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Iced Caramel Macchiato with Cold Foam

A stunning, cafe-quality iced espresso beverage featuring layers of vanilla-infused milk, dark rich espresso, velvety cold foam, and a generous drizzle of sweet caramel.
Print Recipe
Prep Time 5 minutes
Cook Time 2 minutes
Total Time 7 minutes
Servings: 1 drink
Course: Beverage, Breakfast
Cuisine: American, Cafe
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Coffee Base
  • 2 shots espresso freshly brewed
  • 1 tbsp vanilla paste
  • 1 cup milk whole milk or preferred alternative
  • 1 cup ice cubed
  • 2 tbsp caramel sauce for rimming the cup and drizzling
Cold Foam
  • 2 tbsp heavy cream
  • 2 tbsp milk
  • 1 dash caramel sauce

Equipment

  • Espresso machine or Moka pot
  • Tall glass or cup
  • Handheld Milk Frother
  • Small pitcher or shot glass

Method
 

  1. Rim the inside of your cup generously with thick caramel sauce.
  2. In a small pitcher, add the vanilla paste. Brew 2 shots of hot espresso directly over the paste and stir to combine.
  3. Fill the caramel-rimmed cup with ice cubes and pour in 1 cup of cold milk.
  4. Slowly pour the vanilla-infused espresso over the ice and milk to create a layered effect.
  5. In a separate small glass, combine the heavy cream, 2 tablespoons of milk, and a dash of caramel sauce. Froth with a handheld frother until thick and velvety.
  6. Pour the prepared cold foam gently over the top of the iced coffee.
  7. Finish by topping the cold foam with an extra drizzle of caramel sauce. Serve immediately.

Notes

Pouring the espresso over the ice cubes rather than directly into the milk helps achieve the distinct 'macchiato' layered look.