Brown Butter Caramel Latte Recipe

Brown the butter

In a medium saucepan over medium heat, melt the unsalted butter. Continue cooking, swirling the pan occasionally, until the butter foams, then clarifies and turns a nutty brown color and gives off a toasted aroma, about 4–6 minutes. Watch closely to avoid burning. Once browned, immediately remove from heat and transfer to a heatproof bowl to stop cooking, reserving any brown bits; let cool slightly.

Make the caramel

Return the same saucepan to medium heat. Add the granulated sugar and water, stirring just to combine. Without stirring further, let the sugar mixture come to a simmer and then boil until it turns a deep amber color, 6–9 minutes. Tilt the pan gently if needed for even coloring; avoid stirring which can cause crystallization.

Finish the sauce

Remove the caramel pan from heat. Carefully and slowly whisk in the warm heavy cream (caramel will bubble vigorously). Once combined and smooth, whisk in the reserved browned butter (including brown bits) and the vanilla extract until fully incorporated. Stir in fine sea salt. If sauce is too thick, thin with 1–2 tablespoons warm milk or cream. Let cool to warm (not hot) before using. Reserve 1 teaspoon of sauce for a drizzle.

Storage

Transfer leftover caramel to a jar and cool completely, then refrigerate up to 2 weeks. Warm gently before reuse.

Prepare espresso

Pull two single shots of espresso (about 60 ml total) into a pre-warmed 12–14 oz latte cup. If you don't have espresso, brew a concentrated 60 ml strong coffee.

Sweeten with caramel

Stir 2 tablespoons of the warm brown butter caramel sauce into the hot espresso until fully dissolved and integrated.

Steam milk

Steam 10 oz whole milk to 60–65°C (140–150°F) with microfoam. If steaming by hand, heat milk on stove until small bubbles form at edge and froth with a whisk or milk frother until silky; aim for a velvety texture with some microfoam for latte art.

Combine and serve

Pour the steamed milk over the espresso-caramel mixture, using a spoon to hold back foam and then spooning a thin layer on top or creating latte art. Drizzle the reserved 1 teaspoon browned butter caramel over the foam and finish with a light dusting (about 1/4 tsp) of ground cinnamon or a pinch of flaked sea salt, to taste.

Optional adjustments

For a stronger caramel flavor, add an extra 1 tsp sauce. For less sweetness, use 1 tbsp sauce. For dairy-free version, substitute oat or almond milk and use coconut cream instead of heavy cream when making the caramel; note texture will vary.