Iced Caramel Macchiato

Iced Caramel Macchiato


  • 1/4 cup salted butter
  • 1/4 cup heavy whipping cream
  • 1/2 cup sugar-free Torani Caramel Syrup
For Serving
  • 4 cups ice
  • 2 cups espresso, or strong brewed coffee
  • cup almond milk optional
For Topping
  • whipped cream
  • Torani sugar-free Caramel sauce


  1. In a small saucepan, on medium heat together the salted butter and heavy whipping cream, stirring frequently.

  2. Once the mixture comes to a boil, stir almost continuously until the creamer turns a pale yellow color, and thickens enough to coat the back of a spoon, about 4-5 minutes.

  3. Slowly pour in the sugar-free Torani syrup, stirring well. Allow the mixture to cool slightly.

For Serving
  1. Fill four glasses with ice. In the bottom of each glass, pour in 1/4 cup almond milk and  2 tablespoons creamer,  and stir together.

  2. Quickly pour in the espresso or strong coffee. Do not stir. Top with whipped cream and drizzle with the sugar-free Caramel sauce. Serve with the creamer and milk at the bottom, the coffee in the middle, and the whipped cream on top.

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