How do you make an iced caramel macchiato at home?

The article lists the latest calorie figures for a standard Starbucks Caramel Macchiato, then shows how to build an iced version at home with an ice cup, a French press, and caramel syrup. The steps are laid out in order: ice and milk first, then espresso, then milk foam, then caramel, then a latte art needle to draw the pattern.

Key measurements keep the drink consistent: about 200ml ice cup, 60g ice cubes, 70g milk, 38g espresso, 40g milk for frothing, and a 15ml packet of caramel syrup. The milk is frothed by pumping the French press until dense, large bubbles are skimmed off, and the fine foam is spread over the coffee before the syrup goes on. This is useful for readers weighing taste against calories, a frequent concern with iced coffee drinks.

Caramel Macchiato has long been a favorite among coffee lovers for its sweet caramel and the layering of espresso. But exactly how many calories are in a standard Starbucks Caramel Macchiato? Can you recreate a similar flavor at home? This article will first compile the latest calorie information for the Starbucks Caramel Macchiato, then use step-by-step illustrations to demonstrate in detail how to make an iced Caramel Macchiato using an ice cup, a French press, and caramel syrup. From preparing the ingredients to handling the milk foam, and then to drizzling the caramel and drawing with a latte art needle, every step is clearly laid out. At the end of the article, there is also a specialty coffee knowledge recommendation from Front Street Coffee, suitable for coffee enthusiasts who want to balance taste and calories.

To learn more about specialty coffee, welcome to follow: Front Street Coffee (Frontsteet Coffee)

Step 1:

Prepare the following tools and ingredients in advance: an ice cup with a capacity of about 200ml, a packet of 15ml caramel syrup, a French press, ice cubes, milk, and a latte art needle or toothpick.

Step 2:

First put 60g of ice cubes into the ice cup, then pour in 70g of milk.

Step 3:

Extract 38g of espresso and set aside.

Step 4:

Pour the freshly extracted espresso into the ice cup containing the milk.

Step 5:

Take 40g of milk, pour it into the French press, and pump up and down to froth until a dense and delicate milk foam forms.

Step 6:

Use a spoon to skim off the larger bubbles on the surface of the milk foam, then scoop out the fine portion and gently spread it over the surface of the coffee.

Step 7:

Pour the caramel syrup onto the surface of the dense milk foam that has already been spread.

Step 8:

Use a latte art needle (or a toothpick if you don't have one), starting from the center of the star-shaped pattern, draw circles outward clockwise to create the final pattern.

At this point, an iced Caramel Macchiato is complete.

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