Hot Caramel Latte Recipe

Pull espresso

Brew 2 oz of fresh espresso using an espresso machine. If you don't have an espresso machine, make 2 oz (60 ml) of very strong brewed coffee or use 2 shots of stovetop Moka pot espresso. Pour the hot espresso into a pre-warmed 12 oz cup.

Steam and texture milk

Pour 10 oz whole milk into a steaming pitcher. Steam the milk to 150–155°F (65–68°C) while creating microfoam: start with a slightly open steam tip to introduce some air for the first 3–5 seconds, then submerge the tip to heat and texture until velvety. If you don't have a steam wand, heat the milk on the stove until hot (about 150°F) and froth vigorously with a hand frother or whisk until foamy.

In the pre-warmed cup with espresso, add 1.5 tablespoons caramel sauce, 0.25 tsp granulated sugar, and 0.25 tsp vanilla extract. Stir thoroughly to dissolve the caramel and sugar into the hot espresso, creating a smooth caramel-espresso concentrate. Taste and adjust sweetness by adding up to 0.5 more tablespoon of caramel if desired.

Pour the steamed milk over the caramel-espresso mixture: hold back the foam with a spoon, pour the hot milk in to combine, then spoon or pour the microfoam on top for a silky layer.

Top the latte with 2 tablespoons whipped cream if using. Drizzle the remaining 0.5 tablespoon caramel sauce over the whipped cream or directly over the foam in a spiral or zig-zag pattern.

Finish with a pinch of sea salt if you want a salted caramel profile. Serve immediately while hot.