Caramel Macchiato

Here's what you need:

For the drink:

• 1 oz. expresso of choice
• 2 Tbsp. Vanilla Caramel Simple Syrup (see below for ingredients and method)
• 12 oz. milk of choice, heated or frothed
• Caramel sauce for drizzle

For the Vanilla Caramel Simple Syrup:

• 1 1/2 cups water
• 1 1/4 cups granulated sugar
• 2 tsp. vanilla extract

In a medium saucepan, add your sugar and 1/2 of the water. Mix well until the sugar is completely dissolved. Cook over medium high heat until the mixture comes to a soft rolling boil. Allow to simmer/boil for 15-18 minutes. Stirring is not necessary, but you can give the pan a little swirl every now and then.

While the sugar is simmering, heat your remaining water in the microwave until it's very hot, but not boiling. When your mixture starts to turn a nice amber color around the edges, remove it from the heat and slowly stir in the heated water. You may want to use oven mits as it might splatter a bit. 

Once the water is completely added and combined well, add your vanilla. Give it a good stir and pour into a small mason jar or other container with a lid. It is ready to use! This will stay good in the refrigerator for about 2-3 weeks. 

To make your Caramel Macchiato: Pull your espresso shot (about 2 oz.) and add 2 Tbsp. of your Vanilla Caramel Simple Syrup. Give it a stir and then add your 12 oz. of heated or frothed milk. Drizzle some caramel sauce on top and ENJOY!