The finished product has a robust caramel flavor but isn’t too artificially sweet the way so many caramel creamers are. So if you keep heavy cream on hand (which I do), you can make these any time you feel like it (which I definitely shouldn’t). You whip up the caramel yourself in five minutes flat. This recipe is both wonderful and terrible because you are not limited by whether or not you have caramel sauce at home to make it. Plus, YOU can control the level of sweetness which is always my biggest beef with Starbucks drinks.Īnd I know this doesn’t technically qualify as an authentic macchiato because it simply uses cream instead of foamed milk and strong black coffee rather than espresso, but Starbucks plurals their panini “paninis,” so they’re not exactly a paragon of Italian authenticity either. I find the homemade flavors a little brighter, a little stronger. To be 100% honest, my Starbucks drink of choice is their white chocolate mocha, but I did try one of their caramel macchiatos just so I could compare the two, and I definitely prefer this one. My mother, being a huge Starbucks fan took one sip and said, “Hey, this is better than Starbucks!” And thus, this post was born. I hate wasting food, so I started putting it on everything, including my mom’s morning coffee. While the family was all together for the holidays, I made caramel sauce for one of our pies and had a ton left over. Place all your caramel sauce into a heat proof container, then measure 3/4 cup of the caramel sauce back into your saucepan. Some of the recipes I post go through careful planning and consideration before they come forth into the world. The photos in this post have been updated. Easy to make from scratch and absolutely delicious! Since we're using moka pot coffee instead of real espresso, we used the traditional shot size.A completely homemade copycat Starbucks Caramel Macchiato recipe. Espresso Shot Size: Starbucks doesn't use the traditional 1 fl oz shot they use a 0.75 fl oz shot to save money.Want the best coffee flavor? Use single-origin medium or dark roast coffee beans roasted within a week, grind to the correct size, and brew with filtered water.Iced Version: Use 1 cup of cold milk instead of steamed milk and skip the foam, then pour the drink over ice.
(Note: Starbucks uses Starbucks VIA Instant Italian Roast in frapps.) Garnish with whipped cream and a drizzle of apple crisp syrup. Frappuccino: Pour the ingredients into a blender along with ½-1 cup of ice and ⅛-1/4 teaspoon of xanthan gum, then blend until smooth.At Starbucks, one pump of syrup is equal to 1 fl oz (2 tablespoons). Make Ahead: Make a double or triple batch of the syrups and store them in large bottles with a syrup pump on top. The iced version is less sweet, and the flavor of apples is more dominant than the caramel. It has a smooth mouthfeel with a slightly artificial aftertaste. The coffee flavor is very subtle, as the drink is mostly milk. Starbucks' hot macchiato has a delightful spiced flavor of apples without being exceedingly sweet. It's simply a matter of personal preference. Is the apple crisp macchiato better hot or iced? Garnish the macchiato with a crosshatched pattern of apple crisp syrup. Foam ¼ cup of steamed milk with a milk frother or steam wand, then pour on top. (Since we're using moka pot coffee and not "real" espresso, we used the traditional definition of a shot equaling 2 tablespoons, but Starbucks' shots are only 0.75 fl oz.)Ħ. Pour 1 fl oz (2 tablespoons) of the brown sugar simple syrup into a tall 16-ounce glass.ĥ. Add the remaining ingredients and simmer on low heat for 15 minutes, then remove the cinnamon sticks.ģ.Dissolve the dark brown sugar in the juice. Start by making the apple crisp syrup.Coffee: Use espresso or moka pot coffee for this macchiato.Lee in the South), but substitute with your favorite non-dairy alternative if you are vegan or lactose intolerant. First, drizzle the caramel sauce into the serving cup, on the bottom, and along the sides. Milk: Starbucks uses USDA Organic 2% milk (T.G.Brown Sugar Syrup: This is a simple combination of equal amounts of dark brown sugar and water.Pour the hot milk into the heat-resistant glass, keeping back the froth using a spatula. Whisk the milk in a non-stick saucepan over medium heat to obtain a foam on the surface (or use the steam nozzle of an espresso machine). Apple Crisp Syrup: This is the key ingredient in this fall-flavored macchiato! It's basically a simple syrup made with dark brown sugar and concentrated apple juice, and then infused with a puree of apples, cinnamon, and nutmeg. Make the latte macchiato directly in a hi ball-type glass.What's in an apple crisp macchiato? Let's explore what goes into this delicious fall beverage!