This recipe is sponsored by Sprouts Farmers Market, but all thoughts and opinions are my own.
This pumpkin caramel macchiato is inspired by a secret menu favorite! With an easy pumpkin spice syrup made in the microwave and a drizzle of caramel sauce, you can have a festival fall coffee shop macchiato anytime. Plant based, with options for any way of eating.
National Coffee Day is September 29th, and this plant-based pumpkin-flavored coffee with a drizzle of caramel on top is the perfect way to celebrate! Warm, sweet, and flavorful, it’s a delicious way to get your daily dose of caffeine.
I bought all of my ingredients for this vegan macchiato at Sprouts. I love shopping there because they always have the freshest, highest quality ingredients. Shopping for plant-based and speciality foods at Sprouts is always easy and convenient!
What Makes This Recipe So Good
Espresso – Packed full of caffeine, espresso helps wake you up, but the bitterness of a pure shot is made less intense when mixed with the other ingredients.
Vanilla Ripple – Ripple is a smooth and creamy plant-based milk and the vanilla flavor adds a rich, warm taste. Easy to find at Sprouts!
Caramel sauce – My easy vegan caramel sauce is so simple to make and has the same sweet flavor as regular caramel.
Pumpkin puree – A little bit of real pumpkin along with some pumpkin pie spice add the perfect fall flavor.
How To Make Pumpkin Caramel Macchiato
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Start by making the pumpkin spice syrup. Stir everything together in a microwave-safe bowl. Microwave for 30 seconds, stir, and then microwave another 30. The syrup should be smooth, but not thick. You can also heat everything in a small saucepan.
If you’re making caramel sauce, make that now! Check out the top tips for a vegan, plant-based version.
Froth and heat the milk. Pour half of the pumpkin syrup and a half a tablespoon of caramel sauce into the bottom of your mug, then fill your mug almost all the way up with milk.
Pour the espresso shot through the milk and milk foam and then drizzle the caramel sauce on top. I like to stir my macchiato before drinking so that everything is mixed together, or you can drink it as is!
Top Tips For Making
- I like to use a high-speed blender to froth the milk and warm it, then I use my handheld milk frother to finish. You can use a milk steamer or frother, or simply heat over low heat and whisk very vigorously until milk has doubled in volume with plenty of air bubbles.
- Don’t toss the leftover pumpkin puree! Save it in the fridge to make a pumpkin pie!
Easy Vegan Caramel
This plant-based caramel recipe is so easy! You’ll need:
- 1 tablespoon pure maple syrup
- 1 tablespoon full-fat coconut milk
- 1/2 tablespoon coconut oil
- pinch sea salt
- a couple drops vanilla extract
In a small mixing bowl, combine all the ingredients and stir to combine.
More Delicious Drink Recipes
Hey – you’ve made it this far, and now we’re best friends! If you make this recipe, I’d love for you to give it a star rating ★ below. Make sure you follow me on Instagram, Pinterest, and Facebook, too!
Pumpkin Caramel Macchiato
Ingredients
Macchiato
- 4 shots espresso, we used Super Espresso
- 2 cups vanilla Ripple or any milk you prefer
- 1 tablespoon caramel sauce see Notes section below for an easy plant-based and paleo recipe made in the microwave
Pumpkin syrup
- 1 tablespoon pumpkin puree or 1 more tablespoon to taste (See Notes)
- 1 tablespoon water not needed if using maple syrup to sweeten
- 1-2 tablespoons sugar or maple syrup to taste (See Notes)
- 1 teaspoon Sprouts organic vanilla extract
- 1/2 teaspoon Simply Organic pumpkin pie spice plus more for serving
Instructions
- Make the pumpkin spice syrup: Combine pumpkin spice ingredients and stir until smooth. Microwave 30 seconds, then stir, then microwave for another 30 seconds. Syrup should be dissolved and smooth but not thick. Alternately, heat everything in a small saucepan, whisking regularly until heated through and sugar is dissolved. If making caramel sauce, make now. (See Notes.)
- Froth and heat the milk. (See Notes.) Pour half the pumpkin syrup and 1/2 tablespoon caramel sauce into the bottom of your mug.
- Fill your mug almost full with milk.
- Pour espresso shot through milk and milk foam.
- Drizzle caramel sauce on top.
Notes
- Frothing: I recommend using a high-speed blender to froth the milk and warm it, then I use my handheld milk frother to finish. You can use a milk steamer or frother, or simply heat over low heat and whisk very vigorously until milk has doubled in volume with plenty of air bubbles.
- Pumpkin puree: Save leftover pumpkin puree in the fridge to make a pumpkin pie or more coffee later.
- Plant-based vegan caramel recipe:
Ingredients:
1 tablespoon pure maple syrup
1 tablespoon full-fat coconut milk
1/2 tablespoon coconut oil
pinch sea salt
a couple drops vanilla extract
In a small mixing bowl, combine all the ingredients and stir to combine.
Nutrition
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10 years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of two who lives in Memphis, TN.
Leave a Reply