Seafoam Caramel Latte Recipe

Pull espresso

Brew two shots (about 2 oz) of freshly ground espresso and pour them into a preheated 10–12 oz cup.

Stir in the caramel syrup and vanilla syrup into the hot espresso until fully dissolved. If using sea salt for a briny seafoam note, stir in the 1 tsp now so it dissolves evenly.

Select milk for foam

Decide which milk to use: whole milk for a creamy texture, nonfat for more voluminous foam (S/F alternative), and optionally add 1/2 fl oz heavy cream to whole milk for a richer mouthfeel.

Prepare milk

Measure 8 fl oz of your chosen milk into a steaming pitcher. Add 1 tsp granulated sugar if you want a slightly more stable foam and whisk it briefly to dissolve.

Steam milk (preferred)

Using a steam wand: purge the wand, then submerge tip just below the surface and introduce air for 3–4 seconds to create microfoam. Lower the wand slightly to heat milk to 140–150°F (60–65°C) and create glossy, silky milk with a small layer of foam on top. Finish with a short rolling motion to integrate foam and liquid milk.

Alternative - Hand frother

If you don't have a steam wand, heat the milk to about 140°F (60°C) on the stovetop (do not boil). Use a handheld frother or an electric whisk and froth vigorously until you achieve dense, fine foam. For a seafoam effect, froth 1/2 fl oz heavy cream with the milk for a few extra seconds to thicken the top layer.

Create seafoam

To emphasize a slightly briny 'seafoam' character, skim off the topmost, thickest foam into a small cup and whisk briefly to increase its volume. Optionally sprinkle a small pinch of sea salt into this foam and whisk gently to incorporate. This produces a light, airy foam with a subtle saline note.

Pour the steamed milk into the espresso and syrup mixture, holding back the thick foam with a spoon. Gently pour in the milk to fill the cup to about 1/2 inch from the rim.

Spoon the prepared seafoam on top of the latte to form a light, airy cap. The foam should sit visibly above the milk layer, resembling seafoam.

Drizzle 1 tsp caramel over the foam in a spiral or wave pattern. Finish with a light pinch of flaky sea salt on top to enhance the sea-inspired flavor.

Serve immediately with a spoon for scooping the foam and enjoy warm.