Caramel Apple Caffe Latte - Large Recipe

Pull espresso

Pull two shots of espresso (about 60 ml total) using freshly ground beans. If you do not have an espresso machine, substitute with 60 ml of very strong brewed coffee made with a 1:8 coffee-to-water ratio.

Brew additional coffee

Brew 120 ml of strong hot coffee (or use hot water to bring combined espresso/coffee volume if needed). Keep it hot and set aside.

Combine syrups & spices

In a small heatproof cup or jug, combine 30 ml apple syrup, 20 ml caramel sauce, 10 ml brown sugar/simple syrup, 2 ml vanilla extract and 1 tsp ground cinnamon. Stir vigorously until uniform. Warm gently (microwave 10–12 seconds or over a double boiler 20–30 seconds) so the caramel thins and the mixture blends easily with milk and coffee.

Heat and texture milk

Pour 300 ml whole milk into a steaming pitcher. Steam to 60–65°C (140–149°F) while aerating briefly at the start to create a small amount of microfoam. Aim for about 50 ml of milk foam total. If you don't have a steamer, heat milk on the stove to the same temp and froth with a handheld frother until you achieve about 50 ml foam.

Sweeten milk with syrup base

Add the warmed syrup mixture to the steamed milk in the pitcher and whisk gently to combine so the flavor is evenly distributed.

Preheat a large (about 20–24 oz / 600–700 ml) latte cup or glass by rinsing with hot water, then discard the water.

Pour the brewed 120 ml hot coffee into the preheated cup, then pour the two shots of espresso (or the strong 60 ml) into the coffee.

Slowly pour the flavored steamed milk into the coffee+espresso mixture, holding back most of the foam with a spoon. Once most of the milk is in, spoon the remaining 50 ml of milk foam onto the top to create a creamy cap.

Drizzle 10 ml caramel sauce in a spiral or crosshatch over the foam. Sprinkle 1/4 tsp ground cinnamon lightly over the top.

Garnish the rim with a dried apple slice or a fresh apple wedge on the cup. Serve immediately with a spoon or straw.