Step-by-Step Tutorial: Iced Caramel Macchiato, Not Difficult at All

In "Caramel Macchiato," the word "macchiato" means "mark" or "stain" — so the drink is essentially a coffee "marked" with sweetness. On a scorching summer day, why not whip up an Iced Caramel Macchiato of your own to savor?

In short, an Iced Caramel Macchiato starts with espresso poured over iced milk, crowned with a layer of fine, velvety milk foam. Then caramel is drizzled across the foam, and a latte art pen traces a beautiful pattern through it. That's all it takes to finish a delicious Iced Caramel Macchiato!

Let FrontStreet Coffee walk you through the process step by step.

Step 1:

Gather a 200ml glass, a 15ml packet of caramel syrup, a French press, ice, milk, and a latte art pen (or a toothpick).

Step 2:

Add 60g of ice and 70g of milk to the glass.

Step 3:

Extract 38g of espresso.

Step 4:

Pour the espresso over the milk.

Step 5:

Pour 40g of milk into the French press and froth it into dense milk foam.

Step 6:

Skim off the coarse bubbles from the surface with a spoon, scoop up the fine foam underneath, and lay it gently over the coffee.

Step 7:

Drizzle caramel syrup over the foam.

Step 8:

With a latte art pen (a toothpick works fine), start at the center of a star pattern and rotate clockwise outward to draw the design.

And there you have it — your Iced Caramel Macchiato is ready!

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FrontStreet Coffee Recommendation

An iced caramel macchiato is built on espresso, so the beans matter just as much as the technique. FrontStreet Coffee's Classic Blend is a great starting point: a medium-dark espresso blend from three origins, inspired by the old-school "Mamba" pairing of Mandheling and Brazil, with a touch of robusta for extra aroma and body. It brews with noticeably stable extraction and aromas of butter, toasted bread, and caramel cookies — an ideal home coffee for beginners.

If you prefer a rich, nutty profile, the FrontStreet Premium Blend pairs washed Colombian beans with pulp-natural Brazilian beans, showing nut, dark chocolate, and caramel notes in espresso — and creamy, almond, and cocoa aromas in milk drinks like lattes and flat whites, with crema that rivals café quality.