Caramel Macchiato

Ingredients

• 2 tablespoons vanilla syrup (recipe follows)
• 1/2 cup fresh espresso
• 1 cup whole milk, steamed and frothy with foam
• 3 – 4 tablespoons caramel sauce (I used the squeeze bottle caramel sauce that is sold as an ice cream topping)
• For the Vanilla syrup:
• 1 cup water
• 3/4 cups granulated sugar
• 1/2 teaspoon vanilla extract

Directions

1. To make the vanilla syrup, combine sugar and water in a sauce pan. Bring to boil over high heat and boil for 5 minutes. Let cool and add vanilla extract. Stir well and keep in a sealed container, refrigerated.
2. Use an espresso machine and an espresso roast bean to make coffee and steam milk, or heat milk until hot, but not boiling on stove-top and transfer to a blender. Blend until frothy. Use double strength coffee if you don't have espresso.
3. Squeeze some caramel around the inside of the cup, coming up the sides.
4. Add vanilla syrup and espresso to mug. Top with steamed frothy milk.
5. Drizzle caramel sauce on top and serve.