This creamy salted caramel macchiato is just the right amount sweet and salty. Made with frothed milk, homemade salted caramel sauce and espresso. This flavored macchiato tastes better than any drink you can buy in a coffee shop!
Although this drink is called a macchiato, it is actually much different than a traditional espresso macchiato.
It has a lot more milk and caramel sauce, making it more like a flavored latte.
For more caramel flavored coffee drinks, try this caramel iced coffee, this salted caramel mocha, or this caramel cappuccino.
For other tasty coffee drinks, try this pistachio latte, peanut butter latte or this baileys latte.
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Why This is the Best Salted Caramel Macchiato
- Sweet & Salty. This drink is mostly sweet caramel with just a hint of salty. Salt doesn’t sound like it would taste good in a coffee drink, but if you like salted caramel flavored things, you will love this drink.
- Homemade salted caramel sauce. This homemade sauce is so tasty and adds a rich, authentic flavor. Plus, you can use it in a bunch of other drinks, such as this salted caramel mocha.
- There are no fancy syrups needed. You can make this drink with ingredients you probably already have on hand. You don’t need to go out and buy specific syrups or flavoring.
Ingredients
- Sea Salt: Try to use sea salt if you have it. It does make a difference in the flavor of the caramel syrup.
Instructions
Heat the sugar on a saucepan over medium to high heat. The sugar should begin to melt after a few minutes into a brown liquid.
Reduce the temperature to low and let the pan cool down.
Whisk in the butter until it is fully mixed in.
Keeping the heat on low, whisk in the cream, one tablespoon at a time until a creamy, caramel sauce forms.
Remove the pan from the stove and add in the sea salt.
Next make the salted caramel macchiato. Heat the milk on a saucepan until it comes to almost a boil. Then, froth it together with the salted caramel sauces. Pour it over the espresso and enjoy!
FAQ
This salted caramel macchiato is not a Starbucks drink, but it is like a combination of a caramel macchiato and a salted caramel mocha, both of which you can buy at Starbucks.
This recipe makes extra salted caramel sauce. Store leftovers in an airtight container in the fridge for up to 5 days.
The caramel sauce will thicken as it cools down, and especially after it is stored in the fridge. If needed, heat the sauce in a microwave safe bowl for 10-20 seconds before using it.
Expert Tips
- Let the pan cool down when making the sauce. Before you add the butter and cream, make sure the pan is on low heat. You want the pan to be cool enough that the butter doesn’t sizzle when added but warm enough that the sugar doesn’t harden into a lump.
- If the caramel sauce forms a lump: If the mixture cools down too much, the melted sugar can form into a clump. Gradually increase the temperature until the clump melts again.
- If the caramel sauce is too thick: If you heated the sauce for too long, it may end up a bit too thick. Add in 1 to 2 more tablespoons of cream to thin it out.
- Wash your dishes right away. This salted caramel sauce sticks to everything it touches. Wash or at least soak your dishes in hot soapy water right away after making the sauce.
📖 Recipe
Salted Caramel Macchiato
- Total Time: 25 minutes
- Yield: 1 macchiato 1x
- Diet: Vegetarian
Description
This creamy salted caramel macchiato is just the right amount sweet and salty and tastes better than any drink you can buy in a coffee shop!
Ingredients
- Salted Caramel Sauce:
- ½ cup granulated sugar
- 2 tbsp butter
- 6 tbsp heavy cream
- ¾ tsp sea salt
- Salted Caramel Macchiato:
- 1 cup milk
- 2 ½ tbsp salted caramel sauce
- 2 shots espresso
Instructions
- First make the salted caramel sauce. Heat the sugar on a saucepan over medium to high heat. Continue to heat, stirring occasionally, until the sugar melts into a brown liquid (about 5 minutes).
- Once the sugar has melted, reduce the heat to low. Wait a couple minutes for the pan to cool down. Stir in the butter and whisk until it is evenly mixed into the melted sugar. It may look like the butter won’t blend in, but continue to whisk the mixture and it will.
- With the pan still on low heat, mix in the cream, one tablespoon at a time. If the cream sizzles, the pan is too hot. If you find the brown sugar mixture is starting to form a clump, increase the heat slightly and it will melt again.
- Remove the pan from the stove and pass the sauce through a fine mesh sieve. Mix in the sea salt. Let the syrup cool for 5 to 10 minutes before using it. Store leftovers in an airtight container in the fridge for up to a week.
- Next make the salted caramel macchiato. Heat the milk on a saucepan over medium heat, bringing it almost to a boil. Don’t let the milk boil or scald. When there is a lot of steam coming off of it (about 3 minutes), remove the milk from the stove and pour it into a tall glass, on top of the salted caramel sauce.
- With a handheld frother, froth the milk with the salted caramel sauce until the milk doubles in volume and the sauce is fully dissolved.
- Pour the frothed milk over the hot espresso. Optionally, top with extra salted caramel sauce. Serve immediately. Enjoy!
Notes
- Making the salted caramel sauce can be tricky. Read the expert tips section in the post if you are having trouble.
- This recipe makes extra salted caramel sauce. Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Coffee Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 macchiato
- Calories: 391
- Sugar: 42.2g
- Sodium: 649mg
- Fat: 21.4g
- Saturated Fat: 13.7g
- Unsaturated Fat: 6.6g
- Trans Fat: 0.8g
- Carbohydrates: 43.1g
- Fiber: 0g
- Protein: 9g
- Cholesterol: 68mg
Keywords: macchiato recipe, macchiato, salted caramel
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