Iced Caramel Macchiato– Easy Starbucks Copycat

This iced caramel macchiato is a simple Starbucks-style drink made with espresso, milk, vanilla syrup, and caramel drizzle. It’s strong but smooth, a little fancy-looking, and comes together in under 5 minutes. No espresso machine? No problem — it still works with strong coffee and store-bought syrup.

Jump to Recipe

Quick Summary

• Prep time: 5 mins
• Cook time: 0 mins
• Flavor: sweet, bold, creamy
• Great for: hot afternoons, homemade coffee shop vibes, treat-yourself days

Why I Like This Recipe

Honestly? I made it because I was bored and kinda emotionally dehydrated. Turns out it’s way better than I expected. Been making it way too often now.

Ingredients

• 1 tbsp vanilla syrup
• 1.5 oz espresso (or strong brewed coffee)
• 1 cup ice cubes
• 1 cup 2% milk (or your fave alt milk)
• 2 tbsp whipped cream (optional)
• 1 tbsp caramel sauce

How To Make Iced Caramel Macchiato

1. Syrup first: Add your vanilla syrup to the bottom of the glass. Don’t skip this order.
2. Add espresso: Pour the espresso right over the syrup and stir.
3. Add ice: Fill the glass with ice to chill it all down.
4. Milk time: Pour in your milk slowly so it swirls.
5. Top it: Add whipped cream if you’ve got it. Drizzle caramel over the top — be generous.
6. Sip: Don’t stir. Just admire and enjoy.

Tips for Success

• Always pour espresso before ice — it stays strong, not watered down
• Chill the glass first if you can — helps keep the layers clean
• Don’t overdo the caramel unless you like sticky fingers
• Use real vanilla syrup for the best flavor

Storage and Reheating

• Fridge: You can pour leftovers into a jar and chill for up to 24 hours.
• Reheat: Wouldn’t. It’s iced for a reason.
• Freezer: Nope. Just make a fresh one next time.

Frequently Asked Questions

• What’s the difference between this and an iced latte?
  This one’s layered and uses vanilla syrup + caramel, so it’s sweeter and a bit more dessert-y.
• Can I use cold brew instead of espresso?
  Yep. Just make sure it’s strong enough to stand up to the milk and syrup.
• Do I need whipped cream?
  Not really, but it adds a little extra fun. Totally optional though.
• Can I make it dairy-free?
  Yes! Oat milk or almond milk work really well in this.
• What caramel sauce is best?
  Store-bought works fine, but the thicker drizzle-style ones look prettier.

Common Mistakes and How to Dodge Them

• Pouring ice before espresso:
  Warm espresso on top of ice can water it down real fast. Pour it over syrup first, then add the ice.
• Stirring everything too soon:
  The magic’s in the layers. Stirring right away flattens the look and flavor. Wait until after the first few sips.
• Using weak coffee:
  This drink is built around bold espresso. If your coffee’s too weak, it’ll get lost under the milk and syrup.
• Too much caramel:
  Sounds impossible, but trust me — sticky fingers, sweet overload… it adds up fast. Drizzle, don’t dump.
• Forgetting to chill your milk or glass:
  Room temp milk melts the ice faster. Use cold milk for that crisp, fresh taste.

Nutrition Facts (Per Serving)

• Calories: 242 kcal
• Total Fat: 7g
• Saturated Fat: 4g
• Cholesterol: 23mg
• Sodium: 95mg
• Potassium: 280mg
• Total Carbohydrate: 38g
• Dietary Fiber: 0g
• Sugars: 30g
• Protein: 5g

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