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MOKA POT SERIES: HOW TO MAKE ICED CARAMEL MACCHIATO & CARAMEL MACCHIATO FRAPPE USING 4-CUP MOKA POT

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Chao Coffee and Tea
Chao Coffee and Tea
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Recipes in this Video

2 recipes

Ingredients

  • 1 cup brewed espresso
  • 1 cup milk (dairy or non-dairy)
  • 2 tbsp vanilla syrup
  • 1 tbsp caramel sauce
  • ice cubes

Instructions

  1. 1Brew 1 cup of espresso and let it cool slightly.
  2. 2In a glass, add 2 tablespoons of vanilla syrup.
  3. 3Fill the glass with ice cubes to the top.
  4. 4Pour 1 cup of milk over the ice and vanilla syrup.
  5. 5Slowly pour the brewed espresso over the milk to create a layered effect.
  6. 6Drizzle 1 tablespoon of caramel sauce on top.
  7. 7Stir gently before drinking to combine the flavors.

Equipment

espresso machineglassspoon

Ingredients

  • 1 cup brewed espresso, cooled
  • 1 cup milk (dairy or non-dairy)
  • 1/2 cup ice
  • 2 tbsp caramel sauce
  • 1 tbsp vanilla syrup
  • Whipped cream for topping (optional)
  • Extra caramel sauce for drizzling (optional)

Instructions

  1. 1Brew a cup of espresso and let it cool to room temperature.
  2. 2In a blender, combine the cooled espresso, milk, ice, caramel sauce, and vanilla syrup.
  3. 3Blend on high until smooth and frothy.
  4. 4Taste and adjust sweetness if necessary by adding more caramel or vanilla syrup.
  5. 5Pour the frappe into a tall glass.
  6. 6Top with whipped cream if desired.
  7. 7Drizzle extra caramel sauce over the whipped cream.
  8. 8Serve immediately with a straw.

Equipment

BlenderTall glassMeasuring spoons

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