Caramel Latte Recipe

Make a quick caramel syrup by placing the granulated sugar and 1 tsp water in a small saucepan over medium heat. Swirl pan lightly (do not stir) until the sugar melts and turns an amber color, about 4–6 minutes.

Immediately remove from heat and carefully add 1 tsp hot water to loosen; stir until smooth. Let sit to cool slightly. Reserve 1 tsp for garnish and use the remainder to sweeten the latte.

Pull 2 shots (about 60 ml) of espresso into a preheated cup or carafe.

Steam or heat whole milk to 60–65°C (140–149°F) and texture to produce microfoam. If you don't have a steamer, heat milk gently on the stove and froth with a handheld frother until velvety.

Stir 1–2 teaspoons of the cooled caramel syrup into the espresso to taste.

Pour the steamed milk over the sweetened espresso, holding back foam with a spoon, then spoon a thin layer of milk foam on top to create a base for the cheese foam.

Prepare cheese base

In a small bowl, beat the softened cream cheese until smooth and lump-free using a fork or small whisk.

Add powdered sugar, pinch of salt, heavy cream, and tablespoon of milk to the cream cheese.

Whisk or use a small electric frother to whip the mixture until light, airy, and pourable but thick enough to sit on the latte (about 30–60 seconds). The consistency should be similar to slightly thick whipped cream.

Taste and adjust: add a drop more milk if too thick, or a touch more powdered sugar if you want sweeter foam.

Spoon or pipe the cheese foam on top of the latte, covering the milk foam layer evenly.

Drizzle the reserved caramel sauce (or 1 tsp of the cooled caramel syrup) over the cheese foam in a decorative pattern.

Optionally sprinkle a tiny pinch of fine sea salt over the caramel for a salted caramel finish.

Serve immediately with a small spoon so the drinker can scoop the cheese foam with each sip.