Copycat Caramel Macchiato Recipe (2024)

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This article sharing how to make a copycat caramel macchiato was originally a sponsored post. This is a great recipe to enjoy any morning you need a little something special.

I am not a morning person. This is the perfect coffee to jump start my brain.

I don’t have to leave my house. I don’t have to pay over $5. It tastes amazing.

I’m sold. Between this and my spicy cinnamon mocha, I’m a happy morning person.

I admit, I make it something special, only partly because I prefer my coffee tasting a little less like coffee and a little more like a treat.

Needless to say, I tend to keep the fixings for a homemade caramel macchiato in my fridge. It’s fairly easy to whip up, and the sauce I use for my copycat caramel macchiato recipe stays goodfor around three weeks, not that it ever lasts that long in my house.

I make a caramel sauce – the same caramel sauce that I use for anything from a topping on ice cream to making a trifle and more – which is so much easier than it sounds. A little sugar and water boiled together, mixing in some cream and butter, and it’s ready to go.

I save some of the caramel sauce to drizzle on top because… yum.

The rest of it gets added to some scalded milk and sugar with a little vanilla bean paste, and in about ten minutes, you have the most amazing smelling and tasting creamer you’d ever think to make at home.

How do you ensure that your morning routine goes smoothly?

Copycat Caramel Macchiato

Yield: 1 cup plus extra creamer and caramel

Ingredients

For the Creamer

1 1/4 cup sugar, divided
1/4 cup water
1 1/2 cup heavy whipping cream, divided
2 tablespoons butter
1 cup milk
1 tablespoon vanilla

For the Caramel Macchiato

1/2 cup milk
2-3 tablespoon creamer you just made
2/3 cup coffee
Caramel sauce for drizzling

Instructions

Make the caramel syrup. Add 3/4 cup of sugar and 1/4 cup of water to a heavy saucepan and heat until the sugar has completely melted. Do not stir once the sugar melts.
Once it turns a light amber color, add the butter and 1/2 cup cream. Stir until it comes back together. Return it to a boil for another two minutes, then remove the caramel syrup from the heat.
Place all your caramel sauce into a heat-proof container, then measure 3/4 cup of the caramel sauce back into your saucepan. Add the remaining 1 cup of cream to the pan, as well as 1/2 cup of sugar, 1 cup of milk, and 1 tablespoon of vanilla bean paste. Heat on medium but do not let it boil, and stir until the sugar has fully dissolved, about 5-7 minutes.
Remove from the heat and let cool before placing into the container where you will store your creamer.
Make the caramel macchiato. Add 1/2 cup of milk to a saucepan and turn the heat to medium. When it just starts to steam, remove it from the heat and use an Aerolatte or similar frother to whip up a creamy froth in your steamed milk.
While your milk is heating, brew your coffee.
Once your milk is heated, carefully pour it into a cup, reserving your froth. Add the caramel macchiato cream to the hot milk. Pour the coffee atop that. Add the froth to the top of the coffee, then drizzle your reserved caramel sauce as thinly as possible over your froth to keep it from sinking to the bottom immediately.
Serve immediately.

Notes

This caramel macchiato creamer will last for up to three weeks in your fridge.

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Nutrition Information:

Yield: 1Serving Size: 1 mug
Amount Per Serving:Calories: 275Total Fat: 11gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 278mgCarbohydrates: 40gFiber: 0gSugar: 23gProtein: 6g

This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.

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