Description

This recipe brings the indulgent cafe experience of a Saffron-Pistachio Caramel Macchiato home, offering a rich aroma of coffee and sweet, golden caramel. It’s an easy, wholesome, and customizable treat perfect for any time.

Ingredients

Scale

200 g granulated sugar
60 mL water
120 mL heavy cream
55 g unsalted butter
0.25 teaspoon saffron threads, gently crushed
0.25 teaspoon sea salt
60 mL freshly brewed espresso
240 mL whole milk
15 mL alcohol-free vanilla syrup
15 g finely chopped pistachios

Instructions

Prepare Saffron Caramel Sauce: In a sturdy medium saucepan, combine granulated sugar and water. Heat over medium-high, stirring gently until sugar dissolves (about 2-3 minutes). Stop stirring once it boils and cook until syrup turns deep amber (8-10 minutes), swirling the pan gently if crystallization begins.
Finish the Caramel: Carefully add heavy cream, butter, gently crushed saffron threads, and sea salt to the hot caramel. Whisk continuously for about 2-3 minutes until butter is fully melted and sauce is smooth. Remove from heat and allow to cool completely (about 30 minutes) until thick and pourable.
Brew Espresso: Prepare 2 shots (60 mL) of fresh, hot espresso using your preferred method.
Steam Vanilla Milk: In a heat-resistant pitcher, combine whole milk and alcohol-free vanilla syrup. Steam the milk using an espresso machine wand or heat gently on the stovetop until hot and lightly frothed with small, fine bubbles (approx. 2-4 minutes).
Assemble Caramel Macchiato: Pour the steamed vanilla milk into a clear, heat-resistant serving glass (10-12 fl oz capacity).
Layer the Espresso: Gently pour the hot espresso over the steamed milk, allowing it to create a distinct layer.
Drizzle with Saffron Caramel: Using a spoon or squeeze bottle, drizzle the cooled Saffron Caramel Sauce over the top of the drink in a distinctive spiral or crosshatch pattern.
Garnish with Pistachios: Finish by sprinkling the finely chopped pistachios evenly over the caramel drizzle.

Notes

For shortcuts, use a handheld milk frother or microwave for milk, or a high-quality store-bought caramel sauce. Avoid overheating milk; it should be warm and steamy, not boiling. Always layer coffee over milk for a true macchiato structure. Store leftover caramel sauce in an airtight container in the refrigerator for up to 2 weeks.

Prep Time: 40 minutes
Cook Time: 20 minutes
Category: Beverage
Method: Stovetop, Espresso Machine
Cuisine: American

Nutrition

Serving Size: 1 drink (approx. 300 mL)
Calories: 470 calories
Sugar: 42 g
Sodium: 150 mg
Fat: 29 g
Saturated Fat: 15 g
Unsaturated Fat: 14 g
Trans Fat: 0 g
Carbohydrates: 44 g
Fiber: 1 g
Protein: 9 g
Cholesterol: 60 mg

Keywords: caramel macchiato, saffron, pistachio, homemade coffee, espresso drink, cafe style, sweet treat, easy coffee, vanilla