Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Caramel Brûlée Latte


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Liv B
  • Total Time: 20 minutes
  • Yield: 1 latte (plus extra syrup & brûlée bits)

Description

A double shot of espresso combined with homemade caramel syrup, topped with steamed milk and whipped cream, sprinkled with caramel brulée bits.


Ingredients

Brûlée Bits Topping:

  • 1/2 cup white sugar

Caramel Syrup:

  • 1/4 cup white sugar
  • 1/4 cup water
  • 1/2 tsp caramel extract
  • 1/4 tsp vanilla extract

For the latte:

  • Double shot of espresso (or 1/2 cup strong brewed coffee)
  • 1 cup nondairy milk like oat or soy
  • vegan whipped cream for topping

Instructions

  1. Line a sheet pan with parchment paper.
  2. Make the brûlée bits: In a small pot on medium-high heat, add the sugar and heat until it starts to dissolve, then melts and turns an amber colour, stirring occasionally. This takes about 8 minutes. Pour in to a puddle on the prepared baking sheet. Set aside to cool for 10 minutes. Once cool, light bash it/break apart with the back of a spoon (I like to cover it with a piece of parchment paper so sugar chunks don’t go flying).
  3. Make the syrup: in a small pot on medium heat, add the syrup ingredients and whisk to combine. Bring to a simmer and let cook until sugar is dissolved, about 2 minutes.
  4. Make the latte: Brew your espresso into a large mug. Add 2 tbsp of syrup (or as much as you like) and stir to combine. Steam your milk in a frother or in a pot on the stove, until hot. Add to the mug. Top withy whipped cream and brûlée bits.

** Store leftover syrup in an airtight container in the fridge up to 1 week. Store brûlée bits in a container in the fridge up to 1 month.

  • Prep Time: 10 minutes
  • Cook Time: 10 minutes

By continuing to use the site, you agree to the use of cookies. more information

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Close