![]() I used this recipe because it’s dank af, but any kind of thick caramel sauce will do. As I mentioned above, just use half of the milk and top off the cup with strongly brewed regular coffee.ĭrizzle with one teaspoon of caramel sauce. Here, I used espresso pods from Starbucks’ Verismo machine.ĭon’t have an espresso machine? No worries. If you do happen to have an espresso machine or a pod-style coffee machine that can pull shots of espresso, then congrats! Just pour two shots over the icy vanilla milk mixture. Starbucks obviously uses shots of espresso pulled from a multi-thousand dollar machine that literally no one can buy, but we can make due without. If you’re using regularly brewed coffee, then I’d go with four ounces of milk to up the coffee:milk ratio. If you’re using espresso, eight ounces of milk is perfect. I used soy milk, but you can use whatever suits your fancy. On top of the syrup, pour in the milk of your choice. This Keurig recipe is slightly different. Otherwise, you can use any vanilla flavored coffee syrup. Starbucks iced caramel macchiatos are made with espresso, vanilla-flavored syrup, milk, ice, and caramel drizzle. You can get it from any Starbucks store, as long as the store has enough on hand to spare one. I used Starbucks brand vanilla syrup, which you can get for around $12 for a one-liter bottle. ½ tablespoon vanilla extract In a medium saucepan, add water and sugar. To make vanilla syrup, you just need three ingredients, 1 cup water. Add vanilla syrup into your cup or glass. Use these coffee cubes in place of regular ice.
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