Description
Homemade Caramel Brulee Latte with rich caramel sauce, crispy brulee topping, and frothed milk for a coffee shop experience at home.
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter, softened
- 1/2 teaspoon sea salt
- 2 tablespoons granulated sugar
- 1 cup milk (dairy or non-dairy), plus extra for frothing
- 2 shots espresso (or 1/2 cup strong brewed coffee)
- 1–2 tablespoons caramel sauce (from above)
- Whipped cream (optional)
Instructions
- Combine Sugar and Water: In a medium saucepan, combine the granulated sugar and water. Stir gently to moisten the sugar.
- Cook Over Medium Heat: Place the saucepan over medium heat. Do not stir the mixture after this point. Let the mixture cook undisturbed.
- Watch for Color Change: As the sugar cooks, it will start to bubble and eventually turn a light amber color. Keep a close eye on it! The color will deepen quickly, so you want to catch it at a nice amber shade. This usually takes about 8-10 minutes.
- Remove from Heat: Once the caramel reaches a deep amber color (but not too dark, or it will taste burnt!), immediately remove the saucepan from the heat.
- Add Warm Cream: Carefully pour in the warmed heavy cream. Be prepared for it to bubble vigorously! This is normal. Stir gently to combine the cream and caramel.
- Add Butter and Salt: Add the softened butter and sea salt. Stir until the butter is melted and everything is smooth and well combined.
- Cool and Store: Let the caramel sauce cool slightly before transferring it to an airtight container. The sauce will thicken as it cools. You can store it in the refrigerator for up to two weeks. If it gets too thick in the fridge, just warm it up slightly before using.
- Prepare Your Surface: You’ll need a heat-safe surface to brulee the sugar. I like to use a small, shallow ramekin or a heat-resistant plate.
- Sprinkle Sugar: Sprinkle the 2 tablespoons of granulated sugar evenly over the surface of the caramel sauce in your prepared ramekin or plate. You want a thin, even layer.
- Brulee the Sugar: Now, for the fun part! Use a kitchen torch to melt and caramelize the sugar. Hold the torch a few inches away from the sugar and move it in a circular motion. Be careful not to burn the sugar; you want it to turn a golden brown color. If you don’t have a kitchen torch, you can try broiling it in the oven for a very short time, but watch it very closely to prevent burning.
- Let it Harden: Let the brulee topping cool and harden completely. This will take a few minutes. Once it’s hard, you can gently break it into smaller pieces to use as a topping for your latte.
- Prepare Your Espresso: Brew two shots of espresso. If you don’t have an espresso machine, you can use 1/2 cup of strong brewed coffee.
- Warm and Froth the Milk: Warm the milk in a saucepan or microwave. Then, froth the milk using a milk frother, immersion blender, or by shaking it vigorously in a jar. You want a nice, thick layer of foam.
- Add Caramel Sauce to Mug: Pour 1-2 tablespoons of the caramel sauce into your mug. Adjust the amount to your liking, depending on how sweet you want your latte.
- Pour in Espresso: Pour the espresso (or strong coffee) over the caramel sauce in the mug.
- Add Milk: Gently pour the warmed milk into the mug, leaving some room for the foam.
- Top with Foam: Spoon the frothed milk on top of the latte.
- Add Brulee Topping: Sprinkle the broken pieces of brulee topping over the frothed milk.
- Optional: Add Whipped Cream: If you’re feeling extra indulgent, add a dollop of whipped cream on top of the brulee topping.
- Enjoy! Serve immediately and enjoy your homemade Caramel Brulee Latte!
Notes
- Spice it Up: Add a pinch of cinnamon or nutmeg to the caramel sauce for a warm, spicy flavor.
- Make it Vegan: Use non-dairy milk (like almond, soy, or oat milk) and vegan butter in the caramel sauce.
- Add Vanilla: Stir a teaspoon of vanilla extract into the caramel sauce for a richer flavor.
- Iced Caramel Brulee Latte: For a refreshing iced version, pour the espresso and caramel sauce over ice, then add cold milk and top with frothed milk and brulee topping.
- Caramel Brulee Cold Brew: Substitute the espresso with cold brew coffee for a less acidic and smoother coffee experience.
- Experiment with Sugars: While granulated sugar is the standard, you can experiment with brown sugar for a deeper, molasses-like flavor in your caramel sauce. Just be mindful that it might affect the color and texture slightly.
- Salted Caramel Brulee Latte: If you love the combination of sweet and salty, increase the amount of sea salt in the caramel sauce to 1/4 teaspoon.
- DIY Brulee Without a Torch: If you don’t have a kitchen torch, you can try using your oven’s broiler. Place the ramekin with the sugar-coated caramel sauce under the broiler for a very short time (1-2 minutes), watching it very closely to prevent burning. The sugar should melt and caramelize quickly.
- Crystallized Sugar: If your sugar crystallizes during cooking, it’s usually because you stirred it after it started to melt. Unfortunately, there’s not much you can do to fix it at this point. It’s best to start over and avoid stirring the mixture.
- Burnt Caramel: If your caramel tastes burnt, you’ve cooked it for too long or at too high of a heat. Start over and be more careful to watch the color of the caramel.
- Lumpy Caramel: If your caramel sauce is lumpy after adding the cream, it’s likely because the cream was too cold. Make sure to warm the cream before adding it to the caramel. You can also try using an immersion blender to smooth out the lumps.
- Thin Caramel: If your caramel sauce is too thin, it’s likely because you didn’t cook it long enough. Continue cooking the sauce over low heat, stirring constantly, until it thickens to your desired consistency.
- Prep Time: 10 minutes
- Cook Time: 20 minutes