Starbucks Fairtrade Caramel Macchiato Recipe
Starbucks Fairtrade Caramel Macchiato is a layered espresso drink made with Fairtrade espresso, steamed milk, vanilla syrup, and caramel drizzle.
Ingredients
- 2 shots 60 ml Fairtrade espresso (medium roast recommended)
- 1 cup 240 ml milk (whole, oat, or soy milk)
- 2 tbsp vanilla syrup homemade or Torani-style
- 1½ tbsp caramel sauce thick, buttery type
- Ice cubes for iced version
- Optional: whipped cream or sea salt for topping
Instructions
Pull the Espresso:
- Brew two shots of espresso using Fairtrade beans.
- Use fresh grind for best crema.
Steam the Milk:
- Heat milk to 140–150°F and froth until creamy with light foam.
Add Vanilla Syrup:
- Pour vanilla syrup into the bottom of your cup or glass.
Add Milk:
- Gently pour milk over the syrup — the base should look creamy and slightly golden.
Add Espresso:
- Pour espresso through the milk foam to form a caramel-brown mark (the “macchiato” layer).
Finish with Caramel:
- Drizzle caramel sauce in a crosshatch pattern on top.
- Serve hot or iced.
Notes
Tips for the Perfect Caramel Macchiato:
- Don't overheat the milk — stop steaming at 140–150°F. Above that, the milk loses its natural sweetness and the texture turns flat. A thermometer clip on your frothing pitcher makes this easy.
- Always layer in order: vanilla syrup first, then milk, then espresso poured on top. This is what creates the signature gradient and the caramel-brown 'macchiato' mark. Reversing the order gives you a latte, not a macchiato.
- Use thick caramel sauce, not caramel syrup. Thin syrup dissolves instantly and you lose the glossy drizzle on top. The buttery, thick style holds its shape on foam and looks exactly like the café version.
- Brew espresso fresh right before you layer. Espresso starts to turn bitter within 30 seconds of pulling. Use Fairtrade medium roast beans for a smoother, less harsh finish that pairs better with caramel.
- For the iced version: use cold milk, pour ice first, then vanilla syrup, then cold milk, then espresso. Top with cold foam (not steamed) and caramel drizzle. Adding hot espresso directly to ice thins it out too fast — let it cool 30 seconds first if you have time.
- Adjust sweetness to taste — start with 1½ tbsp vanilla syrup instead of 2 if you prefer less sweet. The caramel drizzle adds sweetness on top, so it's easy to overdo it with the full amount.