Rich espresso meets sweet caramel and flaky sea salt in this creamy caramel latte. Make it hot for cozy days or iced for a cool, refreshing sip.
Ever since we got an espresso machine, I’ve barely stepped foot in a coffee shop. Coffee at home is just so much better, and skipping that daily coffee run saves a surprising amount of money. That bill adds up fast!
Nine times out of ten, I make a salted caramel latte. It’s rich, bold, creamy, and full-bodied, with the right balance of sweet caramel and flaky sea salt. And I swear, it tastes better than the lattes I used to buy.
It’s also ridiculously easy to make. I’ll have it hot on cozy days or pour it over ice when it’s warm out. It’s delicious either way.
Latte vs. Cappuccino: What’s the Difference?
Both are made with espresso and steamed milk. The difference is the milk-to-foam ratio.
A latte has more steamed milk and just a thin layer of foam, so it’s creamier with a milder coffee flavor. A cappuccino uses roughly equal parts espresso, steamed milk, and foam, giving it a stronger coffee flavor and a much foamier texture.
Ingredients You’ll Need
- Espresso. Two shots give the latte a strong coffee base that holds up well against the caramel. No espresso machine? Use 1/3 cup strongly brewed coffee or 2 teaspoons instant espresso powder dissolved in 1/3 cup hot water.
- Caramel sauce. Use your favorite store-bought or homemade caramel sauce. I used either Ghirardelli or Torani.
- Flaky sea salt. Turns a regular caramel latte into a salted caramel latte. You can use fine sea salt instead, but use less since it’s more concentrated by volume.
- Milk. I’m a whole milk girl through and through, but 2%, oat, almond, or soy milk all work well here. For the hot version, choose a milk that froths well.
How to Make a Caramel Latte
1. Brew the espresso. Brew 2 shots of espresso and pour into a mug.
2. Add the caramel. Stir in the caramel sauce and flaky sea salt until smooth.
3. Steam the milk. Steam milk until hot and foamy.
4. Pour and serve. Pour the steamed milk over the espresso and serve.
How to Make an Iced Caramel Latte
1. Brew the espresso. Brew 2 shots of espresso and pour them into a glass.
2. Mix in the caramel. Add the caramel sauce and flaky sea salt. Mix with a handheld milk frother until smooth and slightly foamy.
3. Add the milk. Pour in cold milk and stir.
4. Add ice. Fill the glass with ice and serve.
Tips for Steaming Milk
As you can probably see from my latte art, I can’t say I’m an expert at steaming milk myself. I’m still working on it! But these are a few things I’ve learned that make a big difference.
- Don’t fill the pitcher too high. Fill it about a third of the way so the milk has room to expand as you steam it.
- Keep the wand near the surface at first. Position the tip just below the surface and introduce air for about 5 seconds. You want to hear a soft tss-tss sound.
- Create a whirlpool. Move the wand slightly deeper and angle the pitcher so the milk spins. Keep it going for about 30 seconds, or until the pitcher is hot to the touch. This helps break down larger bubbles and creates smoother microfoam.
- Look for a wet-paint texture. When it’s done, the milk should look smooth and glossy, almost like wet paint, with very fine, tiny bubbles.
- Swirl before pouring. Tap the pitcher gently on the counter once or twice, then swirl it until the milk looks smooth and glossy.
How to Make Basic Latte Art
- Start high and swirl. Tilt your cup slightly and begin pouring from about 4 inches above the coffee. Pour in a thin stream while making small circles with the pitcher to mix the milk into the espresso. Once the cup is about half full, stop swirling and get ready to make your design.
- Move in close. Bring the pitcher spout very close to the surface. Pour a little faster. You should start seeing a white circle form on top.
- Let the circle grow. Keep pouring into the same spot as you slowly straighten the cup. The white foam should spread into a round shape.
- Finish the heart. When the cup is almost full, lift the pitcher a couple of inches and pour a thin stream straight through the center of the white circle. That pull-through creates the point at the bottom of the heart.
And if it looks more like an onion than a heart the first few times, you’re in good company. My latte art is still a work in progress too.
Ways to Customize Your Latte
- Switch the milk. I’m a whole milk girl through and through, but 2%, oat, almond, or soy milk all work well here.
- Add vanilla. A splash of vanilla extract pairs nicely with the caramel and espresso.
- Top it off. Add whipped cream, an extra drizzle of caramel sauce, and a small pinch of flaky sea salt.
- Go beyond classic caramel. Try Bourbon-style, vanilla, or pumpkin spice caramel sauce to give your latte a different spin.
- Add some spice. Sprinkle in a little cinnamon, nutmeg, or pumpkin pie spice for a warmer flavor.
- Make it mocha. Add a spoonful of cocoa powder for a salted caramel mocha.
- Add crunch. Sprinkle crushed toffee or caramel bits over whipped cream.
- Turn it into a mocha. Mix in chocolate sauce along with the caramel for a chocolate-caramel combo.
- Want to skip the caffeine? Use decaf coffee or decaf espresso instead. You’ll still get all that caramel goodness without the caffeine.
Can I Make It Without an Espresso Machine?
Yes! Replace the 2 shots of espresso with 1/3 cup strongly brewed coffee. You can also dissolve 2 teaspoons instant espresso powder in 1/3 cup hot water.
Salted Caramel Latte Recipe (Hot or Iced)
Instructions
- Brew 2 shots of espresso and pour them into a mug.
- Add the caramel sauce and flaky sea salt. Stir until the caramel is completely dissolved.
- Heat the milk until hot.
- Pour the frothed milk over the espresso mixture. Serve immediately.
- Brew 2 shots of espresso and pour them into a glass.
- Add the caramel sauce and flaky sea salt. Mix with a handheld frother until smooth and slightly foamy.
- Pour in the cold milk and stir gently to combine.
- Fill the glass with ice and serve immediately.
