Salted caramel is pretty much a sure fire way to cheer anyone up. (well probably not someone who doesn’t like caramel….or salted things. –ok moving on.) Now add it to espresso and well, you are set for something glorious! It’s almost Fall which means everyone is like, Pumpkin Spice this and Pumpkin Spice that…while I’m over here like, Have you had my Salted Caramel Latte? Holy Yum!! 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, on top of ice cream and I’ve even used it while baking!

Ok, let’s jump right in to this yummy recipe!

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 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? 

Here’s the recipe for my world famous {well maybe not world famous, 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. ;) 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 know about, 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 (yes, even on an iced drink. it really is delicious, trust me you’ll love it!)

-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