Caramel Macchiato

• whole or semi-skimmed milk250ml ml
• espresso↗60-70ml ml

  (double shot)

• vanilla extract↗1 tsp tsp
• caramel sauce↗1-2 tbsp tbsp

Step-by-step instructions

1. 1

   Heat the milk using a milk frother or steam wand. Alternatively warm it on the stove until steam begins to rise (do not boil) and use a hand frother – you need to reach a temperature of 60‑70 °C.

2. 2

   Pour the espresso into a coffee cup or mug, then stir in the vanilla extract and up to 1 tbsp caramel sauce, to taste. Add the milk, then drizzle caramel sauce in a criss‑cross pattern before serving.