Caramel Latte

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A caramel latte recipe with a quick homemade caramel sauce, 2 shots of espresso and steamed milk. Buttery, rich and ready in about 15 minutes.

Course Drinks

Cuisine American

Keyword caramel latte, caramel latte recipe, caramel sauce latte, homemade caramel latte, iced caramel latte

Prep Time 5

Cook Time 10

Total Time 15

Servings mugs

Calories 326kcal

Author Zoe Tanaka

Cost $2

Equipment

1 Heavy-bottomed saucepan
1 Whisk
1 Espresso machine, moka pot or AeroPress
1 Two mugs

Ingredients

For the Caramel Sauce

1/2 cup granulated sugar 100 g
2 tbsp water
1/4 cup heavy cream warmed
1 tbsp unsalted butter
1 pinch flaky sea salt

For the Lattes

4 shots espresso or 1 cup strong coffee
16 oz whole milk or oat milk
2 tbsp caramel sauce for the cups
2 tbsp caramel sauce for drizzling

Instructions

Make the Caramel

Add the sugar and water to a heavy saucepan over medium heat. Do not stir, only swirl the pan.
Cook 5 to 7 minutes, until the sugar turns a light amber color.
Remove from the heat and carefully whisk in the warm cream, butter and salt.
Let the sauce cool for 10 minutes to thicken slightly.

Build the Lattes

Stir 1 tablespoon of caramel sauce into the bottom of each mug.
Brew the espresso over the sauce and stir until blended.
Warm the milk to about 150 degrees F and whisk until foamy.
Pour the milk into the mugs, holding back the foam.
Spoon the foam on top and drizzle each latte with 1 tablespoon of caramel sauce.

Notes

Do not stir the sugar while melting. Warm the cream before adding. Leftover sauce keeps 2 weeks in the fridge. For an iced latte, pour sauce over ice, then cold milk and espresso.

Nutrition