Description
This Pumpkin Caramel Macchiato is a delightful seasonal coffee drink that combines rich espresso, creamy milk, and the warm flavors of pumpkin pie syrup, topped with a luscious caramel drizzle. Perfect for autumn mornings or any time you crave a cozy, flavorful coffee treat, this recipe can be enjoyed hot or iced.
Ingredients
Scale
Espresso
- 2 shots (about 60 ml) freshly brewed espresso
Milk and Syrup
- 1–2 tablespoons (15–30 ml) Pumpkin Pie Syrup or sauce
- 8 ounces (240 ml) milk, any type (whole milk recommended for creaminess; dairy-free options such as oat or almond milk can also be used)
Additional Ingredients
- Ice, as needed for iced version
- Torani Caramel Sauce, for drizzle
Instructions
- Brew Espresso: Brew your espresso shots using your preferred method and set them aside to cool slightly. Freshly brewed espresso provides the rich, bold flavor essential for this Pumpkin Caramel Macchiato.
- Prepare Pumpkin Milk Mixture: In a glass or cup, add 1 to 2 tablespoons of Pumpkin Pie Syrup (start with 1 tablespoon if unsure of strength), then pour in the milk and add ice if preparing an iced version. Stir well to evenly distribute the pumpkin flavor throughout the milk.
- Layer the Espresso: Slowly pour the brewed espresso over the pumpkin and milk mixture. To achieve a layered look, gently pour the espresso over the back of a spoon so it floats atop the milk mixture, creating a visual and textural contrast.
- Add Caramel Drizzle: Finish by drizzling Torani Caramel Sauce over the top of your macchiato. If the caramel sauce is too thick for drizzling, warm it slightly in the microwave for 10–15 seconds to loosen it for an even finish.
Notes
- Use whole milk for the creamiest texture, but any milk or milk alternative works well.
- Adjust the amount of pumpkin pie syrup to your taste preference.
- For the layered effect, pouring espresso slowly over the spoon is key.
- Warm caramel sauce slightly if too thick to drizzle evenly.
- This recipe can be enjoyed hot or iced depending on your preference.
