The finished product has a robust caramel flavor but isn’t too artificially sweet the way so many caramel creamers are. So if you keep heavy cream on hand (which I do), you can make these any time you feel like it (which I definitely shouldn’t).
You whip up the caramel yourself in five minutes flat. This recipe is both wonderful and terrible because you are not limited by whether or not you have caramel sauce at home to make it. Plus, YOU can control the level of sweetness which is always my biggest beef with Starbucks drinks.Īnd I know this doesn’t technically qualify as an authentic macchiato because it simply uses cream instead of foamed milk and strong black coffee rather than espresso, but Starbucks plurals their panini “paninis,” so they’re not exactly a paragon of Italian authenticity either. I find the homemade flavors a little brighter, a little stronger. To be 100% honest, my Starbucks drink of choice is their white chocolate mocha, but I did try one of their caramel macchiatos just so I could compare the two, and I definitely prefer this one. My mother, being a huge Starbucks fan took one sip and said, “Hey, this is better than Starbucks!” And thus, this post was born. I hate wasting food, so I started putting it on everything, including my mom’s morning coffee. While the family was all together for the holidays, I made caramel sauce for one of our pies and had a ton left over. Some of the recipes I post go through careful planning and consideration before they come forth into the world. The photos in this post have been updated. The top chamber is where all the coffee is gathered. The bottom chamber is filled with hot water, and the medium chamber holds the coffee. These exceptionally crafted pots have three chambers: the bottom, medium, and upper chamber. Easy to make from scratch and absolutely delicious! The Italian Moka Pot You can never go wrong with a Moka pot. Drizzle with additional caramel and serve.A completely homemade copycat Starbucks Caramel Macchiato recipe. When dissolved pour gently into foamed milk.
Drizzle with additional caramel and serve. For Macchiato using machine: Froth milk using steam wand on machine, ensure that milk does not boil, optimum temperature is 150☏.Pour in a container and seal it properly, caramel will last at least 4 weeks in the refrigerator.Remove from heat and stir in butter and vanilla extract. Add remaining whipping cream and salt and return to boil.Be careful as it will steam and rise profusely. If correct color is obtained but still some sugar lumps remain, remove it from heat and add about one third of hot whipping cream. Repeat by adding another one fourth of sugar and finish with remaining amount.Stir gently until most sugar is dissolved and is light golden. When most of sugar is melted add another one fourth of sugar. Once melting stir using a heat resistant spatula. Place on medium heat and allow bottom layer of sugar to melt. Pour approximately one fourth of sugar in onto bottom of a medium saucepan.Although caramel is not difficult to make, timing is very important and therefore we recommend reading entire recipe before starting. Caramel can cause severe burns and children should not be unsupervised around heat source while preparing.
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