Starbucks Caramel Macchiato copycat recipe by Todd Wilbur
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Starbucks Caramel Macchiato

Score: 4.00. Votes: 26
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If you've got an espresso/cappuccino machine, you're well on your way to recreating Starbucks's Caramel Macchiato recipe. For the caramel part, you can use any caramel sauce that you find in the grocery store near the ice cream toppings. Pick your favorite. To make this recipe work best you'll need 3 tablespoons of a rich caramel sauce (like the stuff Starbucks uses), or 4 tablespoons of a lighter sauce (such as fat-free Smuckers). For the vanilla syrup you can use the bottled syrups, such as those made by Torani, or just whip up your own clone from scratch using the recipe below. By the way, if you want to make this clone even more like the real product use the vanilla syrup and caramel sauce Starbucks sells in the shops.

Source: Top Secret Recipes Unlocked by Todd Wilbur.

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  • 2 cups water
  • 1 1/2 cups granulated sugar
  • ...

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Average rating:

Score: 4.00. Votes: 26
Rating of votes (26)
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Sbux guy
Feb 4, 2007, 22:00

The ingredients are correct however, this is not the way you make a carmel macchiato. First: add your vanilla syrup in to the cup then, add your steamed milk up to about 3/4 of the cup, then, add a just about rest of cup with foam (which will be tough to do unless you have an espresso machine, you could always blow bubbles in the milk) after that add the espresso then top with carmel syrup. That's the official way to make a Carmel Macchiato!

Nov 10, 2006, 22:00

I found this recipe after buying a Jura Capresso F7 for $1300. My wife and I were very disappointed that our drinks didn't taste very good. So we searched online and found this recipe. After reading all the comments I was skeptical. Some people said it was just like the Starbucks drink; and some ex-Starbucks baristas said it doesn't compare. My experience was that this recipe worked P-E-R-F-E-C-T-L-Y. I couldn't be happier with the taste. It truly tastes just like the Starbucks version. Here's what I did: - Put Stabucks vanilla syrup (actually purchased at Starbucks) in milk. - Used the Capressa wand to steam the milk (with vanilla) for 30 seconds; I then frothed the milk for 90 more seconds (so it was hot!) - I brewed espresso on the "strong" setting directly into the milk - I put the caramel on top - I STIRRED it all together until it was a nice light brown / caramel look. It still had plenty of crema after stirring and it TASTED PERFECT! We're SO HAPPY! THANK YOU for the recipe!

I'm Todd Wilbur,
Chronic Food Hacker

For 30 years I've been deconstructing America's most iconic brand-name foods to make the best original clone recipes for you to use at home. Welcome to my lab.

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