Salted Caramel Brulee Latte
This Salted Caramel Brulee Latte is better than Starbucks! Espresso, salted caramel, vanilla milk, whipped cream, and perfect brulee topping.
Prep Time: 15 minutes
Total Time: 15 minutes
Makes: 1 latte
Ingredients
Brulee Topping
- 3/4 cup granulated sugar
- flaky sea salt
Caramel Whipped Cream
- 1 cup heavy cream
- 3 tablespoons salted caramel sauce
- 1/2 teaspoon vanilla bean paste
Salted Caramel Brulee Latte
- 4 oz espresso
- 2-3 tablespoons salted caramel sauce (homemade or store bought)
- 6 oz 2% or whole milk
- 1/4 teaspoon vanilla bean paste
Instructions
- Make the brulee topping: In a small saucepan (nonstick or stainless steel works best) melt the sugar over medium heat, stirring occasionally, until the sugar is melted and a nice amber color. Pour the melted sugar over a parchment lined baking sheet and sprinkle with flaky sea salt. Wait until the sugar has hardened, then use a rolling pin to break the sugar up into smaller pieces.
- Make the whipped cream. Combine the heavy cream with 3 tablespoons of salted caramel and a little vanilla. Whip until soft peaks form and set aside.
- Steam the milk. Combine the vanilla bean paste and milk and steam, using the steaming wand of an espresso machine or a frother, until hot and foamy. Set aside.
- Pull the espresso shots: Measure 15g of finely ground espresso into the portafilter (handled pod holder) and gently tamp it down. Pull a double shot of espresso through your machine into a mug.
- Stir in the caramel. Stir 2-3 tablespoons of salted caramel sauce into the espresso and then pour in the steamed milk. Stir to combine and top with the caramel whipped cream, brulee topping, and a bit more salted caramel sauce.
