Salted Caramel Latte {Recipe}

Salted caramel is pretty much a sure fire way to cheer anyone up. Now add it to espresso and well, you are set. This salted caramel is so rich and delicious, but so quick and easy to make. And the hint of fleur de sel gives it the sweet and salty flare that you won’t want to skip. This caramel is of course perfect for your espresso drinks, but could also be used in baking as well.  

Now this recipe is not for the faint of heart…you know, the calorie counters ;) haha. Though I am not recommending you just sit and drink it. Trust me though when I say, you will want to. But don’t. ;) haha.

In a small saucepan, melt 3/4 of a stick of unsalted butter with 1 cup of dark brown sugar (not light brown.) on medium heat. Do not stir it. Do not mix it. Just leave it until it starts to bubble up. {about 5 minutes. While you are waiting feel free to jump on Instagram and look through my lovely pictures. But don’t walk away because you don’t want it to burn!} Once it is bubbling and the butter is fully melted, remove from heat and whisk in 1 cup of heavy cream and a few (or more) pinches of fleur de sel. I usually do 2-3 small pinches but you can add more if you’d like. I recommend starting with 2 and then tasting it and going from there. 

Transfer it to a mason jar  {because I put EVERYTHING in mason jars!} and let it cool for about 30 minutes. Then put it in the refrigerator. It will be pretty thin when you first make it, but once you let it sit in the fridge it will become thicker. You can keep it in an air tight container in the fridge for up to 2 weeks. I always make sure to buy a heavy cream with the latest date so that you know you have plenty of time. You don’t what it expiring in a few days! ;)

Chances are you are going to want to make a salted caramel latte with this because….well that’s what I’ve been telling you about, right? Ok random question. Do you have a Peet’s Coffee by you? They are only in a few states, but their coffee is rich and strong and glorious. But that isn’t the point of this post. haha. Even on their iced caramel macchiato, they put micro foam and a caramel drizzle on top. It’s really a beautiful thing.

If you do happen to have one then you may know that the way they make their iced espresso drinks is brilliant. Dare I say, life changing? Yep I said it. They add a dollop of foam to the bottom of the iced cup. I know, it seems weird and pointless but it really makes a big difference. So that’s what I do. Just go ahead and do it and you’ll like it. Ok? Ok. Good. :)

Here’s the recipe for my world famous {well not world famous,  haha. But everyone who tries it loves it.} salted caramel latte. I’ll tell you how to do it iced and hot. But iced is my preferred way to drink this…and every other drink. I pretty much only drink iced drinks. 

What You Need:

-something to drink it in. obviously I drink mine in a mason jar cuz it just tastes better ;)

-salted caramel {make sure you’ve already made & refrigerated it, or it will be too thin.}

-milk {whatever kind you drink. I drink Organic 2%.}

-ice

-espresso

-squeeze bottle {for easy drizzling of caramel}

Directions:

If you have an espresso machine this will obviously be a lot easier…but if not, well….I’m not sure how you’re making this. haha. ;) First, pour about 1/4 cup of milk into your steam pitcher. You are not looking to heat up the milk, You are wanting to create foam. More specifically, micro foam. {If that isn’t something you are aware of, it’s how they create latte art. You can google it.} Once you’ve steamed some foam, set it aside.

-Pull your shots. {single, double, quadruple….I’m not judging}

-Drizzle caramel in glass

-Put your shots in glass

-Scoop foam into glass

-Add ice

-Add milk

If you want you can put another dollop of foam on top and another drizzle of caramel. It’s all up to you.

 

 

If you would rather this be a hot salted caramel latte, all you need to do is;

-steam your milk

-pull your shots

-drizzle caramel in cute mug ;)

-pour shots into mug

-pour in steamed milk

-drizzle top with more caramel

-if you want sprinkle a dash of fleur de sel

 

If you make this, I’d love to hear what you think! Take a picture and tag me on Instagram

xo,

Elizabeth

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