Iced Caramel Macchiato
Section: Cold: Coffee · espresso · dairy · layer
Setup
Glass: 345 ml
Ice: 100 g
Ingredients (as the source specifies)
- Caramel sauce 20 ml
- Whole milk 180 ml
- Single espresso 18 ml
- Caramel sauce 10 ml for the drizzle
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.
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.
- Caramel Sauce · 20 × 3 = 60 kcal
- Whole milk 3.5% · 180 × 0.64 = 115.2 kcal
- Espresso · 18 × 0.03 = 0.54 kcal
- Caramel Etching 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.
- Single espresso 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`
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