Iced Salted Caramel Macchiato
Milk and espresso combined with a rich homemade salted caramel sauce.
Ingredients
Salted Caramel Sauce
- 200 g granulated sugar (1 c.)
- 56 g unsalted butter cubed, room temperature (4 tbsp.)
- 130 g heavy whipping cream room temperature (5 oz.)
- ¾ tsp. salt
Iced Salted Caramel Macchiato
- 2 tbsp. salted caramel sauce
- 6 oz. milk of choice
- 2 oz. freshly brewed espresso
Instructions
Salted Caramel Sauce
- Add the sugar to a medium sized saucepan set over medium heat. Stir occasionally until the sugar begins to melt, then stir constantly until the sugar is completely melted and has turned to a deep amber color.
- Add in the butter and whisk until the mixture is smooth.
- Take the mixture off of the heat, and slowly whisk in the heavy cream until it is completely incorporated into the caramel, then whisk in the salt.
Iced Salted Caramel Macchiato
- Optional, but for a more aesthetic drink you can use the back of a spoon to spread salted caramel sauce onto the inside of the cup.
- Pour 2 tbsp. of the salted caramel sauce into your cup.
- Add in your milk of choice, then add in ice, leaving room at the top for the espresso.
- Brew the espresso, then slowly pour it over the milk. Serve and enjoy!
Notes
Affiliate Links: Kitchen Scale (my favorite) | Kitchen scale (great starter option) | Milk Pan
Store extra salted caramel sauce in an airtight container in the fridge.
Nutrition
Serving: 1macchiato | Calories: 299kcal | Carbohydrates: 42g | Protein: 6g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 41mg | Sodium: 291mg | Potassium: 351mg | Sugar: 41g | Vitamin A: 562IU | Vitamin C: 0.3mg | Calcium: 233mg | Iron: 0.1mg