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Best Caramel Latte Recipe

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Caramel Latte
Caramel Latte from mrfood.com

Description

If you're a coffee lover and crave a sweet, indulgent treat, then this caramel latte recipe is just for you. It's the perfect balance of smooth espresso, creamy milk, and sweet caramel that will satisfy your taste buds and leave you feeling cozy and pampered.

Prep Time

10 minutes

Cook Time

5 minutes

Ingredients

  • 1 shot of espresso
  • 1 cup of milk
  • 2 tablespoons of caramel sauce
  • 1 teaspoon of vanilla extract
  • Whipped cream (optional)

Equipment

  • Espresso machine
  • Milk frother
  • Microwave or stove to warm the milk
  • Mug

Method

  1. Brew one shot of espresso and pour it into your mug.
  2. In a separate container, heat one cup of milk until it's warm but not boiling.
  3. Froth the milk using a frother or whisk until it's light and airy.
  4. Add two tablespoons of caramel sauce and one teaspoon of vanilla extract to the frothed milk and stir until it's well combined.
  5. Pour the frothed milk mixture over the espresso in your mug.
  6. Top with whipped cream (optional) and drizzle with more caramel sauce.
  7. Enjoy your delicious homemade caramel latte!

Notes

If you don't have an espresso machine, you can use strong brewed coffee as a substitute. You can also adjust the amount of caramel sauce and vanilla extract to your liking.

Nutrition Info

Calories: 200, Fat: 7g, Carbohydrates: 26g, Protein: 8g, Sugar: 22g

Recipes FAQ

Can I use a different type of milk?

Yes, you can use any type of milk you prefer such as almond, soy, or oat milk.

Can I make this without a frother?

Yes, you can use a whisk or a blender to froth the milk.

Can I make this in advance?

It's best to make this latte fresh, but you can prepare the caramel milk mixture in advance and reheat it when you're ready to make your latte.

Recipe Tips

For a stronger caramel flavor, you can add more caramel sauce to the milk mixture. You can also try sprinkling some sea salt on top of your latte for a delicious salted caramel twist.

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