It may be September, but I’m hanging on to summer like whoa with this creamy, dreamy Coconut Iced Caramel Macchiato.
About a year ago I found myself with some time to kill before an appointment, so I ducked into a nearby Starbucks. I spied a gorgeous photo for a Coconut Iced Caramel Macchiato, and my tongue practically unfurled onto the floor.
I looooove all things coconut. Plus, a quick look at the calorie count display (which I love and hate in equal measure) told me that, amazingly, this sugary-sounding libation actually contains fewer calories than many other items on the menu.
Sold.
One sip, and I was in heaven. Thus, my obsession with this deliciously decadent drink was born.
I figured a Coconut Iced Caramel Macchiato would be the perfect book-inspired recipe for I Owe You One since main characters Fixie and Seb first meet in a café. Their entire relationship hinges upon noting IOU’s on a cardboard coffee sleeve, so how could I not make something coffee related?
While I do enjoy having food made for me, I quickly realized that if I kept going to Starbucks for my macchiato fix, I’d quickly become broke. (And fat. Because who can resist an accompanying slice of that pumpkin loaf they keep available all year long??? ….I digress.)
I’ve since discovered that, for way less money, I can make a crave-worthy replica of my coveted Coconut Iced Caramel Macchiato right at home.
Surprisingly, this fancy-lookin’ drink is super easy to whip up. I used canned coconut milk and coconut syrup to really hammer home my favorite tropical taste. And, since I don’t own a fancy espresso machine like some of my friends do, I used instant espresso. I also bought pre-made caramel sauce (Don’t judge. I have to work a day job and can’t spend all my time in the kitchen). Then, all I did was throw the ingredients together!
Well, not throw. The key to a great Coconut Iced Caramel Macchiato is, in my opinion, the layering.
First, a blanket of thick, rich caramel goes on the bottom of the glass. Then, you add the sweet coconut syrup. A good dose of milk follows, then you carefully pour the hot espresso through the center of the drink. The robust coffee cuts through the richness of the other ingredients, so each decadent sip is a luxurious blend of flavors.
If you really want to send this drink over the top (you know you do), garnish your Coconut Iced Caramel Macchiato right before serving with a mini-mountain of whipped cream, caramel drizzle, and toasted coconut flakes.
And, even though serving drinks in mason jars is kinda cliché right now, I think they’re great for this recipe. Their glass can withstand the heat of the hot espresso before the ice cools it down, and you can always screw on the lid for an on-the-go java fix!
Who needs to go out when you can make a perfect, refreshing Coconut Iced Caramel Macchiato at home, amirite? Trust me, once you realize how easy and insanely delicious this recipe is, you’ll never stand on line for coffee again.
Coconut Iced Caramel Macchiato
Ingredients
COCONUT SIMPLE SYRUP INGREDIENTS
- 1 cup water
- 1 cup granulated sugar
- 1 tsp coconut extract
COCONUT ICED CARAMEL MACCHIATO INGREDIENTS
- 4-5 ice cubes
- 1/2 oz coconut simple syrup
- 1/2 oz caramel sauce
- 4 oz coconut milk** (or 2% milk)
- 1 tsp instant espresso granules
- 3 oz boiling water
- whipped cream (optional)
- additional caramel sauce (optional)
- toasted coconut flakes (optional)
Instructions
COCONUT SIMPLE SYRUP INSTRUCTIONS
- Combine water and sugar in a small saucepan over medium-high heat.
- Stir continuously until the sugar dissolves and the mixture comes to a boil. Let boil 3 minutes, then remove pan from heat.
- Stir in the coconut extract (careful! It might bubble up when you add it).
- Set syrup aside to cool.
COCONUT ICED CARAMEL MACCHIATO INSTRUCTIONS
- Add espresso granules to a small bowl, then add the boiling water. Stir until combined, then set aside.
- Add ice cubes to a 8-12 ounce glass or jar.
- Slowly pour the 1/2 oz caramel sauce into the glass over the ice cubes, followed by 1/2 oz of coconut simple syrup.
- Slowly pour the milk into the glass, followed by the hot espresso. If you pour each ingredient separately and slowly, you should be able to create a light layering effect, but it’s okay if your liquids mix together a bit, too.
- Stick a (paper or re-usable!) straw into the drink and serve immediately. You could also garnish with whipped cream, caramel drizzle, and toasted coconut flakes before serving.
