Sweet, cold, and layered - with a bold stripe of espresso staining its way through.
Сладкий, освежающий и слоистый - с эффектной полосой насыщенного эспрессо.
The word macchiato means "marked" or "stained" in Italian. Unlike a standard latte where espresso is mixed directly into milk, a classic iced caramel macchiato is built in reverse: velvety milk, crisp ice, and vanilla syrup form the smooth base, topped with a bold shot of espresso poured right over the ice to leave a beautiful dark mark, finished with a rich caramel drizzle.
Ingredients
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1 double shot (approx. 40–50 ml) freshly brewed Zenoffé Espresso (or concentrated Moka pot/Drip brew)
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150 ml cold milk of choice (whole milk or oat milk works best for creamy layers)
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15 ml (1 tbsp) vanilla syrup
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15 ml (1 tbsp) rich caramel sauce (for drizzling)
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1 cup clear ice cubes
Step-by-Step Instructions
1. Prep the Glass & Base: Build the sweet, creamy foundation.
Add 15 ml of vanilla syrup to the bottom of a tall glass. Pour in 150 ml of cold milk and stir gently to combine the vanilla and milk evenly.
2. Pack with Ice: Creates structural temperature separation.
Fill the glass almost to the top with clear ice cubes. The ice helps suspend the espresso on top to achieve that distinct two-toned layer.
3. Pour the Espresso: Slow pouring creates the signature layer.
Brew a fresh double shot of Zenoffé espresso. Slowly pour the hot espresso directly over the ice cubes in the center of the glass. Watch the dark coffee float effortlessly over the white milk base.
4. Caramel Drizzle Finish
No espresso machine? Use the 3-in-1Instant Coffee
If you don't have a coffee machine on hand, our Zenoffé Caramel 3-in-1 instant makes a genuinely great shortcut version. Simply dissolve one stick in 2–3 tablespoons of hot water to create a quick, concentrated coffee shot, then pour it over your iced vanilla milk the exact same way.
