Creamy Homemade Starbucks Iced Caramel Macchiato Recipe Easy and Perfect for Summer
A quick and easy recipe to make a creamy, refreshing iced caramel macchiato at home that rivals the Starbucks classic. Perfect for hot summer days and customizable with dairy or plant-based milk.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 1 serving 1x
- Category: Beverage
- Cuisine: American
Ingredients
Scale
- 2 shots (60 ml) espresso or ½ cup (120 ml) strong brewed coffee
- 1 cup (240 ml) cold milk (whole milk recommended, or almond, oat, soy milk for dairy-free)
- 1 tablespoon (15 ml) vanilla syrup (store-bought or homemade)
- 2 tablespoons (30 ml) caramel sauce
- 1 cup (240 ml) ice cubes
- Optional: pinch of sea salt
Instructions
- Brew about 2 shots of espresso (~60 ml) or ½ cup (120 ml) of strong coffee using your preferred method.
- Fill a tall glass with 1 cup (240 ml) of ice cubes.
- Pour 1 tablespoon (15 ml) of vanilla syrup over the ice.
- Slowly pour 1 cup (240 ml) of cold milk over the ice and syrup.
- Gently pour the hot espresso over the milk and ice to create layers.
- Drizzle 2 tablespoons (30 ml) of caramel sauce in a zigzag pattern on top.
- Optionally sprinkle a tiny pinch of sea salt on top.
- Stir before drinking if desired.
Notes
Use very cold milk to keep layers distinct. Pour espresso slowly for the signature layered look. Warm caramel sauce slightly if too thick for easier drizzling. Fresh ice cubes are best to avoid dilution. You can substitute vanilla syrup with hazelnut or cinnamon syrup for variations. Brew espresso ahead and refrigerate up to 24 hours but assemble fresh for best texture.
Nutrition
- Serving Size: 1 tall glass (about
- Calories: 150220
- Fat: 37
- Carbohydrates: 2030
- Protein: 68
Keywords: iced caramel macchiato, homemade iced coffee, Starbucks copycat, caramel coffee drink, summer coffee recipe, iced espresso drink