Lauren and I went to Michael's Swiss Inn last weekend for hot chocolate and coffee. Michael's has a full coffee bar that serves Starbucks. A picture of a Caramel Macchiato on the wall caught my eye right away. I caved in and ordered one for the first time. Other than the occasional Mocha at Borders, I drink my coffee black and strong. Before we left, Lauren's hot chocolate was spilled all over the floor and I decided to find a recipe that would match Michael's Caramel Macchiato. I'm going to try making this one tonight.

Caramel Macchiato

The average coffee mug is probably equivalent to a Tall (12-oz/355 mL).
I am not following precise Starbucks standards, though if you must know
it's properly one shot of espresso, about .75 oz syrup (.25 oz per 4 oz
liquid capacity).

• milk
  
• espresso
  
• vanilla syrup
  
• your favorite caramel sauce
  

In a regular-sized coffee mug, add vanilla syrup and steamed milk. Top
with milk foam and add freshly brewed espresso through the foam.
Drizzle with caramel sauce.

Iced Caramel Macchiato

Same ingredients, plus some small ice cubes and (optional) whipped cream

In a pint glass or iced tea glass (we're assuming 16 oz), add vanilla
syrup and fill about 3/5 of the way with cold milk. Add ice almost to
the top and pour espresso (2 shots would be typical) over the top. If
you've done it right, the espresso will mix in only about halfway down
without stirring. If adding whipped cream, add it here. Drizzle the top
with caramel and enjoy.

or

http://www.recipezaar.com/recipe/getrecipe.zsp?id=59458