This Starbucks Caramel Macchiato (CopyCat Vegan) brings the café experience straight to your kitchen! Rich, smooth espresso is layered over creamy plant-based milk and drizzled with a luscious caramel sauce, creating the perfect balance of sweet and bold flavors. With every sip, you’ll enjoy a hint of vanilla and the indulgent caramel finish that’s sure to satisfy your coffee cravings. It’s an easy and delicious way to enjoy this Starbucks favorite, made completely plant-based!
Ingredients
1 cup brewed Espresso or Strong Coffee (hot or cold)
1 cup unsweetened Cashew Milk (or any plant-based milk of choice)
1 Tablespoon Agave Nectar
2-3 Tablespoons Vegan Caramel Sauce (use store-bought or see recipe below)
Ice (if making iced macchiato)
Whipped Cream and additional Caramel for topping
Below are recipes for Homemade Vanilla Syrup and Caramel Sauce
Prepare the Macchiato:
For a Hot Macchiato: Warm the cashew milk or plant-based milk of choice in a small saucepan or microwave until hot but not boiling. Froth the milk using a milk frother or whisk until it’s foamy, if desired.
For an Iced Macchiato: Add ice cubes to a glass, then pour in the cold cashew milk or plant-based milk of choice.
Add 1 tablespoons of agave nectar and 1-2 tablespoons of caramel sauce to the glass.
Slowly pour the brewed espresso or strong coffee over the milk. This will create the layered macchiato effect.
Top with whipped cream and drizzle with additional 1 tablespoons of vegan caramel sauce.
Serve and Enjoy!
Stir before drinking to mix the layers, or enjoy it as is with a straw to experience the flavors separately.
Below are recipes for Homemake Vanilla Syrup and Caramel Sauce in case you'd like to make it yourself.
Homemade Vanilla Syrup
Ingredients
1/2 cup water
1/2 cup organic cane sugar
1 teaspoon vanilla extract
Homemade Vegan Caramel Sauce
Ingredients
1/2 cup Canned Coconut Cream
1/2 cup Brown Sugar
1 Tablespoon Vegan Butter
1 tsp Vanilla Extract
Pinch of Sea Salt
Instructions
In a small saucepan, combine water and cane sugar.
Bring to a simmer and stir until the sugar is completely dissolved.
Remove from heat and add vanilla extract.
Allow it to cool, then store in a sealed container for up to a week.
In a small saucepan, combine coconut cream, brown sugar, and vegan butter.
Stir over medium heat until the mixture begins to bubble.
Let it cook for 5-7 minutes, stirring occasionally, until it thickens.
Remove from heat, add vanilla extract and sea salt, and let it cool slightly.
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