Copycat Starbucks Iced Caramel Macchiato

Why You’ll Love This Recipe

• True-to-cafe look: vanilla-sweetened milk over ice with espresso “marked” on top and a caramel crosshatch.
• Fast and flexible: 5 minutes with store-bought syrups, or make your own in a few extra minutes.
• Balanced and smooth: not too sweet, with clear espresso character.
• Easy to customize: dairy-free, low-sugar, or different sizes.

Grocery List

• Produce: None
• Dairy: Milk (2% or whole). Optional: heavy cream and unsalted butter for homemade caramel.
• Pantry: Vanilla syrup (or sugar and vanilla extract), caramel sauce (or sugar and salt), espresso beans or capsules, ice.

Full Ingredients

For One Grande (16 oz) Iced Caramel Macchiato

• Ice: 1 1/2 cups (about 180 g)
• Vanilla syrup: 2 tablespoons (30 ml); use 3 tablespoons for Starbucks-level sweetness
• Cold milk: 1 cup (240 ml); 2% is classic
• Espresso: 2 shots, 2 oz (60 ml) total, brewed hot
• Buttery caramel sauce: 1–2 tablespoons (15–30 ml) for crosshatch

Optional: 1:1 Vanilla Syrup (makes 1 1/2 cups / 360 ml, about 24 tablespoons)

• Granulated sugar: 1 cup (200 g)
• Water: 1 cup (240 ml)
• Pure vanilla extract: 1 tablespoon (15 ml)
• Fine sea salt: small pinch

Optional: Buttery Caramel Drizzle (makes ~1 cup / 240 ml)

• Granulated sugar: 3/4 cup (150 g)
• Water: 1/4 cup (60 ml)
• Unsalted butter: 4 tablespoons (56 g), cubed
• Heavy cream: 1/3 cup (80 ml), warmed
• Pure vanilla extract: 1/2 teaspoon (2.5 ml)
• Fine sea salt: pinch (or 1/4 teaspoon for salted caramel)

Step-by-Step Instructions

Step 1: Prep your glass and ice

Chill a 16-oz glass if you can. Fill it to the top with ice (about 1 1/2 cups / 180 g). Cold glass and plenty of ice help maintain the layered look and keep the drink crisp without quick dilution.

Step 2: Make a quick vanilla syrup (optional)

In a small saucepan, combine 1 cup (200 g) sugar and 1 cup (240 ml) water. Bring to a boil over medium-high heat. Once boiling, reduce to a gentle simmer and cook 1 minute; the syrup should be clear and reach about 215–220°F (101–104°C). Remove from heat, stir in 1 tablespoon vanilla and a small pinch of salt. Cool 5–10 minutes before using. Store extras in the refrigerator for up to 3 weeks.

Step 3: Brew hot espresso

Pull 2 shots (2 oz / 60 ml total) of espresso. For an espresso machine: dose 18–20 g finely ground coffee, aim for a 1:2 ratio (about 36–40 g out) in 25–30 seconds with 195–205°F (90–96°C) brew water. Alternative: a moka pot or very strong concentrated coffee (2 oz) will work, but espresso gives the best flavor and separation.

Step 4: Build the vanilla milk base

Add 2 tablespoons (30 ml) vanilla syrup to the ice-filled glass. Pour in 1 cup (240 ml) cold milk and stir for about 10 seconds to incorporate the syrup evenly. This sweetened milk base is the foundation of the classic layered look.

Step 5: Float the espresso to “mark” the milk

Hold a spoon just above the milk’s surface and slowly pour the hot espresso over the back of the spoon. This gentle pour slows the flow so the espresso floats and marks the top instead of mixing in. Take 10–15 seconds to pour; you should see a distinct dark layer and some marbling where coffee meets milk.

Step 6: Make the buttery caramel drizzle (optional, for from-scratch)

In a small saucepan, combine 3/4 cup (150 g) sugar and 1/4 cup (60 ml) water. Cook over medium heat without stirring until it turns medium amber, 6–9 minutes, 340–350°F (171–177°C). Remove from heat, whisk in 4 tablespoons (56 g) butter until melted (about 20–30 seconds), then slowly stream in 1/3 cup (80 ml) warmed cream while whisking; it will bubble vigorously. Return to low heat and simmer 30–60 seconds until smooth and about 220–225°F (104–107°C) for a pourable, drizzly consistency. Stir in 1/2 teaspoon vanilla and a pinch of salt. Cool to about 90–100°F (32–38°C) before drizzling.

Step 7: Finish with a caramel crosshatch

Using a squeeze bottle or spoon, drizzle 3–4 parallel lines of caramel across the top, then rotate the glass 90 degrees and add 3–4 lines to form a crosshatch. For extra flair, circle the rim with a thin caramel ring before the grid. Aim to keep the drizzle on the surface so it shows off the pattern.

Step 8: Serve and enjoy

Insert a straw and sip without stirring for the classic experience: sweet vanilla milk, bold espresso, and buttery caramel in each pull. Stir if you prefer a more blended taste. Adjust sweetness next time by adding or subtracting 1 tablespoon of vanilla syrup.

Pro Tips

• Hot-on-cold makes the layers: pour the espresso immediately after brewing over very cold milk and plenty of ice.
• Use 2% milk for the closest match; barista-style oat milk also layers beautifully and tastes naturally sweeter.
• Warm caramel slightly (90–100°F / 32–38°C) so it flows in thin lines without sinking.
• Pull a proper shot: 18–20 g in, about 36–40 g out in 25–30 seconds for rich, balanced espresso.
• Use caramel sauce (thick) for a visible crosshatch; caramel syrup (thin) tends to disappear.

Variations

• Salted Caramel: Finish with a pinch of flaky sea salt over the caramel grid for a sweet-salty pop.
• Dairy-Free: Use oat or almond milk and a dairy-free caramel; most barista oat milks foam and layer well.
• Upside-Down: Stir espresso and vanilla syrup together first, then add ice and milk for a fully blended version.

Storage & Make-Ahead

Assemble the drink right before serving for the clean layers. Vanilla syrup keeps chilled for up to 3 weeks; caramel sauce keeps 2 weeks refrigerated in a squeeze bottle. Warm caramel briefly in hot water to loosen before drizzling. If you like advance prep, freeze leftover coffee as ice cubes to avoid dilution.

Nutrition (per serving)

Approximately 290 calories; 8 g fat (5 g saturated); 45 g carbohydrates; 41 g sugars; 7 g protein; 150 mg sodium; about 150 mg caffeine. Calculated with 1 cup 2% milk, 2 tablespoons vanilla syrup, and 1 tablespoon caramel sauce.