STREAMING NOW: Carnivorous

Caramel Macchiato(Vegan Style)

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“Hate the calories and the high price tag of your favorite Macchiato? Well, you can make it in the comfort of your own home! I use almond milk but you can use the milk of your choice. From Babble.”
READY IN:
25mins
YIELD:
3 1/2 cups
UNITS:
US

Ingredients Nutrition

  • 2 tablespoons vanilla syrup (recipe follows)
  • 12 cup fresh espresso (I use decaf)
  • 1 cup unsweetened almond milk, steamed and frothy with foam (or non dairy milk of choice)
  • 3 -4 tablespoons caramel sauce (I used the same jarred caramel sauce that is sold as an ice cream topping)
  • For the Vanilla syrup
  • 2 cups water
  • 1 12 cups granulated sugar
  • 1 teaspoon vanilla extract

Directions

  1. To make the vanilla syrup, combine sugar and water in a sauce pan. Bring to boil over high heat and boil for 5 minutes. Let cool and add vanilla extract. Stir well and keep in a sealed container, refrigerated.
  2. To make coffee, either use an espresso machine to make coffee and steam milk, or heat milk until hot, but not boiling on stove-top and transfer to a blender. Blend until frothy. For espresso, if you don’t have a machine, just make double strength coffee.
  3. The proper way to make a caramel macchiato is vanilla in the bottom, steamed milk, leaving 1/2 inch from the top, topped with foam, then your shot or shots of espresso, finally topped with a caramel cross hatch which is 7 lines one way 7 lines the other way and 2 full circles all the way around the outer cup.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: