Ingredients:

  • 1 cup Granulated White Sugar (200g) (for caramel)
  • 1/4 cup Water (60ml) (for caramel)
  • 1/2 cup Heavy Cream (120ml), room temperature (for caramel)
  • 4 tablespoons Unsalted Butter (57g), cubed (for caramel)
  • 1/2 teaspoon Flaky Sea Salt (optional, for salted caramel)
  • 4 shots Espresso or Very Strong Coffee (approx. 60ml total)
  • 2 cups Milk (Whole milk recommended) (480ml)
  • 1 teaspoon Vanilla Extract (5ml)

Instructions:

  1. Phase 1: Creating the Golden Drizzle (Caramel Sauce). Combine sugar and water in a medium heavy-bottomed saucepan. Do not stir initially.
  2. Heat the sugar mixture over medium-high heat until the sugar dissolves and begins to turn a deep amber colour around the edges. Crucial visual cue: Do not let it burn!
  3. Carefully whisk in the room-temperature heavy cream (it will bubble fiercely—stand back!). Remove the pan from the heat immediately.
  4. Whisk in the butter and salt (if using) until the caramel sauce is completely smooth. Set aside to cool slightly.
  5. Phase 2: Preparing the Milk Base. Gently heat the 2 cups of milk in a separate saucepan until steaming hot but not boiling (about 160°F/71°C).
  6. Stir the vanilla extract into the hot milk. Froth the milk using a frother or whisk vigorously until light and airy foam forms.
  7. Phase 3: Assembly (The Layering Magic). For the iced version (recommended), place ice into the two serving glasses. Drizzle a generous tablespoon of cooled caramel sauce into the bottom of each glass.
  8. Pour the warm, vanilla-infused milk over the ice/into the glass, filling about ¾ full. Spoon a nice layer of foam on top.
  9. The Shot: Carefully and slowly pour the 4 shots of espresso (or strong coffee) over the milk foam. Aim for the centre of the foam so the espresso gently sinks through the foam layer.
  10. The Finish: Top generously with more homemade caramel sauce in a crosshatch pattern. Serve the Ultimate Homemade Caramel Macchiato immediately.