Iced Caramel Macchiato
The fall season is finally here and the world is in full swing PUMPKIN mode! Here in Dallas we still will get warm enough weather that I would prefer an iced coffee to hot so this is my perfect go-to drink! It is caramel instead of pumpkin which is perfect for that fall flavor but also it is widely available enough to make year-round. I actually transitioned to drinking oat milk this year and this drink is AMAZING with oat milk. Definitely try it out if you’re looking to try to get that perfect coffee shop experience at home! Thanks to Tania Sheff for the original recipe, I have taken the ingredients and adjusted them per my taste. The original recipe can be found here!
Ingredients
- 2 tbsp. Vanilla Syrup
- 8 oz. or 1 cup milk (or non-dairy alternative, I love this with oat milk!)
- 4 oz. or 1/2 cup of strong coffee/cold brew or 2 shots of espresso
- 2 tbsp. caramel sauce
- whipped cream (optional)
Method
- Cool coffee to room temperature. Fill your glass with ice. Layer vanilla syrup, milk, coffee, and top with whipped cream and a drizzle of caramel sauce!
Iced Caramel Macchiato
The fall season is finally here and the world is in full swing PUMPKIN mode! Here in Dallas we still will get warm enough weather that I would prefer an iced coffee to hot so this is my perfect go-to drink! It is caramel instead of pumpkin which is perfect for that fall flavor but also it is widely available enough to make year-round.
Ingredients
- 2 tbsp. Vanilla Syrup
- 8 oz. or 1 cup milk or non-dairy alternative, I love this with oat milk!
- 4 oz. or 1/2 cup of strong coffee/cold brew or 2 shots of espresso
- 2 tbsp. caramel sauce
- whipped cream optional
Instructions
- Cool coffee to room temperature. Fill your glass with ice. Layer vanilla syrup, milk, coffee, and top with whipped cream and a drizzle of caramel sauce!
