Caramel Chocolate Latte Recipe

Make espresso or strong coffee

Brew 1 cup of strong coffee or pull two ristretto/espresso shots (about 1 cup total when combined with a small splash of hot water if needed). Keep it hot and set aside.

Mix chocolate

In a small heatproof cup, combine 1 tsp unsweetened cocoa powder and 1 tsp granulated sugar with 1-2 tablespoons of the hot coffee. Whisk until a smooth chocolate paste forms with no lumps.

Stir the chocolate paste into the remaining hot coffee so the chocolate is fully incorporated. Taste and adjust sweetness if desired.

Heat and froth milk

Pour 1 cup whole milk into a small saucepan. Warm over medium-low heat until steaming (do not boil), about 3–4 minutes. If you have a milk frother, froth until you have a thin layer of microfoam (about 30–45 seconds). If not, vigorously whisk or shake the heated milk in a sealed jar to create foam.

Combine caramel

Stir 2 tbsp caramel sauce and 1/4 tsp vanilla extract and a pinch of salt into the hot milk until fully dissolved and smooth. Reserve about 2 tbsp of foam (or set aside 2 tbsp milk foam) for topping.

Pour the caramel-flavored milk into the cup with the chocolate coffee base, holding back the foam with a spoon. Stir gently to combine the flavors uniformly.

Spoon the reserved milk foam (about 2 tbsp) over the latte surface to create a layered look.

Drizzle 1 tbsp chocolate syrup in a spiral or zigzag pattern across the top, then drizzle 1 tsp additional caramel sauce over the foam. If using, finish with 2 tbsp whipped cream and a pinch of sea salt flakes for a salted caramel finish.

Serve immediately while hot. Provide a spoon for stirring if the guest prefers the caramel and chocolate to be mixed more thoroughly.