Cappi’s Caramel Macchiato

Cappi’s Caramel Macchiato

Cappi’s Caramel Macchiato
8 ounces of Espresso coffee (your choice coffee/flavor)
6 ounces of Steamed milk
½ – 1 Teaspoon pure Vanilla
Whipped Cream
Caramel (see my recipe below)

Make Espresso: 3 heaping Tbsp to 8 ounces of water
Add Vanilla while brewing
In a 8 ounce cup, add 4 ounces of coffee
Add 3 ounces of Steamed milk
*Add your choice of Sweetener
Top with Whipped Cream and Drizzle with Caramel

My Note:
This recipe was brewed using a French press (pictured), but can achieve the same results from auto drip makers.
Drizzle Caramel to the inside of the cup prior to adding hot liquids thus eliminating any additional sweeteners.

The Caramel:

½ stick of Butter (about 4 Tbsp)
1 cup Brown Sugar
½ cup Cream (I like the richness that cream adds, but Milk or Half & Half can be substituted)
1 Tbsp Vanilla
½ tsp Cayenne pepper
Pinch of Salt
Pinch of Cardamom (optional)

Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Store in Refrigerator.


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