This is a homemade take on Starbucks’ Iced Caramel Cloud Macchiato — pillowy whipped foam made with egg white powder, topped over espresso, and finished with a caramel drizzle that honestly just makes life better. Takes 8 minutes max and tastes like dessert and coffee had a perfect baby.
Jump to RecipeQuick Summary
- Prep time: 3 mins
- Cook time: 5 mins
- Flavor: sweet, airy, a little caramel magic
- Great for: caffeine cravings, iced coffee lovers, cloudy day pick-me-ups
Why I Like This Recipe
This drink is like… whipped heaven. I made it one afternoon when I was bored and spiraling and suddenly — the caramel hit, the foam was perfect, and I felt something. If you love fancy coffee but don’t wanna leave the house or spend $6, you’re gonna want this in your life. Bonus: the egg white foam is way cooler than it sounds.
Ingredients
- Double shot of espresso (or strong brewed coffee)
- ¼ cup skim milk
- ½ tsp egg white powder
- ½ tsp sugar
- ⅛ tsp vanilla extract
- Caramel syrup (for drizzle)
How To Make Iced Caramel Cloud Macchiato
- Make the cloud: Mix milk + egg white powder in a bowl. Whip it on high speed ‘til it’s fluffy.
- Sweeten it up: Add sugar + vanilla. Keep whipping ‘til it’s thick — like meringue but lighter.
- Espresso time: Brew your double shot. Pour it into a glass.
- Assemble the magic: Gently spoon the cloud over the espresso. Drizzle caramel like you’re in a coffee commercial.
- Sip & float away: Best served over ice if you want it iced (obviously).
Tips for Success
- Use skim milk for max foam — trust me, it fluffs better.
- Don’t skip the egg white powder — it’s the secret to the cloud.
- Whip until glossy peaks form — soft but stable.
- Use real caramel syrup (not glaze) for that classic drizzle.
- Want it colder? Pour it all over ice.
Storage and Reheating
- Fridge: Foam loses its magic fast — make it fresh.
- Reheating: Nah. This one’s iced. Don’t reheat it.
FAQs
Basically dried egg whites — it whips like magic. Find it near baking stuff.
You can, but it won’t foam the same. Skim is best for the cloud.
Brew a super strong cup of coffee. Not quite the same, but still good.
Yup. It’s pasteurized — made for stuff like meringues and marshmallows.
Sure. Just skip the ice and pour the foam on hot espresso instead.
Common Mistakes and How to Dodge Them
- Under-whipping the foam:It needs time — don’t stop until it holds soft peaks.
- Using whole milk: Too heavy. It won’t whip properly.
- Skipping the egg white powder: Sorry, but no fluff without it.
- Pouring the espresso over the foam: Reverse that — espresso goes in first.
- Using too much caramel: Wait, is that a mistake? Actually… nevermind.
Nutrition Facts (Per Serving)
- Calories: 120 kcal
- Protein: 5g
- Fat: 2g
- Sugar: 10g
- Caffeine: ~150mg (depending on espresso)
Iced Caramel Cloud Macchiato Recipe
Course: DrinksCuisine: AmericanDifficulty: Easy1
servings3
minutes5
minutes120
kcalFluffy whipped egg white foam over rich espresso, finished with caramel drizzle — a dreamy iced coffee moment.
Ingredients
Double shot espresso
¼ cup skim milk
½ tsp egg white powder
½ tsp sugar
⅛ tsp vanilla
Caramel syrup
Directions
- Mix milk + egg white powder, whip until foamy.
- Add sugar + vanilla, whip until thick and glossy.
- Brew espresso, pour into glass.
- Spoon foam over espresso.
- Drizzle caramel. Serve over ice if desired.
Notes
- Egg white powder = the cloud magic
- Skim milk foams better than whole
- Whip until soft peaks for perfect texture
