People come to my page, they're probably usually looking for var'aq. But every once in a while someone wants to know how to make a Starbucks Caramel Macchiato. That's understandable -- it's a very tasty drink, very addictive, and in very high demand year-round.
I don't know much of the history of the drink, except that the iced version was brought out in 1999 or 2000 when a wave of requests for an iced version of the drink required Starbucks R&D to standardize on the rather dramatic black-and-tan presentation of the official Iced Caramel Macchiato. Whipped cream was not standard at the time; I can't say if that's still the case as I haven't worked for Starbucks for over a year and a half now, but either way it's a stunning drink.
Made properly, you really should use a glass mug or pint glass for the color gradient effect. Starbucks doesn't do that with the hot drinks, though the to go cups are see-through. And now, the recipe everyone really wants to see when they come here...
The average coffee mug is probably equivalent to a Tall (12-oz/355 mL). I am not following precise Starbucks standards, though if you must know it's properly one shot of espresso, about .75 oz syrup (.25 oz per 4 oz liquid capacity).
In a regular-sized coffee mug, add vanilla syrup and steamed milk. Top with milk foam and add freshly brewed espresso through the foam. Drizzle with caramel sauce.
Same ingredients, plus some small ice cubes and (optional) whipped cream
In a pint glass or iced tea glass (we're assuming 16 oz), add vanilla syrup and fill about 3/5 of the way with cold milk. Add ice almost to the top and pour espresso (2 shots would be typical) over the top. If you've done it right, the espresso will mix in only about halfway down without stirring. If adding whipped cream, add it here. Drizzle the top with caramel and enjoy.
Now are you all happy?