Is this based on a Starbucks drink?

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.

How do I store extra salted caramel sauce?

This recipe makes extra salted caramel sauce. Store leftovers in an airtight container in the fridge for up to 5 days.

Why is the salted caramel sauce harder after cooling down?

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.

Salted Caramel Macchiato - The Littlest Crumb

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

Scale

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

Cook Mode Prevent your screen from going dark

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