Ingredients
Units
Scale
For the Caramel Sauce:
- 1.5 cups sugar
- 1/4 cup water
- 1 teaspoon vanilla
- 1 cup cream
- 4 tablespoons butter
For the Macchiato:
- 4 ounces espresso
- 1 tablespoon almond syrup
- 4 ounces steamed milk (see instructions below)
- Caramel Sauce for drizzling
- Ice
Instructions
For the Caramel Sauce:
- In a small saucepan over medium high heat, combine sugar and water. Leave until sugar melts down.
- Once the sugar has dissolved, turn the heat up and bring to a boil. Brush the sides of the inside of the pan to keep the sugar from hardening and burning along the pan.
- Whisk occasionally but not rigorously.
- It should take about 10 minutes or so for the sugar to start turning a deep golden color. Be patient. Once the sugar has deepened in color, turn the heat down low, and whisking constantly, slowly add the cream. Be sure to make sure to add the cream slowly otherwise it will scald and seize.
- Add the vanilla and butter, bring the heat back up to medium height, stir until the butter has melted. Bring the caramel back to a boil and remove from the heat immediately. Transfer to a heat proof glass dish or bowl and let it cool completely before storing it in the refrigerator.
For the Macchiato:
- In a small saucepan, heat one cup of whole milk to a scalding heat- 160 degrees F is ideal.
- Transfer the milk to an a French press machine and pump the milk until it is thick and frothy.
- In your desired glass, place ice. Pour espresso and almond syrup. Add the steamed milk and top with the homemade caramel sauce. Serve immediately and enjoy!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
