Caramel Macchiato
Section: Hot: Espresso Family · espresso · dairy · layer
Setup
Glass: Tall glass mug 300 ml
Serve volume: 250 ml
Ingredients (as the source specifies)
- Caramel syrup 20 ml
- Whole milk 180 ml, steamed
- Double espresso 36 ml
- Caramel sauce 10 ml
Method
- Put the caramel syrup in the base of the warmed cup.
- Steam the milk and pour it, leaving 15 mm of headspace.
- Pour the espresso slowly over the milk to give a clear layer.
- Draw a lattice or a spiral over the top with the caramel sauce.
Further specification
Lower-energy option: Sugar-free caramel syrup ← 145 kcal.
Technique
The procedures this drink is built with. They are the technique, not this drink's own method.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- Standard flavoured syrup (60-65 °Bx) · 20 × 3.3 = 66 kcal
- Whole milk 3.5% · 180 × 0.64 = 115.2 kcal
- Espresso · 36 × 0.03 = 1.08 kcal
- Caramel Sauce · 10 × 3 = 30 kcal
Derived total: ≈ 210 kcal
Caffeine, derived from the ingredient list
Computed line by line at the source's own reference doses. Nothing here is typed in.
- Double espresso 36 ml · 130 mg (double espresso reference: 18 g dose = 130 mg)
Derived total: ≈ 130 mg
Recommended adult daily maximum: 400 mg
Allergens, as the source states them: `MILK`
Holding and food safety
These figures are the published guidance, not a house rule. Each carries its source.
- Chilled components: hold at or below 5 °C. The legal maximum is 8 °C.
- Once a chilled component is out of the fridge, it has 4 hours before it must be discarded.
Your local authority sets the requirement. Confirm these against it before service.
Source: GOV.UK — Food hygiene for businesses (FSA guidance) — retrieved 2026-08-20