Caramel Macchiato(Vegan Style)

• 2 tablespoons vanilla syrup (recipe follows)
• 1/2 cup fresh espresso (I use decaf)
• 1 cup unsweetened almond milk, steamed and frothy with foam (or non dairy milk of choice)
• 3 -4 tablespoons caramel sauce (I used the same jarred caramel sauce that is sold as an ice cream topping)
• For the Vanilla syrup
• 2 cups water
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract

1. To make the vanilla syrup, combine sugar and water in a sauce pan. Bring to boil over high heat and boil for 5 minutes. Let cool and add vanilla extract. Stir well and keep in a sealed container, refrigerated.
2. To make coffee, either use an espresso machine to make coffee and steam milk, or heat milk until hot, but not boiling on stove-top and transfer to a blender. Blend until frothy. For espresso, if you don't have a machine, just make double strength coffee.
3. The proper way to make a caramel macchiato is vanilla in the bottom, steamed milk, leaving 1/2 inch from the top, topped with foam, then your shot or shots of espresso, finally topped with a caramel cross hatch which is 7 lines one way 7 lines the other way and 2 full circles all the way around the outer cup.

vanilla syrup, fresh espresso, unsweetened almond milk, vanilla syrup, water, sugar, vanilla

Taken from www.food.com/recipe/caramel-macchiato-vegan-style-513280 (may not work)