Starbucks Iced Caramel Macchiato
Make Starbucks' Iced Caramel Macchiato at home! Vanilla milk, espresso, and caramel in beautiful layers. Easy copycat recipe tastes exactly like the coffee shop favorite.
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Why you’ll love it
The Starbucks Iced Caramel Macchiato is one of the most iconic and beloved drinks on the Starbucks menu, and has been a permanent fixture since 1996 when it was created as a twist on the traditional Italian macchiato. Unlike its hot counterpart, the iced version showcases beautiful layers of vanilla-sweetened milk, bold espresso, and ribbons of caramel sauce, creating a drink that's as visually stunning as it is delicious. What makes the Iced Caramel Macchiato special is the way it's constructed: vanilla syrup is added first, then cold milk is poured over ice, and finally, espresso shots are poured directly over the top so they slowly filter through the milk creating a gorgeous marbled effect. The drink is finished with a crosshatch of caramel sauce drizzled over the top, which sinks down through the espresso creating additional layers of flavour and visual appeal. The name 'macchiato' means 'marked' or 'stained' in Italian, referring to how the espresso 'marks' the milk. The genius of this drink is in the experience - when you first taste it, you get the sweet caramel and creamy milk, but as you continue drinking and the layers mix, the strong espresso comes through more, creating an evolving flavour profile from first sip to last. This recipe recreates the exact method Starbucks baristas use, ensuring you get those signature layers and that perfect balance of sweet caramel, creamy vanilla milk, and robust espresso. A Grande Iced Caramel Macchiato at Starbucks costs around £4.75, but you can make this copycat version at home for a fraction of the cost using espresso from a coffee machine, stovetop espresso maker, or even a strong coffee as a substitute. It's the perfect drink for warm days when you want your caffeine hit with a touch of indulgence, and it takes just 5 minutes to prepare!
About the original
The Caramel Macchiato was created by Starbucks in 1996, developed by a team looking to create a new signature drink that would appeal to customers who wanted the taste of espresso but in a sweeter, more approachable format. It was an immediate hit, becoming one of the top-selling handcrafted beverages and remaining in the top five best-sellers for decades. The iced version followed shortly after and became especially popular in warmer months and in year-round warm climates, where it consistently ranks as one of the most ordered drinks.
What makes the Starbucks Caramel Macchiato different from a traditional Italian macchiato (which is simply espresso 'marked' with a dollop of foam) is the addition of vanilla syrup and caramel sauce, creating a much sweeter, more indulgent drink tailored to American tastes. Some coffee purists have criticized this departure from tradition, but millions of customers worldwide love it precisely because it's more approachable than straight espresso. The drink has inspired countless variations over the years - Starbucks has offered seasonal versions like the Coconut Milk Caramel Macchiato and the Cloud Caramel Macchiato - but the original recipe remains the most popular. For many Starbucks customers, ordering a Caramel Macchiato has become a daily ritual and a comfort drink that marks the start of their day or provides an afternoon pick-me-up.
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Ingredients
For the Iced Caramel Macchiato
- 2 tbsp Vanilla syrup
- 240 ml Whole milk — cold
- 150 g Ice cubes — about 1 cup
- 60 ml Espresso — 2 shots, freshly brewed
- 2 tbsp Caramel sauce — for drizzling
Method
Build the base: In a tall glass (16oz/475ml for a Grande size), add 2 tablespoons of vanilla syrup to the bottom. Fill the glass with ice cubes - be generous with the ice as it will melt slightly and you want to keep the drink cold.
Add the milk: Pour 240ml of cold whole milk over the ice, filling the glass almost to the top but leaving about 2cm of space for the espresso. Give it a very gentle stir just to combine the vanilla syrup with the milk - don't overmix, you want some vanilla concentrated at the bottom.
Prepare the espresso: While your milk and ice are waiting, brew 2 shots of espresso (60ml total). This should be done right before serving - fresh espresso is essential for the best flavor. If you don't have an espresso machine, use a Moka pot or AeroPress to make very strong coffee as an alternative.
Add the espresso (the 'mark'): This step creates the signature layers! Slowly pour the freshly brewed espresso directly over the ice and milk. Pour it gently but don't try to make it 'float' - just pour steadily in the center of the glass. The espresso will cascade through the milk creating beautiful marbled patterns and naturally creating layers. Don't stir at this stage - the layering is part of the Caramel Macchiato experience!
Drizzle with caramel: Finish by drizzling caramel sauce over the top in a crosshatch pattern - squeeze the bottle back and forth across the top of the drink a few times. The caramel will create ribbons as it sinks through the espresso layer. This is the iconic finishing touch that makes it a Caramel Macchiato! Serve immediately with a straw. You can stir before drinking if you prefer everything mixed, or drink it layered to experience the changing flavours from top to bottom.
Tips & Variations
- The order of ingredients matters! Always build from bottom to top: vanilla syrup, ice, milk, espresso, caramel. This creates the signature layers.
- Use fresh espresso - the espresso should be hot when you pour it over the ice. This slight temperature contrast is part of what creates the layering effect.
- Don't stir after adding the espresso and caramel if you want the Instagram-worthy layered look. But do stir before drinking if you prefer a more uniform taste throughout!
- For the most authentic taste, use Starbucks' vanilla syrup if you can find it, or make your own by heating equal parts sugar and water with vanilla extract until dissolved.
- Whole milk gives the creamiest result, but you can use any milk you prefer. Oat milk works particularly well as a dairy-free alternative - it's creamy and froths nicely.
- If you don't have espresso, use 90ml of very strong coffee (use 3-4 tablespoons of grounds for a small amount of water) or even strong instant coffee as a substitute.
- For an extra-indulgent version, add a small drizzle of caramel sauce inside the glass before adding the ice - this creates caramel 'stripes' on the inside of the glass just like at Starbucks.
- Make it 'upside down' like many Starbucks regulars order: this means putting the espresso in first, then milk, then caramel - it changes the flavour progression and gives you more caramel in each sip!
FAQs
- What's the difference between a Caramel Macchiato and a Caramel Latte?
- Great question! A Caramel Latte has the espresso mixed throughout the drink with caramel syrup and optional caramel drizzle on top. A Caramel Macchiato is built in layers with vanilla (not caramel) syrup in the milk, the espresso poured on top (not mixed in), and caramel sauce drizzled over. The Macchiato has more distinct layers and a different flavor progression as you drink it. Both are delicious but offer different experiences!
- Can I make this with decaf espresso?
- Absolutely! Use decaf espresso shots instead of regular - the flavor and preparation method remain exactly the same. Starbucks offers decaf versions of all their espresso drinks, so this is totally authentic. The drink will taste identical, just without the caffeine kick.
- Why is my drink not layering properly?
- Layering issues usually happen because: 1) The espresso was too cool - it should be freshly brewed and hot, 2) You poured it too vigorously - pour steadily but gently in the center, 3) There's not enough ice - the ice helps create separation between layers. Make sure to fill your glass generously with ice and use freshly brewed espresso for best results. Even if the layers aren't perfect, it will still taste delicious!
- How many calories are in this drink?
- This recipe made with whole milk contains approximately 250-280 calories, which is similar to a Grande Iced Caramel Macchiato from Starbucks with whole milk (250 calories). You can reduce calories by using skimmed or semi-skimmed milk (saves 40-80 calories), reducing the vanilla syrup, or using less caramel drizzle. Made with oat milk it's about 270 calories, and with almond milk about 180 calories.
- What does 'upside down' mean when ordering this drink?
- Ordering a Caramel Macchiato 'upside down' at Starbucks means the barista reverses the build order - espresso goes in first, then vanilla milk, then caramel on top. This creates a drink where the coffee flavor is stronger from the first sip, and you get more caramel in each sip since it's on top. To make it upside down at home: put espresso and vanilla syrup in the glass, add ice, pour milk over, then drizzle caramel on top. It's essentially a caramel latte at that point, but many people prefer it this way!
Nutrition (per serving)
| Calories | 398 kcal |
|---|---|
| Protein | 8.9 g |
| Fat | 9.5 g |
| Carbs | 69.9 g |
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