Here we will go over the easiest, most simple ways on how to make a starbucks caramel macchiato bubble tea. All the ingredients will be provided, along with where to get them to easily make this drink. I will try to give the best ingredients so you can make it as authentic as possible, whether it is for you at home, or for a temporary or permanent addition to your boba shop.
A Starbucks bubble tea isn’t a bubble tea if it doesn’t include tapioca pearls, bursting boba, or some kind of topping that turns it into the signature boba drink that we know and love. Even though tea isn’t always used, an example will be given in the recipe for adding a proportionate amount of tea if you so desire. This is an all out diy project for starbucks drinks that’s easy to follow. This can be homemade, or made as a special for your boba shop.
How to Make A Simple Starbucks Bubble Tea Caramel Macchiato
The ingredients for making a boba tea version of a starbucks macchiato includes all of the following:
- Tapioca Pearls
- Starbucks Vanilla Syrup
- Starbucks Caramel Syrup
- Milk (Soy Milk, Whole Milk, 2% Milk)
- Espresso
- Ice
This will be made into a 16 ounce drink, but the cup will have to be bigger because of the tapioca pearls.
Here are the exact measurements for a 16 ounce drink:
- Tapioca Pearls – 2.5 Ounces (about 1/3 cup)
- Vanilla Syrup – 1 Ounces (2 Tablespoons)
- Caramel Syrup – 2 Ounces (4 Tablespoons)
- Milk – 10 Ounces (1 1/4 Cups)
- Expesso – 2 Ounces (4 Tablespoons)
1. Cook tapioca pearls before you start anything else.
Cooking the boba pearls will take the longest, so it is better to start with them before anything else. If you need help cooking the tapioca pearls, then refer to the guide to cooking boba pearls. There are the original tapioca pearls, which take longer to cook, but will have better quality, and the instant tapioca pearls that finish in about 10 minutes. I recommend either, but many use Wufuyuan’s instant pearls. For an in depth look into cooking boba pearls, check out the guide to making the perfect tapioca pearls.
2. Put tapioca pearls into the cup.
Start by placing the cooked boba into your cup. It will make things easier later if you include them first, instead splashing them into your drink later after it is made, causing spillage and a mess.
3. Put the vanilla syrup into the cup.
Now we will start building our caramel macchiato layer by layer, starting with 1 ounce of starbucks vanilla syrup.
4. Put the milk into the cup.
Starbucks uses 2% milk to make their drink, but you’re welcomed to use any type you like: whole milk, 2%, almond, or soy. Almond or soy are recommended for making a lactose intolerant starbucks caramel macchiato boba drink that can be enjoyed dairy free. Add 10 ounces, or 1 1/4 cups of milk.
5. Put the espresso into the cup.
The espresso will be the second to the last thing to add. Normally it is 2 shots of espresso (or 2 ounces). The instant espresso is recommended if you want to keep it simple and quick, but you can buy an espresso machine for your home if you really want to make more out of this. The instant espresso given can make 3 ounces of espresso from 1 teaspoon. Also, there is an espresso syrup with actual coffee in it that just needs to be added to your drink and you’re good to go.
6. Put caramel syrup into the cup.
Finish it by placing your starbucks caramel syrup on the top. Drizzle this across the top of the drink to give it some aesthetics. If you want more than 2 ounces, then use more.
This all can be mixed or stirred together, or you can enjoy it just how it is. It is up to you! Make sure you use a bubble tea straw!
