Salted Caramel Latte Recipe
Fall has arrived! That means it is time to switch up your beverage game and start introducing more seasonal coffees into your rotation, such as pumpkin spice latte recipes, cinnamon cappuccinos, apple crisp macchiato, and other cozy coffee concoctions.
If you’re looking for fall latte ideas, one of our absolute favorite fall recipes is the salted caramel latte.
Sweet, salty, lusciously creamy, and everything that’s splendid about autumn mixed into one delicious fall coffee drink.
Served at 135°F (57°C)
- 4 ounces espresso or extra strong coffee
- 1 teaspoon turbinado sugar
- 4 ounces whole milk
- 2 ½ tablespoons caramel coffee syrup
- ¼ teaspoon sea salt
- Caramel sauce (optional)
- Whipped cream (optional)
- Add turbinado sugar and sea salt in a bowl. Stir well until thoroughly combined.
- Pour two fresh espresso shots or two shots of extra strong coffee into an Ember Mug².
- Pour one ounce of caramel syrup into the espresso or coffee. If desired, add more to taste.
- Froth the milk using an espresso machine, hand frother, or by bringing the milk to simmer in a pan and vigorously whisking until frothy.
- Pour frothed milk into the mug.
- Top with whipped cream, if desired.
- Drizzle caramel sauce over the latte or whipped cream to your liking.
- Sprinkle the turbinado sugar and sea salt mixture over the top.
What is turbinado sugar?
Turbinado sugar is partially-refined, light-brown sugar that retains some of its original molasses. The most popular and well-known brand of turbinado sugar is Sugar in the Raw, which can be found at most stores.
Can this be made dairy-free?
Absolutely! Just like you can swap out milk to make a vegan maple pecan latte, the milk in this recipe can be changed out for the milk substitute of your choice.
I don’t have espresso. How do I brew extra strong coffee?
To make extra strong coffee, you simply need to adjust the water-to-coffee ratio used to make the brew. In this instance, just increase the amount of grounds used without adjusting the amount of water.
Most coffees use a 1:18 coffee-water ratio, so start there and slowly increase the amount of coffee until you find the balance that works for you.