Ah, cold brew coffee. Let me count the ways that I love you. Sweetened, unsweetened, cold, warmed, frothed, blended. Quite frankly it doesn’t matter, because it is delicious! And this recipe for a Cold Brew Macchiato will knock your socks off.
The Caramel Macchiato took Starbucks by storm when it first introduced, but there is some controversy surrounding the drink. Macchiato in Italian translates “to mark”, so in this specific case, what that means is that you’re “marking” the milk with coffee. Coffee purists (which we are here in Seattle) will educate you on the difference between a true macchiato and a caramel macchiato.
Today, we’ll be making the latter in an iced version with a homemade salted caramel sauce to boot! Sure, it’s a departure from the pure, but what’s the fun in food and drink if you can’t experiment a little?
cold brew macchiato
First off, you want to have some cold brew ready to go. For the easiest recipe (and our brand new Cold Brew Coffee Maker!!!), check out this one here.
Now, fill your glass with about 1 tbs of vanilla syrup. You can make this homemade or you can buy it from the store, whichever is easiest. Fill halfway with your choice of milk (it can be anything from half & half to any plant-based milk). Then add ice until just from the top.
Next, gently fill to the top of the glass with cold brew. Do this very slowly to create the separated effect of the macchiato.
And finally, top with your caramel sauce! We recommend this recipe from Sally’s Baking Addiction, with the slight adjustment of adding 1/4 cup of water after adding the cream to make it easier to drizzle.
Now go ahead and enjoy your beautiful creation! This drink is perfect on a hot summer morning on a patio.