Description
A homemade version of the popular coffee shop drink that is customizable, layered, and ready in just 3 minutes. This recipe offers better flavor and control over ingredients compared to buying it out.
Ingredients
Scale
- 1.5 to 2 tablespoons espresso beans or grounds (dark roast)
- Filtered water
- 1 cup whole milk (or oat milk for dairy-free)
- 1 teaspoon vanilla syrup or extract (plus 1/2 teaspoon sugar if using extract)
- 2–3 tablespoons caramel sauce (plus extra for drizzle)
- 1 cup ice cubes (large cubes preferred)
Instructions
- Brew 1-2 shots of espresso (about 2-4 ounces). Let it sit for 60 seconds to cool slightly so it doesn’t melt the ice instantly.
- Drizzle caramel sauce on the inside walls of a tall glass, swirling to create streaks.
- Pour cold milk into the glass, leaving about an inch of space at the top. Stir in the vanilla syrup or extract.
- Fill the glass to the top with ice cubes.
- Slowly pour the warm espresso over the back of a spoon held just above the ice, or gently down the side of the glass, to create a distinct dark layer on top.
- Drizzle extra caramel sauce on top of the espresso layer.
- Serve immediately without stirring to enjoy the progression of flavors.
Notes
For extra richness, swap half the milk for heavy cream. If using almond milk, note that it is thinner and may blend faster. Ensure the espresso is warm but not boiling to prevent rapid ice melting. You can pre-mix milk and vanilla syrup in the fridge for up to 3 days.
- Prep Time: 3 minutes
- Cook Time: 5 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 large glass (12-16
- Calories: 280
- Sugar: 30
- Sodium: 50
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 35
- Protein: 8
Keywords: iced caramel macchiato, copycat coffee recipe, homemade iced coffee, caramel macchiato, coffee shop recipe, iced latte alternative