Coconut Caramel Macchiato
Coconut Caramel Macchiato is an easy, homemade coffee drink with espresso, creamy coconut milk, and silky caramel syrup. It’s indulgent, fun, and great way to elevate your normal coffee routine!
I’m a coffee fanatic….I admit it. I have espresso every morning with a splash of milk, and later in the day I have a dry cappuccino. That’s pretty much the way it goes day in and day out, which may sound a bit boring to some of you. I don’t normally indulge in flavored coffee drinks, but from time to time I do love to treat myself and enjoy one….especially when it’s homemade. This Coconut Caramel Macchiato is just that — an indulgent, homemade coffee drink that doubles as a pick-me-up and a treat.
It’s quite the multi-tasker. 🙂
This Coconut Caramel Macchiato merges 3 of my favorite flavors — espresso, coconut, and caramel. It really doesn’t get much better than this! The inspiration for this entire drink came from Tate+Lyle® Caramel Pure Cane Syrup, which is silky smooth with an incredible caramel flavor.
And if you know me at all, you know I love my caramel. 🙂
If you’re not familiar with Tate+Lyle® Gourmet Beverage Syrups, they artfully blend pure cane sugar and true vanilla, caramel or hazelnut flavor. There are 4 delicious flavors to choose from: Hazelnut Pure Cane Syrup, Caramel Pure Cane Syrup, Vanilla Pure Cane Syrup, and Zero Calorie Vanilla Syrup.
You can enjoy cafe-style coffee and beverages at home with these gourmet beverage syrups. Not only are they delicious in coffee drinks, but the velvety smooth taste and sweet aroma of vanilla, hazelnut, or caramel are also wonderful in teas, sodas, smoothies, and cocktails. These gourmet beverage syrups are a nice way to reward yourself with a delicious hot or cold beverage customized to suit your taste.
You may find Tate+Lyle® Gourmet Beverage Syrups as follows:
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Let’s get down to the building blocks of this Coconut Caramel Macchiato now, shall we? I’ll admit that I have quite the makeshift set-up when it comes to making my own espresso drinks because I don’t have a fancy espresso machine. I started using the pour over method to make my coffee every morning when my coffee maker went on the fritz and I have to say I love it! It’s so easy and clean-up is so much nicer. The method has no bearing, however, because as long as we end up with freshly brewed espresso, it’s all good.
For the milk, I chose refrigerated coconut milk, but you can use canned coconut milk as well. Coconut milk has a creaminess and flavor that I love, and it was perfect paired with the caramel pure cane syrup in this macchiato.
The best part of making your own coffee drink is being able to customize it the way you like. I flavored my drink with 1 tablespoon of Tate+Lyle® Caramel Pure Cane Syrup, but you can absolutely add more or less to suit your tastes. This syrup has big caramel flavor and makes this macchiato incredibly indulgent without being over the top.
Speaking of over the top, let’s talk about how to top this coffee drink off. I chose to top this with whipped coconut cream to continue on with the whole coconut theme, but you can also use regular whipped cream as well. And because there’s no such thing as too much caramel or coconut, I also topped my coffee drink with a drizzle of salted caramel sauce and toasted coconut. If you don’t have caramel sauce on hand or you happen to be vegan, you can simply drizzle the caramel pure can syrup on top if you like!
It’s nice to have choices isn’t it? That’s exactly what you have when you make your own Coconut Caramel Macchiato at home, and you’re always going to get it exactly the way you like it with quality ingredients and just the right amount of flavor.
Satisfaction guaranteed. 🙂
- 1-2 shots brewed espresso*
- 1 cup coconut milk (I used coconut milk found in the refrigerated section of the supermarket)
- 1-2 tablespoons Tate+Lyle® Caramel Pure Cane Syrup
- (1) 13.5 ounce can full fat coconut milk, chilled overnight in the refrigerator
- 3-4 tablespoons granulated sugar (you can try Tate+Lyle® Organic Pure Cane Sugar, which is vegan and Fairtrade certified).
- optional: drizzle the top with more caramel syrup or caramel sauce
- Warm the coconut milk in a coffee mug in the microwave or on the stove top in a small pan until very warm. Add the brewed espresso and the syrup, and stir until combined.
- Scoop the solidified coconut cream from the can and place in a chilled bowl (you can use the remaining coconut liquid in smoothies, etc). Beat on medium speed with an electric hand mixer until fluffy, then add the sugar. Immediately top the macchiato with the cream, drizzle with more caramel syrup or caramel sauce, if desired, and enjoy!
*You will have plenty of whipped coconut cream leftover for more macchiatos! Store leftover cream in an airtight container and re-whip right before using again for best results.
Sweetness is a personal preference, so I suggest starting off with the minimum amount of the syrup in the coffee and sugar in the cream that’s listed first as you can always add more later.
Recipe by Flavor the Moments.
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.