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.