Cloud Macchiato Starbucks Copycat: Craving that airy, dreamy Cloud Macchiato from Starbucks but don’t want to break the bank or leave the house? I’ve got you covered! This recipe delivers all the fluffy, cloud-like goodness of the original, right in your own kitchen.

The Cloud Macchiato, while a relatively recent addition to the Starbucks menu, draws inspiration from the Italian macchiato tradition. “Macchiato” simply means “marked” or “stained,” referring to the espresso being marked with a dollop of milk foam. Starbucks took this concept to new heights, creating a drink with a meringue-like foam made with egg whites, adding a unique textural element that quickly captured the hearts (and taste buds) of coffee lovers everywhere.

What makes the Cloud Macchiato so irresistible? It’s the delightful contrast between the rich espresso and the sweet, airy cloud foam. The texture is truly unique light and fluffy, almost like eating a sweet cloud. Plus, it’s undeniably Instagrammable! But let’s be honest, those daily Starbucks runs can add up. That’s why I’m so excited to share this Cloud Macchiato Starbucks Copycat recipe with you. It’s easy to make, uses simple ingredients, and tastes just like the real deal. Get ready to impress your friends (and yourself) with this delicious and budget-friendly treat!

Ingredients:

For the Vanilla Sweet Cream:

1 cup heavy cream
2 tablespoons milk (2% or whole milk recommended)
2 tablespoons vanilla syrup (or 1 tablespoon vanilla extract and 1 tablespoon simple syrup)

For the Caramel Drizzle:

1/2 cup granulated sugar
2 tablespoons water
1/4 cup heavy cream
2 tablespoons butter, unsalted
1/4 teaspoon salt

For the Espresso:

2 shots of espresso (about 2 ounces) – freshly brewed is best!

For the Cloud Powder (Meringue):

3 large egg whites, at room temperature
1/4 teaspoon cream of tartar
1/2 cup granulated sugar
1/4 teaspoon vanilla extract

Preparing the Vanilla Sweet Cream

Okay, let’s start with the vanilla sweet cream. This is what gives the macchiato that luscious, creamy texture. It’s super easy to make, and you can adjust the sweetness to your liking.

Combine Ingredients: In a medium-sized bowl, whisk together the heavy cream, milk, and vanilla syrup (or vanilla extract and simple syrup).
Whisk Until Slightly Thickened: Continue whisking until the mixture is slightly thickened but still pourable. You don’t want it to be whipped cream consistency, just a little thicker than regular cream. This usually takes about 1-2 minutes of vigorous whisking. You can also use an electric mixer on low speed for a quicker result, but be careful not to overwhip.
Chill: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This allows the flavors to meld together and the cream to thicken further. You can even make this a day ahead!

Making the Caramel Drizzle

Now, for the star of the show the caramel drizzle! Don’t be intimidated; it’s easier than you think. Just follow the steps carefully, and you’ll have a rich, golden caramel sauce in no time.

Combine Sugar and Water: In a medium-sized saucepan, combine the granulated sugar and water.
Cook Over Medium Heat: Place the saucepan over medium heat and cook, without stirring, until the sugar dissolves and the mixture turns a deep amber color. This will take about 5-8 minutes. Important: Do not stir the mixture while it’s cooking, as this can cause the sugar to crystallize. You can gently swirl the pan if needed to ensure even heating.
Remove from Heat: Once the caramel reaches a deep amber color, immediately remove the saucepan from the heat.
Add Heavy Cream: Carefully pour in the heavy cream. Be cautious, as the mixture will bubble up vigorously.
Add Butter and Salt: Add the butter and salt to the saucepan.
Stir Until Smooth: Return the saucepan to low heat and stir constantly until the caramel is smooth and all the ingredients are fully incorporated. This usually takes about 1-2 minutes.
Cool: Remove the saucepan from the heat and let the caramel cool slightly. It will thicken as it cools.
Transfer to Squeeze Bottle (Optional): Once the caramel is cool enough to handle, transfer it to a squeeze bottle for easy drizzling. If you don’t have a squeeze bottle, you can use a spoon.

Preparing the Cloud Powder (Meringue)

This is where the magic happens! The cloud powder, or meringue, is what gives this macchiato its signature “cloud” texture. It might seem a bit tricky, but with a few tips and tricks, you’ll be whipping up clouds in no time!

Prepare Egg Whites: Ensure your egg whites are at room temperature. This helps them whip up to a greater volume. Separate the egg whites carefully, making sure there are no traces of yolk in the whites. Even a tiny bit of yolk can prevent the whites from whipping properly.
Whisk Egg Whites and Cream of Tartar: In a clean, grease-free bowl (stainless steel or glass is best), combine the egg whites and cream of tartar. The cream of tartar helps stabilize the egg whites and prevents them from collapsing.
Beat Until Soft Peaks Form: Using an electric mixer (handheld or stand mixer), beat the egg whites on medium speed until soft peaks form. Soft peaks are when the whites hold their shape but the tips curl over slightly.
Gradually Add Sugar: Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites on medium-high speed. Make sure each addition of sugar is fully incorporated before adding the next.
Beat Until Stiff, Glossy Peaks Form: Continue beating the egg whites until stiff, glossy peaks form. Stiff peaks are when the whites hold their shape firmly and the tips stand straight up. The meringue should be smooth and glossy.
Add Vanilla Extract: Beat in the vanilla extract until just combined.
Dry the Meringue (Oven Method): Preheat your oven to the lowest possible temperature (ideally around 170-200°F or 75-95°C). Line a baking sheet with parchment paper. Spread the meringue evenly on the parchment paper in a thin layer. Bake for 1-2 hours, or until the meringue is completely dry and crisp. The drying time will depend on your oven temperature and the thickness of the meringue. Keep a close eye on it to prevent burning.
Dry the Meringue (Dehydrator Method): If you have a food dehydrator, spread the meringue evenly on dehydrator trays lined with parchment paper or silicone mats. Dehydrate at 135°F (57°C) for 4-6 hours, or until the meringue is completely dry and crisp.
Cool and Break into Pieces: Once the meringue is dry, remove it from the oven or dehydrator and let it cool completely. Once cooled, break the meringue into small, irregular pieces. This is your “cloud powder”!
Pulse in a Food Processor (Optional): For a finer cloud powder, you can pulse the meringue pieces in a food processor until they reach your desired consistency. Be careful not to over-process, as this can turn the meringue into a powder that’s too fine.

Assembling the Cloud Macchiato

Alright, we’ve got all the components ready! Now it’s time to put it all together and create our delicious Cloud Macchiato. This is the fun part!

Prepare Your Glass: Choose a tall glass or mug.
Add Vanilla Sweet Cream: Pour the chilled vanilla sweet cream into the bottom of the glass, filling it about halfway.
Add Espresso: Gently pour the freshly brewed espresso over the vanilla sweet cream. Try to pour it slowly so it layers nicely.
Top with Cloud Powder: Generously sprinkle the meringue “cloud powder” over the top of the espresso. The amount you use is up to you go for a light dusting or a generous cloud, depending on your preference.
Drizzle with Caramel: Drizzle the caramel sauce over the cloud powder. Get creative with your drizzle!
Serve Immediately: Serve your Cloud Macchiato immediately and enjoy! The cloud powder will start to dissolve if left sitting for too long, so it’s best to drink it right away.

Tips and Variations:

Sugar-Free Option: Use sugar-free vanilla syrup and a sugar substitute for the caramel sauce to make a sugar-free version.
Different Flavors: Experiment with different flavored syrups, such as hazelnut or cinnamon, in the vanilla sweet cream.
Iced Cloud Macchiato: For an iced version, add ice to the glass before adding the vanilla sweet cream.
Vegan Cloud Macchiato: Use plant-based heavy cream and milk for the vanilla sweet cream. For the meringue, you can use aquafaba (the liquid from canned chickpeas) instead of egg whites. There are many recipes online for aquafaba meringue.
Espresso Substitute: If you don’t have an espresso machine, you can use strongly brewed coffee as a substitute.

Enjoy your homemade Cloud Macchiato!

Conclusion:

This Cloud Macchiato Starbucks Copycat recipe isn’t just another coffee drink; it’s an experience. The airy, cloud-like topping combined with the rich espresso and sweet caramel drizzle creates a symphony of textures and flavors that will tantalize your taste buds. Seriously, you’ll be wondering why you ever waited in those long Starbucks lines! It’s quick, it’s easy, and it’s a fraction of the cost of the original. What’s not to love? But beyond the cost savings and convenience, this recipe offers a delightful indulgence that you can customize to your heart’s content. Feeling adventurous? Try adding a dash of cinnamon or nutmeg to the cloud topping for a warm, spiced twist. Or, if you’re a chocolate lover like me, a sprinkle of cocoa powder or a drizzle of chocolate syrup would be absolutely divine. For a non-dairy version, simply substitute the milk and heavy cream with your favorite plant-based alternatives, like almond milk or oat milk. The possibilities are truly endless! And speaking of serving suggestions, this Cloud Macchiato is perfect for any occasion. Enjoy it as a morning pick-me-up, an afternoon treat, or even a decadent dessert after dinner. Pair it with a flaky croissant, a warm muffin, or a slice of your favorite cake for an extra special experience. You can even get creative with the presentation! Serve it in a tall glass to showcase the beautiful layers, or garnish it with a sprinkle of coffee beans or a dusting of edible glitter for a touch of elegance. I truly believe that this recipe is a must-try for any coffee enthusiast. It’s a fun and easy way to recreate a Starbucks favorite in the comfort of your own home, and it’s guaranteed to impress your friends and family. Plus, mastering this Cloud Macchiato recipe opens the door to endless variations and customizations, allowing you to create your own signature coffee drink. So, what are you waiting for? Gather your ingredients, dust off your blender, and get ready to experience the magic of the Cloud Macchiato. I promise you won’t be disappointed. And once you’ve tried it, I’d love to hear about your experience! Share your photos and comments on social media using [Your Hashtag Here] and let me know what variations you came up with. Did you add a special spice? Did you try a different type of milk? I’m always looking for new and exciting ways to elevate this already amazing recipe. Don’t be afraid to experiment and make it your own. After all, the best recipes are the ones that are tailored to your individual tastes and preferences. So go ahead, unleash your inner barista and create the perfect Cloud Macchiato for you. Happy brewing! I am confident that you will enjoy this recipe as much as I do. I can’t wait to see what you create!