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I made this last night. It was AMAZING!!! I used the caramel Caramel Sauce It was soooo good. Between the caramel and the vanilla syrup I made I will be able to have them for the rest of the week!! I can even share with others!!(maybe) Thanks for the recipe!
Hello! My ex introduced me to this excellent drink at Starbucks several years ago and I LOVE it! I plan on purchasing an espresso machine soon so I need to ask how to make an UPSIDE-DOWN version, lol. This is what we always ordered: a Grande-upside-down-triple-Caramel Macchiato! Could someone explain how to make this please? Also, any suggestions on a good, fairly inexpensive espresso machine would be appreciated as well! Thanks! : )
Delicious! I made this for my mom to "warm her up". We had the vanilla syrup from Starbucks and I used Smucker's Caramel syrup for the caramel part. I followed the former barista's method. Perfect!
this is sooooooooo great!! the vanilla syrup is just perfect! thanks so much, now i can have my favorite coffe every day right at home!
I am a Starbuck's junkie and this is my drink of preference there. This is sooooo good! I still buy my vanilla syrup, as I thought that the recipe you provided was thicker than the commercial brands, but that is just a preference. Thank you for posting this recipe and saving me lots and lots of money.
Used my Cappaccino machine for the first time using this recipe. Awesome flavor! This is easy to make and is so much like the starbucks brand I order in the mall! Thanks for the recipe. I encourage everyone to try it, you'll love it!
Jenaiyah, Your recipe was perfect. I just tried it with my new espresso machine and it was great! Cameron
As a former Starbucks barista, I have one suggestion to add for a truly authentic "copycat" Caramel Macchiato. The shots of espresso need to be added after the steamed milk. The actual recipe for the Grande CM is 4 pumps vanilla syrup, add steamed milk with a bit of foam on the top, add double shot of espresso, and then make a criss-cross pattern on top of the foam with the caramel. Hope this helps.
Here's a note from a former barrista: in a 16 ounce cup, put 2 ounces of vanilla syrup (I like DaVinci) and 2 shot glasses of fresh-made espresso (25 second pull, if you can. the espresso should be a rich caramel color) Steam you milk and work up a froth. If you have a steamer on your espresso machine, hold it in the milk so that when it's on it incorporates air very gradually until your milk is double its original volume. It's very important to incorporate SMALL amounts of air SMOOTHLY so you end up with super silky foam. Put the steamer all the way in the milk so that it "rolls", or so that it's aimed toward the bottom of your steaming jug. Heat until it's 170 degrees. Let it sit for about a minute so the foam seperates. Use a large spoon to strain milk into your cup leaving about 1"-1.5" inches of space at the top. Fill in the rest of the space with foam. Use a spoon or a container with a small opening to gently put caramel on the top of the foam. Thin lines are important or it'll all sink to the bottom before you have a chance to serve it.