Apple Caramel Caffe Latte Recipe
Sweet apple and buttery caramel blend with espresso and milk for a smooth, cozy fall latte.
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Ingredients
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Apple-Caramel Syrup
Latte
Garnish
Method
Apple-Caramel Syrup
- 1
Prepare apples
Peel and finely grate one apple. Set aside the grated apple and any juice released.
- 2
Melt butter and sugars
In a small saucepan over medium heat, melt 2 tablespoons unsalted butter. Add 1 cup light brown sugar and 2 tablespoons granulated sugar. Stir continuously until the mixture is dissolved and begins to simmer, about 2–3 minutes.
- 3
Add apple and liquids
Stir in the grated apple, 1 cup apple cider, and 2 tablespoons apple juice (or concentrate). Bring the mixture to a gentle simmer, reduce heat to low, and continue to cook, stirring occasionally, for 8–10 minutes until slightly thickened and the apple pieces are softened.
- 4
Finish syrup
Remove from heat and stir in 1 teaspoon vanilla extract and a pinch of fine sea salt. If you prefer a smoother syrup, let it cool slightly and strain through a fine mesh sieve or cheesecloth, pressing on solids to extract flavor. You should yield roughly 1 to 1 1/4 cups of apple-caramel syrup. Reserve 1 tablespoon of syrup for the latte and an extra teaspoon for garnish.
Latte
- 5
Brew espresso
Brew two shots (about 2 ounces) of espresso. If you don't have an espresso machine, brew 2 ounces of very strong coffee using an Aeropress or small French press.
- 6
Sweeten espresso
Place the hot espresso in a pre-warmed 12 oz cup. Stir in 1 tablespoon of the prepared apple-caramel syrup and 1 tablespoon of caramel sauce until fully dissolved.
- 7
- 8
Combine and season
Pour the steamed milk over the sweetened espresso, holding back the foam with a spoon, then spoon foam on top. Sprinkle 1 teaspoon ground cinnamon and a pinch of ground nutmeg over the foam and gently stir one turn to distribute the apple-caramel notes.
Garnish & Serve
- 9
Top the latte with 2 tablespoons whipped cream if desired. Drizzle reserved caramel (or 1 teaspoon caramel sauce) over the top and place a thin apple slice or fan on the rim or floating atop foam. Finish with an extra pinch of cinnamon.
- 10
Serve immediately while hot. Store remaining apple-caramel syrup refrigerated in a sealed jar for up to 10 days; reheat gently before using.