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Ingredients
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Espresso
Milk
Caramel
Finish
Method
Espresso
Pull espresso
Pull two shots (about 2 oz / 60 ml) of freshly brewed espresso into a warmed 12-oz cup. If you don’t have an espresso machine, brew 2 oz strong coffee using Moka pot or concentrated pour-over and use that as the espresso.
Caramel preparation
Place 2 tablespoons of caramel sauce in a small microwave-safe bowl or measuring cup. Warm for 10–15 seconds in the microwave or stir until loosened so it blends easily into hot liquid.
Pour the warmed caramel into the warmed cup with the espresso and stir 5–10 seconds until fully combined and syrupy.
Milk
Steam and froth milk
Heat 10 oz whole milk to 150–155°F (65–68°C). If you have a steam wand, steam until the milk has silky microfoam (about 20–30 seconds). If using a milk frother, heat then froth to produce about 1/2–3/4 inch of foam. If using stovetop, warm milk gently until steaming but not boiling, then froth with a handheld frother or whisk until foam forms.
Tap the milk pitcher on the counter and swirl to remove large bubbles and integrate foam.
Pour the steamed milk over the espresso+carmel mixture, holding back foam with a spoon, then spoon the remaining foam on top to fill the cup to 12 oz.
Finish
Top the latte with 1–2 tablespoons whipped cream if desired.
Drizzle 1 teaspoon of extra caramel sauce over the foam or whipped cream for garnish.
Serve immediately with a stir stick so the drinker can adjust sweetness. Enjoy hot.