Iced caramel macchiato – recipe
Well, summer is officially upon us. The last couple of days have been scorching and with a bit of luck we still have another four weeks of this before the rain hits and it becomes too humid for anything except huddling under the air conditioning with the windows firmly shut.
Until then, those of us with a roof or balcony will be making the most of this all too short window of gorgeous weather. As a coffee addict, this weather is perfect for a cold iced coffee, but even with roughly five thousand cafes in HBC and Gyeongnidan I was still far too lazy today to leave the flat, so instead I made my own version of a Starbucks ice caramel macchiato to help me keep cool. I don’t share many recipes on this blog, but this is so easy I think it’s worth reminding everyone that you can make a great iced coffee at home for a fraction of the cost.
The basic idea is pretty simple; milk, ice, espresso, some vanilla syrup, and caramel sauce. If you can find the latter two in the shops then all to the good; not having either to hand, I just made a batch of caramel syrup and added a tablespoon or so of vanilla. It’s easy to do at home with some sugar and a saucepan – the recipe is at the bottom of this post.
Homemade ice caramel macchiato
1. Brew your coffee. This should be strong, strong, strong. If you have an espresso maker, use that; if not, just brew up two cup’s worth of ground coffee with half a cup of water.
2. Drizzle a generous quantity of the vanilla/caramel syrup round the inside of a glass, then add plenty of ice and a cup of milk.
3. Pour a shot of coffee over the top, and finish with more caramel syrup to taste. And that’s it.
Some people like to stir it, others to drink it as a layered drink. Either way, it’s great for days like this. May they never end.
Cheat’s caramel and vanilla syrup
- 1 cup brown sugar (white will do, if that’s all you’ve got)
- 3/4 cup water
- 1 teaspoon corn syrup (물엿)
- 1 tablespoon vanilla extract
1. Put the sugar in a small saucepan, add 1/4 cup of water and the corn syrup. Warm up over a low heat, stirring, until the sugar is completely dissolved.
2. Once the sugar has dissolved, turn up the heat medium-high, cover the pot and let it boil for 2-3 minutes (keep a close eye on it).
3. Uncover and boil over a high heat, stirring all the time, until the caramel has thickened a bit and turned a golden colour.
4. Turn off the heat and then – carefully, because it can spatter – stir in the other 1/2 cup of water and a tablespoon of vanilla extract.
Let it cool completely before using in this drink – 30 minutes should do it. It will thicken slightly as it cools down. The syrup should keep for a few weeks in the fridge, so it should last you a while.