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horizontal image of iced caramel macchiato with ice at the top of the cup

Iced Caramel Macchiato

This Iced Caramel Macchiato is sweet and refreshing. If you're looking for an easy cold coffee for the summer, this recipe has got you covered.
Course beverage
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 1 16 oz drink
Calories 276kcal
Author Dina



  • First drizzle your desired amount of caramel sauce into your serving cup. I like to drizzle a little at the bottom and sides of the cup.
  • Then add about 1 cup of ice cubes, or enough to fill the cup.
  • Now pour 3/4 cup milk into the cup. I used 2% milk, but whole milk works great too. You can also use almond or cashew milk to make it dairy-free.
  • Then gently stir in 3 tablespoons of vanilla syrup (Torani brand).
  • And lastly, pour in 1 oz of fresh espresso. If you don’t have an espresso machine at home, you can make your own by combining 1 oz of hot water with 1 teaspoon of instant espresso. Then give it a quick mix and enjoy!


  • Use good quality coffee beans- Good coffee beans mean better flavor in your iced caramel macchiato. Use ones that are fresh and of good quality. Always look for a roasting date as opposed to an expiration date. 
  • Use the espresso shot right away- As soon as you've made your espresso, add it to your drink. Its taste and texture will change within just 10 seconds.
  • Use cold milk- Warm milk will melt your ice and dilute your drink. The colder the milk, the better.
  • Fresh ice- Ice that's been in the freezer a while begins to take on smells and flavors of the things around it. Fresh ice will give your iced caramel macchiato the best flavor.
  • Enjoy right away- Otherwise, the ice will melt and dilute your flavors. Best to drink this macchiato freshly made.


Calories: 276kcal | Carbohydrates: 53g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 18mg | Sodium: 129mg | Potassium: 312mg | Sugar: 53g | Vitamin A: 296IU | Vitamin C: 1mg | Calcium: 222mg | Iron: 2mg