Coffee & Caramel Recipe

Prepare caramel

Place 1 cup granulated sugar and 2 tablespoons water in a medium heavy-bottomed saucepan over medium heat. Swirl the pan gently (do not stir) until the sugar dissolves and begins to turn amber in color, 6–8 minutes. Watch closely to prevent burning.

When the sugar reaches a deep amber, remove the pan from heat and carefully add 2 tablespoons unsalted butter. Whisk immediately until melted and combined. The mixture will bubble vigorously.

Slowly drizzle in 60 ml heavy cream while whisking until smooth. If the caramel seizes, return to low heat and whisk until smooth. Stir in 1 teaspoon fine sea salt and 1 teaspoon vanilla extract. Let cool for 5–10 minutes; sauce will thicken as it cools. Transfer to a heatproof jar. Makes roughly 3/4–1 cup caramel sauce.

Brew 2 shots of espresso (about 60 ml). If you don't have an espresso machine, make 60 ml of very strong coffee using a Moka pot or Aeropress. Pour the espresso into a 10–12 oz serving glass or mug and add 60 ml hot water if you prefer an Americano-strength base rather than straight espresso.

Heat 1 cup whole milk until steaming (60–65°C / 140–150°F). Froth with a milk frother or whisk vigorously to create microfoam. If you prefer a cold version, use cold milk and shake or froth cold.

Stir 1–2 tablespoons of the prepared caramel sauce into the hot espresso until fully dissolved. Taste and add 1 teaspoon granulated sugar if you want it sweeter.

Pour the steamed milk over the caramel-sweetened espresso, holding back foam with a spoon and then spooning foam on top. Alternatively, for a layered look, pour milk slowly to let crema and caramel swirl.

Top with 2 tablespoons whipped cream if desired, and drizzle 2 tablespoons extra caramel sauce over the top. Finish with a light dusting of 1 teaspoon ground cinnamon or cocoa.

Serve immediately with a long spoon or stirrer so the drinker can adjust sweetness/creaminess to taste.