Cappi’s Caramel Macchiatto♥
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8 ounces of Espresso coffee (your choice coffee/flavor)
6 ounces of Steamed milk
½ – 1 Teaspoon pure Vanilla
Caramel (see my recipe below)
Make Espresso: 3 heaping Tblsp 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
This recipe was brewed using a French press (pictured), but can achieve the same results from auto drip makers.
I drizzle Caramel to the inside of the cup prior to adding hot liquids thus eliminating any additional sweeteners.
½ stick of Butter (about 4 Tblsp)
1 cup Brown Sugar
½ cup Cream (I like the richness that cream adds, but Milk or Half & Half can be substituted
1 Tblsp 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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