Home Made Caramel Macchiato
It’s International Coffee day so today I’m serving some homemade caramel macchiato. I’ll be using Starbucks caramel and vanilla syrup but you can definitely use other brands or make it from scratch. In support for our local coffee, I used Benguet Arabica coffee which is available in some supermarkets in the Philippines.
4 tbsp Caramel Syrup
1 tbsp Vanila
⅔ Cup warm milk
1 shot brewed coffee / espresso (35–40 ml)
- Add 1 tablespoon of vanilla syrup in the cup.
- Warm the milk then *froth ⅔ cup of milk. I used a small blender since our frothing device run out of batteries. Add the milk/froth (1).
- Add in one shot of brewed coffee.
- For presentation drizzle caramel sauce on top and serve.
*this is the foam on top of the drink.
Add sugar based on your preference.
So my syrup sank when I took the photo I’ll make a better froth next time :).