Starbucks Recipes : Caramel Macchiato & Chai Tea Latte


6 ounces coffee (brewed)

6 ounces milk (steamed)

1-2 teaspoons sugar (to taste) or1-2 teaspoons Splenda sugar substitute (to taste)

3 teaspoons caramel syrup

1/2 teaspoon artificial vanilla flavoring whipped cream

caramel syrup, drizzled


First, make a strong coffee by brewing a ratio of 3 heaping tablespoons of coffee to 6 cups water. Add vanilla to the coffee grinds before making the coffee

— that way, it will infuse while brewing.

Once the coffee is done brewing, place milk in a large cup and microwave until hot. In a tall glass, combine the coffee, milk, and caramel syrup and stir well. Add sugar in small increments until desired sweetness is achieved, but don’t forget that the caramel will sweeten this beverage, too. Top with whipped cream and drizzle caramel. Enjoy!

Chai Tea Latte


For the syrup:

1 box Tazo Chai Tea bags

4 cups filtered water

1 cup sugar

For each latte:

1 cup milk of choicehigh-speed blender

ground cinnamon (optional)


Bring the 4 cups of water just up to a boil, then remove from heat source and steep teabags in water for 10 minutes.

Remove the teabags, carefully letting them drain completely, and then pour in the sugar. Bring the mixture up to a simmer over medium-high heat and then reduce to medium.

Allow the mixture to simmer until it reduces by half, about 15 to 20 minutes, stirring every 2 to 3 minutes or so. Remove from the heat, pour into an airtight container, and let it cool in the container without the lid until it’s at room temperature.

Store in the fridge for up to 10 days.To make a latte, pour 6 tablespoons of the syrup into the mug you want to use for your latte (bigger is better!). Side note: You can microwave the syrup for a few seconds to take the chill off.

Meanwhile, heat the cup of milk in a saucepan just until small bubbles begin to form around the edges. Pour carefully into blender and very carefully pulse slightly to start to aerate the milk. Blend on low for about 30 seconds, then let it sit for 30 to 45 seconds to let the milk and foam separate. Pour the hot milk into the mug with the syrup, and top with foam and ground cinnamon if desired.


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