Best Caramel Macchiato Recipes

ICED CARAMEL MACCHIATO

Steps:

• Pour vanilla syrup into the bottom of a glass. Add ice cubes and pour in milk.
• Slowly pour in cold brew concentrate. Drizzle with caramel sauce.

CARAMEL-MACCHIATO TIRAMISU PARFAITS

Steps:

• Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in 2 cups COOL WHIP.
• Mix coffee and caramel topping until blended. Place half the cake cubes in 10 parfait glasses; drizzle with half the coffee mixture. Cover with half the cream cheese mixture, then 1/3 of the grated chocolate. Repeat.
• Top with remaining COOL WHIP and chocolate. Refrigerate 4 hours.

CARAMEL MACCHIATO

Steps:

• You can use vanilla syrup from a bottle for the drink or make your own vanilla syrup following this Top Secret Recipe: Simply combine 2 cups water and 1 1/2 cups sugar in a medium saucepan and bring to a boil.
• Reduce heat and simmer for 5 minutes, then add 3/4 teaspoon vanilla extract.
• Remove from heat and cool.
• Store in a covered container.
• To make your coffee drink, add two tablespoon of vanilla syrup to a 16-ounce glass.
• Add 1/2 cup fresh brewed espresso followed by 8 ounces of steamed milk.
• Add 3 to 4 tablespoons caramel sauce to the drink.
• Stir before drinking.

CARAMEL MACCHIATO ICE CREAM

Steps:

• Whisk together milk, instant coffee granules, sugar, and salt in a large bowl until sugar is dissolved. Stir in the heavy cream, then cover and refrigerate until chilled, at least 2 hours.
• Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer half of the ice cream to a one- or two-quart lidded plastic container. Pour half of the caramel sauce over the top, then repeat the layers with the remaining ice cream and caramel. Swirl the caramel into the ice cream using a chopstick or knife. Cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.

CARAMEL MACCHIATO CHEESECAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
• Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
• Reduce oven temperature to 325 degrees F (165 degrees C).
• Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
• Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
• To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.

CARAMEL MACCHIATO BANANA BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a 9x5-inch loaf pan with cooking spray. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, and salt.
• In a large mixing bowl, mash the bananas with a fork until almost smooth, and stir in the coffee creamer, vegetable oil, eggs, sugar, and instant coffee granules until the coffee granules have dissolved. Gradually stir in the flour mixture, about 1/2 cup at a time, until batter is almost smooth, and pour batter into the prepared loaf pan.
• Bake in preheated oven until a toothpick inserted into the center of the banana bread comes out clean, about 1 hour. Allow to cool before removing from pan.
• Melt the unsalted butter in a saucepan over medium heat, and mix in the brown sugar and vanilla extract. Bring the mixture to a boil, stirring to dissolve sugar, and reduce heat to a simmer. Simmer the syrup for 3 minutes, allow to cool to a warm but liquid temperature, and pour the glaze over the banana bread. Serve when glaze has set.

JUST LIKE STARBUCKS CARAMEL MACCHIATO COPYCAT

Steps:

• Steam the milk (or heat it up in the microwave without scalding and don't care about foam). Prepare espresso. Add about 2 ounces of vanilla syrup to a cup, add hot milk, add espresso, top with milk foam if you have it, and top with caramel*.
• Enjoy!
• *The kind in the squeeze bottle that is also used to top ice cream works well.

VEGAN SKINNY CARAMEL MACCHIATO

Steps:

• Combine almond milk, caramel syrup, and sweetener in a small saucepan and heat until hot. Froth milk mixture and add to mug, holding back froth with the back of a spoon.
• Pour coffee over milk mixture. Add froth

SALTED CARAMEL MACCHIATO TIRAMISU FOR TWO RECIPE BY TASTY

Steps:

• Add the sugar and egg yolks in a small bowl and whisk vigorously until the mixture thickens and falls back on itself in a ribbon when the whisk is lifted, 6-8 minutes. Fold in the mascarpone and caramel sauce to combine evenly.
• Break each ladyfinger in half crosswise. Dunk each half briefly in the espresso and arrange 3 halves, side by side, in the bottom of each of two cocktail glasses. (You may need to squish them tightly together to fit). Top each with 3 heaping tablespoons of the caramel-mascarpone mixture and smooth the tops with the back of the spoon. Continue layering the ladyfinger halves and the caramel-mascarpone mixture to make 3 layers. Discard any remaining espresso. Cover the glasses with plastic wrap and refrigerate for at least 2 hours, and up to 24 hours (the longer it sits, the better it gets).
• When ready to serve, uncover and top each glass with a dollop of whipped cream. Drizzle with more caramel sauce and sprinkle each with a pinch of flaky salt.
• Enjoy!

CARAMEL MACCHIATO VENTI

Steps:

• Put 1 tablespoon chocolate syrup into 16-20oz coffee mug.
• Add vanilla syrup to mug .
• Pour in the coffee.
• Put hot milk in blender and carefully blend until very frothy.
• Make sure cover is on tight! Start the blending on low and move up to high. There will be a good inch of foam on the top if it is hot and done correctly. Be careful though.the steam can cause pressure to build in the blender and the top to pop off.
• Carefully pour the steamed milk over the coffee.
• Drizzle with half the caramel syrup.
• Pile on the whipped cream.
• Drizzle with the remaining caramel syrup.
• Drizzle with remaining chocolate syrup.
• Yummy!

CHOCOLATE CHEESECAKE - CARAMEL MACCHIATO TRIFLE

Steps:

• Make brownies according to directions using the water, oil and egg specified in the ingredients list; and let cool completely. Once cooled poke repeated with fork, then drizzle liqueur over the top.
• Mix up box of chocolate mousse mix according to directions.
• Using icecream scoop, scoop 1/2 brownie pan into the bottom of a large trifle dish in a random pattern.
• Pipe or scoop 1/2 the mousse over the brownies.
• Pipe or scoop 3/4 cup of the ready-made cheesecake over the mousse.
• Pipe or scoop 1/2 of the Cool Whip over the cheesecake.
• Sprinkle 1/2 of the Heath Bar over the top.
• Repeat all again ending up with the Heath Bar pieces on top.
• Serve immediately or refrigerate until ready to serve.

CARAMEL-MACCHIATO TIRAMISU PARFAITS RECIPE - (4.5/5)

Steps:

• BEAT cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 min. Gently stir in 2 cups COOL WHIP. MIX coffee and caramel topping until blended. Place half the cake cubes in 10 parfait glasses; drizzle with half the coffee mixture. Cover with half the cream cheese mixture, then 1/3 of the grated chocolate. Repeat layers. TOP with remaining COOL WHIP and chocolate. Refrigerate 4 hours.

DARK CHOCOLATE-CARAMEL MACCHIATO PIE

Steps:

• Preheat oven to 350°. Pulse biscotti in a food processor until fine crumbs form (about 1-1/4 cups). Add butter; pulse until blended. Press onto bottom and up sides of a greased 9-in. pie plate. Bake until lightly browned, 8-10 minutes. Cool on a wire rack., Beat 4 ounces cream cheese until creamy. Gradually beat in melted dark chocolate and coffee until blended. Fold in 3/4 cup whipped topping. Spread in crust. Freeze until set, about 30 minutes., Beat remaining cream cheese until creamy. Gradually beat in melted milk chocolate until blended. Fold in 3/4 cup whipped topping. Spread over first layer. Freeze until set, about 30 minutes., Place remaining whipped topping in a large bowl; fold in 1/4 cup caramel syrup. Spread over pie; top with shaved chocolate. Refrigerate until serving. If desired, drizzle with additional caramel syrup before serving.

CARAMEL MACCHIATO SHORTBREAD BARS

Steps:

• Dissolve coffee in hot water.
• Beat butter, coffee and sugar until fluffy.
• Stir together flour and toffee bits.
• Mix into butter mixture the flour and toffee bits half a cup at a time until combined.
• Press dough into a 9x13-inch pan.
• Bake in 350°F oven for about 20 minutes or until golden.
• Remove from oven and cool in pan.
• Cut into bars and enjoy.

CARAMEL MACCHIATO...JUST LIKE STARBUCKS

Steps:

• To make a strong coffee, you can brew a ratio of 3 heaping tbsp of coffee to 6 cups water.
• Add vanillin to the coffee grinds before making the coffee, that way it will infuse while brewing.
• Once coffee is done brewing, place milk in a large cup and microwave until hot.
• In a tall glass combine the coffee, milk, and caramel syrup and stir well.
• Add sugar in small increments until desired sweetness is achieved, don't forget that the caramel will sweeten this beverage as well.
• Top with whipped cream and drizzle caramel.
• Enjoy!

CARAMEL-CREAM MACCHIATO COFFEE

Steps:

• Beat whipping cream, caramel topping and vanilla extract with an electric mixer on low speed until soft peaks form.
• Divide the caramel-whipped cream into 2 mugs then pour hot brewed coffee over the top.

STARBUCKS CARAMEL MACCHIATO BLENDED - TASTES GREAT COLD OR HOT

Steps:

• Brew your Starbucks double espresso shot first.
• Fill a tall glass with ice - leave about 2" from the top of the glass.
• Now fill the glass with 1 cup of ice cold whole milk.
• Then pour in your 2 tablespoons of half & half or heavy cream.
• Now ad the 2 tablespoons of Torani Vanilla syrup into the glass,.
• Now ad your 2 fluid ounces of Starbucks brewed espresso shot over the milk.
• Now drizzle the 2 tablespoons of thick caramel syrup inside the glass.
• Now top with Redi-whip heavy whipped cream & drizzle a little more caramel syrup on the top.

CARAMEL MACCHIATO THUMBPRINTS

Steps:

• Heat oven to 375°F. In large bowl, dissolve coffee powder in hot water. Stir in cookie mix, flour, butter, vanilla and egg until very soft dough forms.
• Shape dough into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
• Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove from cookie sheets to cooling racks.
• In small microwavable bowl, microwave caramels and milk uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until caramels are melted. Spoon 1/2 teaspoon caramel into indentation in each cookie. Cool 15 minutes.
• In another small microwavable bowl, microwave chocolate chips and shortening uncovered on High 1 minute to 1 minute 30 seconds or until chips can be stirred smooth. Drizzle chocolate over cookies. Let stand about 30 minutes or until chocolate is set.

CARAMEL MACCHIATO(VEGAN STYLE)

Steps:

• To make the vanilla syrup, combine sugar and water in a sauce pan. Bring to boil over high heat and boil for 5 minutes. Let cool and add vanilla extract. Stir well and keep in a sealed container, refrigerated.
• To make coffee, either use an espresso machine to make coffee and steam milk, or heat milk until hot, but not boiling on stove-top and transfer to a blender. Blend until frothy. For espresso, if you don't have a machine, just make double strength coffee.
• The proper way to make a caramel macchiato is vanilla in the bottom, steamed milk, leaving 1/2 inch from the top, topped with foam, then your shot or shots of espresso, finally topped with a caramel cross hatch which is 7 lines one way 7 lines the other way and 2 full circles all the way around the outer cup.

CARAMEL-MACCHIATO TIRAMISU PARFAIT

Steps:

• 1. In a large bowl, beat cream cheese with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 1 minute. Gently stir in 2 cups Cool Whip.
• 2. Mix coffee and caramel topping until blended. Place half the cake cubes in 10 parfait glasses; drizzle with half the coffee mixture. Cover with half the cream cheese mixture, then 1/3 of the grated chocolate. Repeat layers.
• 3. Top with remaining Cool Whip and chocolate. Refrigerate for 4 hours.
• 4. NOTE: These can be refrigerated up to 24 hours before serving. If you don't have parfait glasses, you may use any type of glass dessert bowl or drinking glass.