Salted Caramel Brûlée Latte



Salted Caramel Brûlée


  • 2 cups whole milk, coconut milk, or other nut milk
  • 2-3 tablespoons caramel sauce, homemade or store-bought
  • 1 teaspoon vanilla extract
  • 3-4 shots espresso, or 1/2 cup brewed black coffee
  • Instructions
  • 1. Line a baking sheet with parchment paper. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin, even layer and sprinkle with flaky sea salt. Let sit 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon.
  • 2. Combine the milk, caramel, and a pinch of salt in a medium pot and bring to a simmer, heat until steaming. Add the vanilla. Using a small whisk or a fork, whisk until frothy. Remove from the heat.
  • 3. Divide the espresso between 2 mugs. Pour over the caramel milk. Top with whipped cream and a sprinkle of caramel brûlée Drink up cream, for serving

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