If you’ve ever sipped that sweet, buttery caramel swirl layered over cold milk and bold espresso at McDonald’s and thought, I could drink this every day, this one’s for you. The McCafé Iced Caramel Macchiato is more than just a sugar rush, it’s a silky, salty-sweet coffee drink with a satisfying espresso bite and a creamy base that melts just slowly enough over the ice. Best part? You can make this at home in under 10 minutes, with all the same textures, flavors, and caffeine magic.
This McDonald’s Iced Caramel Macchiato copycat gets the balance just right: the buttery caramel syrup melts into cold milk, bold espresso floats on top like a dark crown, and a thick caramel drizzle ties it all together with that familiar golden finish. Whether you’re skipping the drive-thru or just want to control your ingredients, this homemade version is dangerously close to the original.
Table of Contents
How to make McDonald’s Iced Caramel Macchiato
You’ll start by stirring buttery caramel syrup into cold whole milk. Fill your glass with ice, pour the sweetened milk over it, then gently float hot espresso shots on top to get that layered “macchiato” effect. Finish with a drizzle of thick caramel that clings to the top and sides. Sip it straight through or stir before drinking, either way, it hits the same caramel-coffee-salty-sweet notes that make the McCafé version so good.
Nutrition facts (per 16 oz serving)
- Calories: 250
- Total Fat: 6 g
- Saturated Fat: 3.5 g
- Carbohydrates: 40 g
- Sugar: 35 g
- Protein: 8 g
- Caffeine: ~142 mg
Ingredients (1 serving, 16 oz)
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1
- 2 shots (60 ml) hot espresso or strong dark roast coffee
- 1 cup (240 ml) whole milk, very cold
- 2 tbsp (30 ml) buttery caramel syrup (homemade or store-bought)
- 1 to 1½ tbsp (15–20 ml) thick caramel drizzle (for topping and sides)
- 1½ cups (180 g) ice cubes
Tools you’ll need
- Espresso maker, moka pot, or strong coffee machine
- Glass (16 oz, ideally tall and clear)
- Spoon for stirring
- Milk frother (optional, for extra smoothness)
- Measuring cups and spoons
- Small saucepan (if making syrup or drizzle)
- Straw (wide ones work best for layered drinks)
Instructions
Step 1: Sweeten the milk
In a small bowl or measuring cup, stir the caramel syrup into your cold milk until fully dissolved. If using homemade syrup, warm it slightly to blend more easily, then chill the milk again if needed. (1 min)
Step 2: Fill the glass
Add ice to your glass until it’s about ¾ full. Pour the sweetened milk over the ice. (1 min)
Step 3: Add the espresso
Pull 2 shots of hot espresso and pour it gently over the back of a spoon so it floats atop the milk instead of mixing right in. This gives you that signature macchiato layer. (1–2 min)
Step 4: Drizzle the caramel
Drizzle your thick caramel sauce across the top in a zigzag pattern, then around the inside edge of the glass if you like that café-style look. (1 min)
Step 5: Serve and sip
Insert your straw and serve immediately. Stir if desired or sip layered. Add extra drizzle to taste. (Optional: taste and add 1 tsp extra syrup if you prefer it sweeter.) (1 min)
Tips
- Use dark roast espresso for the most authentic McCafé taste. Their espresso has a bold, almost chocolatey finish.
- Homemade caramel syrup adds depth, especially when made with sweetened condensed milk for that buttery-salty profile McDonald’s uses.
- Don’t skip the drizzle, it’s more than decoration. It boosts the buttery, salted caramel finish in every sip.
- Chill your glass for a slower melt and smoother mouthfeel.
- Want less caffeine? Use 1 espresso shot or strong decaf coffee.
What to serve with
Sweet pairings
- Toasted banana bread – Dense, buttery slices bring out the caramel in the drink while pairing well with the bold espresso top.
- Vanilla yogurt parfait – Layered with honey and granola, this lighter side offers a creamy texture and subtle sweetness that echoes the drink’s base.
- Caramel-stuffed churros – If you’re feeling indulgent, the crunchy texture and molten center mirror the macchiato’s sugary depths.
Savory companions
- Egg and cheese croissant – Rich and flaky with just enough salt to balance the sweet drink. It’s a match made for mornings.
- Bacon breakfast burrito – The smoky, salty bacon acts like a counterpoint to the caramel, especially if you alternate bites and sips.
- Cheddar biscuit sliders – A little sharpness from the cheese cuts the caramel sweetness nicely. Bonus if you sneak in a little hot sauce.
Cool nibbles
- Sea salt kettle chips – If you’re sipping this mid-afternoon, these add crunch and a salty foil to the creamy base.
- Dark chocolate squares – A nibble of bitter chocolate with a sip of caramel macchiato is peak coffeehouse drama.
- Frozen grapes or berries – Sweet-tart and icy, these keep things light and refreshing if you’re drinking this on a hot day.
Variations
Mini Caramel Macchiato
Use 1 espresso shot, ¾ cup milk, 1 tbsp caramel syrup, and a little drizzle. Great for smaller cups or lighter caffeine needs.
Caramel Vanilla Hybrid
Add ½ tsp vanilla extract to the milk and reduce caramel syrup to 1½ tbsp. You’ll get a softer, sweeter twist closer to Starbucks style.
Iced Oatmilk Caramel Macchiato
Swap whole milk for creamy oat milk and use vegan caramel syrup and drizzle. This version still delivers the buttery-salty vibe, just plant-based.
Salted Caramel Twist
Stir a tiny pinch of flaky sea salt into the caramel drizzle before topping. The salt spikes the flavor and enhances the richness.
Caramel Protein Iced Latte
Replace half the milk with vanilla protein shake. Still sweet and creamy but with a workout-friendly kick.
Boozy Café Treat
Add 1 oz caramel vodka or bourbon. Shake the espresso and syrup with the alcohol, then layer over milk and ice. Adulting, caffeinated.
Ingredient substitutes
Espresso
- Original: 2 shots dark espresso
- Substitutes: Strong brewed coffee, cold brew concentrate, instant espresso mixed with hot water
Whole Milk
- Original: 240 ml whole milk
- Substitutes: Oat milk (best for creamy texture), almond milk (light and nutty), evaporated milk (for richness), 2% milk (lighter)
Caramel Syrup
- Original: Buttery, thin caramel syrup
- Substitutes: Torani or Monin caramel syrup, thinned caramel sauce (1:1 with warm water), maple syrup with a pinch of salt and vanilla
Caramel Drizzle
- Original: Thick, buttery caramel topping
- Substitutes: Ghirardelli caramel sauce, homemade condensed milk caramel, dulce de leche warmed slightly
Ice
- Original: Cubed ice, 1½ cups
- Substitutes: Crushed ice (melts faster), coffee ice cubes (for zero dilution), or whiskey stones (for slow chilling, no melt)
Glass
- Original: 16 oz tall glass
- Substitutes: Mason jar, tumbler, or any large clear cup (the layering effect looks best in glass)
Ingredients
- 2 shots (60 ml) hot espresso or strong dark roast coffee
- 1 cup (240 ml) whole milk, very cold
- 2 tbsp (30 ml) buttery caramel syrup (homemade or store-bought)
- 1 to 1½ tbsp (15–20 ml) thick caramel drizzle (for topping and sides)
- 1½ cups (180 g) ice cubes
Instructions
Step 1: Sweeten the milk
In a small bowl or measuring cup, stir the caramel syrup into your cold milk until fully dissolved. If using homemade syrup, warm it slightly to blend more easily, then chill the milk again if needed. (1 min)
Step 2: Fill the glass
Add ice to your glass until it’s about ¾ full. Pour the sweetened milk over the ice. (1 min)
Step 3: Add the espresso
Pull 2 shots of hot espresso and pour it gently over the back of a spoon so it floats atop the milk instead of mixing right in. This gives you that signature macchiato layer. (1–2 min)
Step 4: Drizzle the caramel
Drizzle your thick caramel sauce across the top in a zigzag pattern, then around the inside edge of the glass if you like that café-style look. (1 min)
Step 5: Serve and sip
Insert your straw and serve immediately. Stir if desired or sip layered. Add extra drizzle to taste. (Optional: taste and add 1 tsp extra syrup if you prefer it sweeter.) (1 min)
Notes
Calories: 250 Total Fat: 6 g Saturated Fat: 3.5 g Carbohydrates: 40 g Sugar: 35 g Protein: 8 g Caffeine: ~142 mg
