Description
A deliciously festive Pumpkin Caramel Macchiato combining rich espresso, creamy milk, and seasonal pumpkin pie syrup, topped with a luscious caramel drizzle. Perfect as a warm or iced treat to celebrate fall flavors at home.
Ingredients
Scale
Espresso
- 2 shots (about 60 ml) espresso, freshly brewed
Pumpkin Mixture
- 1–2 tablespoons (15–30 ml) Pumpkin Pie Syrup or sauce
- 8 ounces (240 ml) milk, any type (whole milk recommended for creaminess; oat or almond milk for dairy-free options)
- Ice, as needed for iced version
Topping
- Torani Caramel Sauce, for drizzle
Instructions
- Brew Espresso: Brew 2 shots of espresso using your preferred method and set them aside to cool slightly. Freshly brewed espresso provides the rich, bold flavor essential for this macchiato.
- Prepare Pumpkin Mixture: In a glass or cup, combine 1 to 2 tablespoons of Pumpkin Pie Syrup with 8 ounces of milk. Add ice if making an iced version. Mix well to ensure the pumpkin flavor is evenly distributed throughout the milk.
- Pour Espresso: Slowly pour the brewed espresso over the pumpkin milk mixture. To create a lovely layered effect, gently pour the espresso over the back of a spoon so it floats on top rather than mixing immediately.
- Add Caramel Drizzle: Finish by drizzling Torani Caramel Sauce over the top. If the caramel sauce is too thick to drizzle smoothly, warm it slightly in the microwave for 10 to 15 seconds to loosen it for an even finish.
Notes
- Adjust the amount of Pumpkin Pie Syrup to taste depending on desired sweetness and pumpkin flavor.
- You can use any type of milk; whole milk provides creaminess, while plant-based milks offer dairy-free alternatives.
- For a hot version, omit the ice and use warm milk instead.
- Using the back of a spoon when pouring espresso creates the signature layered macchiato look.
- Experiment with caramel sauce brands or homemade caramel for different flavor profiles.
