Iced Caramel Macchiato

I decided to play barista this week and the results were delicious. I used my French press to make a strong batch of cold brew coffee and then made homemade vanilla syrup and caramel sauce. Now I can have my favorite coffee shop drink anytime I want!

Iced Caramel Macchiato | Spoonful of SugarIced Caramel Macchiato         (Printer-Friendly Recipe)

From: Spoonful of Sugar
Makes enough vanilla syrup and caramel sauce for about 12 drinks and enough coffee for 6-8 drinks

Ingredients

Coffee

4 tablespoons coffee (I used an espresso roast)
Water & ice cubes

***I used a French press for this, but you could also just brew a strong pot of coffee or use an espresso machine (2 shots of espresso per drink).

Vanilla Syrup

1 cup water
3/4 cup granulated sugar
1/4 cup brown sugar
1 vanilla bean, cut in half
1 teaspoon vanilla extract

***This is a simple process, but you can buy premade vanilla syrup, if you prefer.

Caramel Sauce

1 cup granulated sugar
4+ tablespoons water
2 tablespoons butter
3/4 cup heavy cream
1 teaspoon vanilla extract
Pinch of salt

***Making caramel sauce can be a bit tricky, but is definitely worth it. Otherwise, go ahead and buy a good quality caramel syrup.

Directions

To Make Cold Brew

Grind 4 tablespoons of coffee beans and place in a French press. Fill the French press with room temperature water. Use a large spoon to press the coffee grounds into the water. Place the plunger (the lid/top of the French press) on top, but DO NOT press down. Place in the fridge overnight or up to 12 hours.

Gently press the plunger down after 12 hours. Now your cold brew is ready.

To Make Vanilla Syrup

Add the water, sugars, and split vanilla bean to a saucepan and stir together. Place over medium heat. Bring to a boil and then reduce heat and allow the mixture to simmer for 5 minutes. Remove from heat and stir in the vanilla extract. Cool. (Optional: Pour the syrup through a cheese cloth to remove sediment from the vanilla beans.)

To Make Caramel Sauce

Stir the water and sugar together in a medium-saucepan (a heavy-duty pan is best). Place over medium-heat and allow to simmer. Resist the urge to stir the pot, you can swirl it, but DO NOT STIR. As the mixture simmers, it will begin to turn a golden-amber color. If along the way your sugar starts to crystallize, add a bit more water. You need to watch the pot closely, the process takes several minutes and is a very finicky.

Turn the heat off and immediately stir in the butter. Now stir in the heavy cream until the mixture is smooth. The mixture will bubble, so be careful, you don’t want to get burned.

Remove from heat and stir in the vanilla and a pinch of salt. Pour into a heat-resistant dish and allow to cool.

To Assemble Iced Caramel Macchiato

Fill a large glass with ice. Now pour in 1 tablespoon of the vanilla syrup. Next, pour in 1/2 cup of milk. Top off the glass with the cold brew coffee and drizzle with 1 tablespoon of the caramel sauce. Store leftover cold brew (remove from French press and store in a large mason jar or carafe), vanilla syrup, and caramel sauce in the fridge. Enjoy!

The night before you need your iced coffee, make the cold brew. I made a full carafe of coffee by grinding 4 tablespoons of espresso flavored beans and filled the carafe to the brim with room temperature water. Push the beans down with a spoon. Place the plunger on top, but do not plunge. Refrigerate overnight.

The night before you want your iced coffee, make the cold brew. I made a batch French press coffee by grinding 4 tablespoons of espresso flavored beans and filled the carafe with room temperature water (the French press we have is 8 cups/34 oz.). Push the beans down with a large spoon. Place the plunger on top, but do not plunge. Refrigerate overnight.

Make the vanilla syrup: 1. Place water, sugars, and vanilla bean in a saucepan over medium heat. 2. Stir everything together. 3. Bring to a boil, then reduce heat to simmer and let it cook for 5 minutes. 4. Remove from heat and stir in the vanilla extract. Allow to cool.

Make the vanilla syrup:
1. Place water, sugars, and vanilla bean in a saucepan over medium heat.
2. Stir everything together.
3. Bring to a boil, then reduce heat to simmer and let it cook for 5 minutes.
4. Remove from heat and stir in the vanilla extract. Allow to cool.

To make the caramel syrup: 1. Stir the sugar and water together in a medium saucepan and place over medium heat. 2. Bring the sugar to a boil, do not stir. Swirl a little and add a little more water, if needed. 3. Once the sugar has caramelized, turn the heat off and add the butter. 4. Now stir in the heavy cream until smooth. 5. Remove from heat and stir in the vanilla and pinch of salt.

To make the caramel syrup:
1. Stir the sugar and water together in a medium saucepan and place over medium heat.
2. Bring the sugar to a boil, do not stir. Swirl a little and add a little more water, if needed.
3. Once the sugar has caramelized, turn the heat off and add the butter.
4. Now stir in the heavy cream until smooth.
5. Remove from heat and stir in the vanilla and pinch of salt.

The next morning, press down the plunger into the coffee.

The next morning, press the plunger down, into the coffee.

Ready to play barista.

Ready to play barista.

Place ice and vanilla syrup in a glass.

Place ice and vanilla syrup in a glass.

Pour in the milk.

Pour in the milk.

Pour in the coffee.

Pour in the coffee.

Iced Caramel Macchiato | Spoonful of Sugar

Top with caramel.

Iced Caramel Macchiato | Spoonful of Sugar

Ready to consume.

Iced Caramel Macchiato | Spoonful of Sugar

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