Caramel Latte Recipe

Place granulated sugar and 2 tablespoons water in a medium stainless-steel saucepan over medium heat. Stir gently just to moisten sugar, then stop stirring. Allow sugar to dissolve and begin to caramelize; swirl the pan occasionally to promote even coloring. Watch carefully as color changes quickly from light amber to deep amber.

When sugar reaches a deep amber color (about 6–8 minutes), immediately remove pan from heat. Add butter (30 g) in pieces and whisk quickly until melted and combined. Be careful—mixture will bubble vigorously.

Slowly pour in heavy cream (60 ml) while whisking; mixture will bubble up. Continue whisking until smooth. Stir in a pinch of fine sea salt. Let caramel cool for 5 minutes. Transfer half of the caramel (about 2–3 tbsp) to a small jar for drizzling and reserve remaining for sweetening the latte.

Pull two shots (about 60 ml) of freshly brewed espresso using an espresso machine. If you don't have an espresso machine, brew 60 ml of very strong coffee (use finely ground coffee and a small amount of water) or dissolve instant espresso concentrate in 30 ml hot water. Keep espresso hot.

Pour 300 ml whole milk into a stainless-steel frothing pitcher. Add 1 teaspoon vanilla extract and 2 tablespoons (about 30–40 g) of the prepared caramel sauce reserved for sweetening. Stir to combine.

Steam the milk mixture with a steam wand until it reaches 60–65°C (140–150°F) and is silky with microfoam. If you don't have a steam wand, heat the milk gently on the stove to 60–65°C (do not boil) and then froth with a handheld frother or vigorously whisk to create foam.

Pour the hot espresso into a large latte cup (around 350–400 ml). Immediately pour the steamed caramel-sweetened milk over the espresso, holding back foam with a spoon and then finishing with foam on top. Stir gently to combine if needed.

Top with a tablespoon of whipped cream if using. Drizzle reserved caramel sauce over the top in a spiral or crosshatch pattern. Serve immediately.