Ingredients:

  • 1 cup Granulated Sugar
  • 1/4 cup Water
  • 1/2 cup Heavy Cream (Warmed)
  • 4 tablespoons Unsalted Butter (Cut into cubes)
  • 1/4 teaspoon Sea Salt
  • 1 cup Milk (Whole milk recommended)
  • 2 shots Espresso (or 60ml strong coffee) per serving
  • 2-3 tablespoons Homemade Caramel Sauce per serving

Instructions:

  1. Prepare the Caramel Sauce: Combine sugar and water in a small, heavy-bottomed saucepan over medium heat. Do not stir initially; allow the mixture to boil until it turns a deep amber colour (old penny brown). Swirl the pan gently.
  2. Remove the caramel from the heat. Slowly and carefully whisk in the cubed butter until melted. Then, slowly pour in the warmed heavy cream while whisking continuously (it will bubble vigorously!).
  3. Return the sauce briefly to low heat, stirring until smooth. Remove from heat, stir in sea salt, and set aside to cool slightly.
  4. Prepare the Coffee: Brew 2 strong shots of espresso (or equivalent strong coffee) per serving. Keep hot.
  5. Steam and Prepare the Milk: Pour the milk into the frothing pitcher. Steam or heat the milk until it reaches approximately 140°F (60°C), incorporating a small amount of air to create silky microfoam. Tap the pitcher gently on the counter to remove large air bubbles.
  6. Assemble the Macchiato: Pour the desired amount of homemade caramel sauce into the bottom of each serving glass.
  7. Pour the steamed milk into the glass, filling it about three-quarters full.
  8. Gently pour the hot espresso shots over the centre of the milk foam.
  9. Top with a final drizzle of the caramel sauce in a criss-cross pattern. Serve immediately.