Iced Caramel Macchiato
Section: Cold: Coffee · espresso · dairy · layer
Glass: 345 ml
Ice: 100 g
Ingredients (as the source specifies)
- صوص كراميل 20 ml
- حليب كامل الدسم 180 ml
- إسبريسو مفرد 18 ml
- صوص كراميل 10 ml للرسم
Method
- صوص في القاع ← ثلج ← حليب ← تقليب سفلي فقط ← إسبريسو معوّم ← رسم الصوص.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- صوص كراميل 20 ml · 20 × 3 = 60 kcal
- حليب كامل الدسم 180 ml · 180 × 0.64 = 115.2 kcal
- إسبريسو مفرد 18 ml · 18 × 0.03 = 0.54 kcal
- صوص كراميل 10 ml للرسم · 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.
- إسبريسو مفرد 18 ml · 65 mg (single espresso reference: 9 g dose = 65 mg)
Derived total: ≈ 65 mg
Recommended adult daily maximum: 400 mg
Allergens, as the source states them: `MILK`
Operating procedure
Applies to: a layered iced milk drink — vanilla and cold milk below, espresso floated on top, caramel drizzle last; served unstirred.
Target: under 90 seconds.
- Fill the glass fully with ice using a dedicated scoop.
- Verify the vanilla syrup pump or measure is calibrated so a set count equals a known volume.
- Keep the caramel drizzle bottle clean, clear, and flowing so the final line is even.
- Pull the espresso fresh to order per the espresso-extraction SOP — never pre-pull.
- Add measured vanilla syrup to the empty glass to your recipe's sweetness target.
- Count pumps or measure ml — sweetness is a spec, not a mood.
- Fill the glass fully with ice.
- Full ice controls dilution and gives the layers something to sit on.
- Add cold milk over the ice to just below the fill line, leaving room for the espresso float.
- Pull a fresh double espresso and float it slowly over the back of a spoon so it layers on top of the milk.
- About 18 g in / ~36 g out / 25–30 s; pour gently to keep the espresso as a distinct top layer.
- Finish with a caramel drizzle across the surface, edge to edge, as the last step.
- Serve layered and unstirred — the guest stirs at the table.
- Clean, distinct layers: pale milk below, a dark espresso crown on top, caramel lacing the surface.
- A muddy, uniform brown means the espresso was dumped in fast or the drink was stirred — re-float, don't serve.
- Glass is still full of ice at the pass; the vanilla dose is measured so sweetness is consistent.
The float is the whole point — pour the shot slow and gentle over the ice so it sits on top; a hard, fast pour breaks the layers and the drink looks stirred.