Use 2 pumps (20ml) of Solano’s Caramel syrup in a 12oz latte and 1 pump (10ml) in a flat white. Put the syrup in the cup first, add the espresso, then the steamed milk. For a caramel macchiato, build it in reverse, with the espresso poured on top.
Caramel syrup by drink
| Drink | Pumps (10ml) | Syrup | Note |
|---|---|---|---|
| Caramel latte, 12oz | 2 | 20ml | Syrup, espresso, then milk |
| Caramel flat white | 1 | 10ml | Less milk, so less syrup |
| Iced caramel latte, 16oz | 3 | 30ml | Cold dulls sweetness |
| Caramel macchiato, 12oz | 2 | 20ml | Most in the base, a thin drizzle on top |
| Salted caramel latte, 12oz | 2 | 20ml | Add a pinch of flaky salt on top |
How to make a caramel macchiato
- Pump 1 pump (10ml) of caramel syrup into a 12oz cup.
- Add about 250ml of steamed milk.
- Pour a double shot of espresso slowly over the top so it sits on the foam.
- Finish with a thin drizzle of caramel syrup.
Caramel, butterscotch or caramelised biscuit
Solano’s has three caramel style syrups, and they are all used the same way. Treat these as starting points and taste as you go.
| Flavour | Leans toward | Good in |
|---|---|---|
| Caramel | Classic, clean sweetness | Lattes, flat whites and iced coffee |
| Butterscotch | Buttery and a little richer | Lattes and hot chocolate |
| Caramelised Biscuit | A toasted biscuit note | Iced lattes and winter drinks |
Getting salted caramel right
Put the salt on top, not in the cup. A small pinch of flaky salt lifts the caramel without making the drink taste salty.