Caramel Macchiato Coffee Chez Kathy

Recipe by KateL
READY IN: 13mins
YIELD: 18 ounces


  • 18
    ounces cold water
  • 14
    cup ground decaffeinated coffee
  • 14
    cup ground coffee, preferably French Roast
  • 58
    ounce Swiss Miss diet cocoa mix (1 package Swiss Miss No-Sugar-Added Cocoa)
  • 12 - 1
    tablespoon caramel ice cream topping
  • 1
    teaspoon fat-free half-and-half (optional)
  • 14
    teaspoon sugar-free hazelnut syrup (hazelnut or vanilla flavor)
  • sweetened whipped cream (optional)


  • Put water in drip coffee maker.
  • Put ground coffee in filter in coffee maker. Push button. Let drip.
  • Meanwhile, in an 18-to-20-ounce travel mug, pour in 1 packet of Swiss Miss No-Sugar-Added cocoa.
  • If you have a sweet tooth, squeeze about 1 tablespoon of Smuckers Caramel ice cream topping (count of 5) on top of cocoa. Otherwise, add about 1/2 tablespoon of the caramel topping (count of 3).
  • (Optional:) Add a splash of fat-free half-and-half on top of the caramel topping. It was approximately 1 teaspoon. This is optional; it makes the coffee taste richer.
  • Add a tiny amount of hazelnut or vanilla flavored sugar syrup. I measured this to be about 1/4 teaspoon. Don't overdo it, it's better as a mysterious accent.
  • Pour in prepared coffee. Stir well with knife to make sure all the cocoa mix has dissolved.
  • (Optional:) Top with whipped cream if you don't put the lid on and you want to impress.