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Caramel brulee latte topped with whipped cream and caramel drizzle

Caramel Brulee Latte

A cozy Starbucks copycat latte with homemade brown sugar brulee sauce, espresso, steamed milk, whipped cream and a crunchy turbinado sugar topping.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 1 latte (16 ounces)
Cuisine: American
Ingredients Method Notes

Ingredients
  

For the caramel brulee sauce:
  • 1 cup brown sugar
  • ½ cup water
  • Pinch of salt
  • 1 teaspoon vanilla extract
For the latte:
  • 2 shots espresso or ½ cup very strong coffee
  • 1 cup milk of choice
  • 3 tablespoons caramel brulee sauce plus extra for drizzling
  • Whipped cream
  • 1 teaspoon turbinado sugar for the crunchy brulee topping

Method
 

  1. Simmer the brown sugar and water for 4 to 5 minutes until slightly thickened.
  2. Stir in the salt and vanilla; let the sauce cool.
  3. Brew 2 shots of espresso or ½ cup very strong coffee.
  4. Heat and froth the milk until hot with light foam.
  5. Spoon 3 tablespoons of brulee sauce into a mug.
  6. Pour in the espresso and stir to combine.
  7. Add the steamed milk and spoon the foam on top.
  8. Top with whipped cream, a sauce drizzle, and turbinado sugar; serve immediately.

Notes

The sauce keeps up to 2 weeks in the fridge and makes many lattes.
Take the sauce off the heat as soon as it looks syrupy — it thickens as it cools.
Oat milk froths well for a dairy-free version.
For iced, pour everything over ice and finish the same way.