Caramelo Recipe
espresso, caramel, steamed milk + whipped cream
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Ingredients
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Espresso
Caramel Sauce
Milk & Topping
Method
Espresso
- 1
Pull espresso
Prepare your espresso machine and preheat cup. Use 14–18 g (about 0.05 cups) of freshly ground espresso beans to pull a double shot (about 60 ml). If using a steamless brewer, brew a very strong 60 ml espresso-style shot. Pour the espresso into a 10–12 oz serving cup and set aside.
Caramel Sauce
- 2
Make quick stovetop caramel
In a small, heavy-bottomed saucepan over medium heat combine 0.25 cups granulated sugar and 2 tbs water. Swirl the pan gently (do not stir) until the sugar dissolves and starts to simmer. Continue cooking, swirling occasionally, until the sugar turns a deep amber color (4–7 minutes). Watch closely to avoid burning.
- 3
Remove pan from heat and carefully add 1 tbsp unsalted butter, whisking until melted and combined. Slowly add 2 tbsp heavy cream while whisking (mixture will bubble vigorously). Return to very low heat for 15–30 seconds to combine. Stir in a pinch of fine sea salt. Allow the caramel to cool slightly (1–2 minutes) before use. Reserve about 1 tsp for drizzle on top.
- 4
If you prefer a simpler shortcut, you can use 1.5–2 tbsp of store-bought caramel sauce instead of making it from scratch; warm slightly before using.
Milk & Topping
- 5
Steam milk
Pour 8 oz whole milk into a stainless-steel steaming pitcher. Use your espresso machine steam wand to steam until milk reaches about 60–65°C (140–149°F) and has a velvety microfoam (20–30 seconds of steaming). If you don't have a steam wand, gently heat the milk on the stove to about 60–65°C and then froth with a handheld frother until smooth and foamy.
- 6
Sweeten milk with caramel
Spoon 1–1.5 tbsp of the warm caramel sauce into the bottom of the cup with the espresso. Swirl to dissolve the caramel into the espresso. Pour the steamed milk over the espresso and caramel, holding back foam with a spoon; then spoon the remaining microfoam on top.
- 7
Whipped cream (optional)
In a small bowl, whip 2 tbsp heavy whipping cream with 1 tsp sugar and 1 tsp vanilla extract until soft peaks form (about 30–60 seconds with a hand mixer or vigorous whisking). Dollop or pipe the whipped cream on top of the milk foam.
- 8
Finish: Drizzle the reserved 1 tsp of caramel sauce (or warmed store-bought sauce) over the whipped cream or foam. Serve immediately.