml caramel syrup and draw with a needle or toothpick.

The name Caramel Macchiato hides a romantic meaning—macchiato is interpreted as "brand," giving the whole drink the symbolism of a "sweet brand." When the weather is hot, making an iced caramel macchiato yourself can both cool you down and let you enjoy the fun of hands-on preparation. The method is actually not complicated: first add espresso to iced milk, then layer on finely steamed milk foam, and finally drizzle caramel syrup on top, using a latte art needle to trace the pattern you want. This article is a step-by-step demonstration by Front Street Coffee of the complete process, from preparation to finished product, with eight stages in total. The tools and ingredients needed are all very common, and by following along you can recreate a summer coffee that has both good looks and flavor.

In caramel macchiato, the word "macchiato" has been given the meaning of "brand," so this drink is also often called a "sweet brand." In the hot season, you might as well try making an iced caramel macchiato yourself to cool off.

The method for an iced caramel macchiato can be understood this way: pour espresso into iced milk, then layer on milk foam whipped to a fine, dense texture, then drizzle caramel syrup on top of the foam as the finishing touch, and use a latte art needle to draw a beautiful pattern. A delicious iced caramel macchiato is then complete.

Next, Front Street will demonstrate the entire production process in detail.

Step one:

First prepare an ice cup with a capacity of about 200ml, one 15ml portion of caramel syrup, a French press, as well as ice cubes, milk, and a latte art needle (a toothpick also works).

Step two:

Put 60 grams of ice cubes into the ice cup, then pour in 70 grams of milk.

Step three:

Extract 38 grams of espresso and set aside.

Step four:

Pour the espresso into the milk.

Step five:

Take 40 grams of milk and pour it into the French press, then whip until it reaches a fine, dense milk foam state.

Step six:

Use a spoon to skim off the rough large bubbles on the surface, scoop out the delicate part of the milk foam, and gently layer it on the surface of the coffee liquid.

Step seven:

Drizzle the caramel syrup over the surface of the fine milk foam.

Step eight:

Take a latte art needle (if you do not have one, use a toothpick instead) and start from the center of the star shape, drawing circles outward in a clockwise direction to trace the pattern.

In this way, an iced caramel macchiato is ready.

The above content is compiled by CoffeeHunters, a coffee news website.