1-2shotsespresso or use 1/4 cup triple strength coffee
Using a 12 oz glass, pour in the vanilla syrup, milk, and ice. Leave 1-2 inches of room at the top of the cup.
Pour your espresso shots and immediately pour them into the milk. Let them rest on top.
Drizzle the caramel sauce on top of the espresso in a cross hatch pattern.
If you would like your caramel macchiato "upside down," pour the shots in first and then add in the rest of the ingredients so that everything is mixed together.If you want a hot caramel macchiato, follow the same directions, replacing the cold milk with the steamed milk of your choice.