THE COFFEE NOTEBOOK · OCTOBER 3
Caramel clouds
at twilight.
Cloudy outside. A little golden inside.
A homemade caramel macchiato for the soft part of the day. Vanilla milk, a ribbon of coffee, a little caramel. Three small steps. The dishes can wait until the cup is ready.
One cup · About 5 minutes
Gather four things
- 2 teaspoons vanilla syrup
- ¾ cup milk of your choice (180 ml)
- 2 shots espresso (about 60 ml), regular or decaf
- 1–2 teaspoons caramel sauce
Warm. Pour. Drizzle.
- Warm. Gently heat the milk in a small pan until steaming, not boiling. Whisk a little foam. Put the vanilla syrup in a heat-safe cup and pour in the milk, holding a spoonful of foam back.
- Pour. Add the foam, then slowly pour the espresso through the center. Let the coffee make its own soft layers.
- Drizzle. Finish with caramel. Pause for the pretty part, then stir if you like an even sweetness.
No espresso machine?
Use ¼ cup strongly brewed coffee instead. The flavor and layers will be softer; it is still a lovely cup.
The easiest version
Skip the frothing. Warm milk and your usual caramel sauce are enough. Put the four ingredients together before starting; take one line at a time.
Use a heat-safe cup. A lidded tumbler works too if it is rated for hot drinks; leave room below the lid.
A little pause in motion
One cup. No grand production. Just something warm while the sky changes its mind.