Just recently, I’ve stumbled upon a Caramel Macchiato blend that’s, dare I say, the best I’ve ever had.
In the lines that follow, I’m spilling the beans on my special recipe.
The magic? Crafting this cup of heaven is a breeze and clocks in under 10 minutes.
Take it from a coffee aficionado: your mornings are about to get a delicious upgrade.
Table of Contents
Preparation
| Preparation time | 10 minutes |
| Preparation difficulty | Easy |
| Serving size | 1 serving |
| Best served | Hot |
Ingredients and Equipment
| Ingredients | Equipment |
|---|---|
| Nespresso espresso capsule Recommended Starbucks by Nespresso Blonde Roast Espresso Caramel sauce 3 oz. whole milk or preferred non-dairy substitute | Nespresso coffee maker Nespresso Vertuo Plus Milk pitcher Milk frother Espresso glass Coffee mug Microwave Spoon |
Step-by-Step Preparation Procedure
Step 1: Add the Caramel Sauce to the Espresso Glass
Grab that espresso glass. Pour in around 2 tablespoons of velvety caramel sauce.
Ready to brew?
Place that glass on your machine’s cup support. Glasses vary; mine’s on the larger side, so I drop the support to its lowest.
A quick tip from years behind the espresso machine:
I’ve brewed this beauty so often, I trust my instincts more than measuring spoons. But hey, if you’re just starting out or crave precision, those spoons are your best friend.
Now, for a little flair:
Consider painting the caramel up the sides of the glass, not just at the base. The effect? A dreamy, swirling caramel infusion with every sip.
Hold up:
While I’m all in for the caramel, Starbucks traditionally opts for vanilla syrup at this juncture.
Step 2: Brew Espresso into the Espresso Glass
Let’s get down to the heart of our Caramel Macchiato – the espresso.
Trust me, I’ve brewed countless shots in my time. Here’s how to make this one memorable:
First, power up your machine. With a gentle lift of the lever, pop that lid open. Now, slide in your chosen espresso capsule, dome side down.
For today, I’m leaning on the Starbucks Blonde espresso roast capsule. It’s got this delicate 40 ml shot (equivalent to 1.35 fl oz). Craving something with a bit more punch? Try the Ristretto shot, clocking in at 0.85 oz.
The Blonde? It’s my soft spot. The velvety and subtly sweet notes of this 100% Arabica coffee just hit right. But coffee, like art, is subjective.
Got your capsule locked in? Shut that lid, press start, and let the magic begin. The brilliance of modern machines is their knack to read the capsule and brew to perfection. If you’re a bit particular about your brew’s strength, though, hold that button – dial in your exact preference.
When the aroma fills the room and your shot’s poured, swirl it around with a spoon. Let that espresso and caramel blend.
Step 3: Froth the Milk
Let’s pause for a second:
While our espresso brews to perfection, it’s time to craft that luxurious froth, ensuring our coffee doesn’t lose its warmth.
For that 40ml espresso shot? Aim for roughly ⅓ cup (3 ounces) of milk. Quick tip from my kitchen:
When using a manual frother, I warm the milk in the microwave for 30-40 seconds. It’s a game-changer.
The target? A cozy 139–149°F. Once it hits this, pour it into your pitcher.
Now, I’ve got the Zulay Handheld Electric Frother on my countertop, but don’t stress if you have a different tool. Dive in, start at the base, and whisk for about 15-20 seconds. As the foam thickens, elevate your frother slightly beneath the froth layer.
No frother in sight? Here’s my hack:
Fill a mason jar with milk, seal it up, and shake like there’s no tomorrow until it fluffs up.
And yes, there’s a world of frothing methods out there – espresso machines, coffee presses, whisks, electric mixers, blenders, or pump frothers.
I swear by whole milk for this ritual. The froth? Creamy perfection. The taste? Rich and full-bodied. But if you’re venturing into alternative milks, be prepared for a different froth journey. Skim milk might leave you longing for more creaminess. Nut, soy, or oat milk? Froths like a dream, but speed is key. The foam might dip out early, so unite it with your espresso pronto.
One last golden rule:
Avoid sweetened milk or adding sugars. They, my friend, are the enemies of that perfect froth.
Step 4: Assemble Your Caramel Macchiato
Ready to dive into the finale?
I’ve been making Caramel Macchiatos for years, and trust me, assembling is an art in itself.
Kick off by warming your mug. My go-to method? Fill it with boiling water, wait a minute, then empty it out. Now you’ve got a cozy, warm mug awaiting its Caramel Macchiato.
Next up, that rich caramel espresso blend.
Tips from my years behind the counter:
- Start close: Bring the espresso vessel super close to your mug. It ensures the crema, that golden layer, stays put.
- Stay steady: Pour with purpose, but gently. Hurrying here risks ruining that gorgeous crema.
- Tilt, then straighten: Begin with your mug at a slight angle, then level it out as you fill.
Got it? Great!
Now, let’s layer in the steamed milk. Treat it with the same reverence you did the espresso. Gently and slowly, that’s the mantra. The magic happens when the milk integrates seamlessly with the espresso while the foam settles at the pinnacle.
And for the grand finale:
A generous caramel drizzle crowning the top. Enjoy every sip!
