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Glass of Starbucks iced caramel macchiato with ice, espresso, and milk swirled together, topped with caramel drizzle and a green straw.

Copycat Starbucks Iced Caramel Macchiato

Make a Starbucks iced caramel macchiato at home: vanilla syrup, cold milk and ice "marked" with a fresh espresso shot and finished with a crosshatch of thick caramel sauce. Includes no-espresso-machine options.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 drink
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons vanilla syrup Starbucks or Torani; 2 pumps
  • 1 cup low-fat milk or whole, nonfat or almond milk
  • ice
  • 1-2 shots espresso or 1/4 cup triple-strength coffee, or 1 Tbsp instant espresso in 2 Tbsp hot water
  • 1 tablespoon thick caramel sauce Starbucks or Torani, not a thin drizzle

Method
 

  1. Pour the vanilla syrup into a 12-oz glass, add the milk, then fill with ice leaving about 2 inches at the top.
  2. Pull the espresso shot and pour it immediately over the milk so it does not turn bitter. (For an "upside down" macchiato, pour the espresso in first.)
  3. Drizzle the caramel in a crosshatch across the top, turning the glass, then finish with two swirls around the edge. Add a straw.

Notes

Use decaf shots for a decaf version. The caramel sinks over time, giving you a little in every sip.