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Caramel Latte

Sea-Salt Caramel Latte

A luxurious latte that blends buttery caramel sweetness with a pinch of sea salt, creating a perfectly balanced flavor.
Features rich espresso and creamy steamed milk for a café-quality experience at home.
Available hot or iced, making it a year-round indulgence.
Ideal for anyone who loves a sweet-meets-savory twist on their daily coffee.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 1
Course: Drinks
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

For the caramel-salt syrup (if making from scratch):
  • ½ cup granulated sugar
  • ½ cup water
  • 2 Tbsp heavy cream or half-and-half
  • 1 tsp vanilla extract
  • ¼ – ½ tsp fine sea salt adjust to taste
For the latte:
  • 1-2 shots espresso ≈ 2 oz — or ½ cup strong brewed coffee if no espresso
  • 6 oz milk of choice whole milk, oat milk, etc.
  • 1-2 Tbsp of the caramel-salt syrup or store-bought salted caramel sauce/syrup
  • Optional toppings: whipped cream extra caramel drizzle, pinch of flaky sea salt

Equipment

  • Espresso machine or strong coffee maker
  • Small saucepan (if making syrup)
  • Milk frother or steam wand (or microwave/stovetop + whisk)
  • Mug or glass

Method
 

If making the caramel-salt syrup:
  1. In a small saucepan, combine sugar and water. Heat over medium, stirring gently until sugar dissolves.
  2. Once dissolved, let mixture come to a boil, then reduce heat; simmer until it turns a light amber color (watch closely—caramel can go from perfect to burnt fast).
  3. Remove from heat; whisk in heavy cream and vanilla. Be cautious, as it'll bubble when cream is added.
  4. Stir in sea salt. Taste, and adjust saltiness if desired. Let cool before use. Syrup can be stored in a sealed jar in the fridge for about 1-2 weeks.
To make the latte:
  1. Pull your espresso shots, or prepare strong coffee.
  2. In your mug, add the caramel-salt syrup. Pour in the hot espresso, and stir to dissolve the syrup.
  3. Steam or heat the milk until it’s hot and slightly frothy (around 150-160°F / 65-70°C).
  4. Pour the milk over the espresso-caramel mixture, holding back foam, then spoon a little foam on top.
  5. Finish with whipped cream (optional), a drizzle of caramel sauce, and sprinkle a pinch of flaky sea salt.

Notes

Tips & Variations
Milk alternatives: Oat or almond milk are great for those who prefer non-dairy; oat tends to froth nicely.
Adjust sweetness: Use less syrup if you want a subtler sweetness, or increase it for a dessert-like treat.
Salt type: Fine sea salt dissolves well; for garnish, flaky salt adds texture and visual appeal.
Extra flavor depth: Add a tiny pinch of cinnamon or a drop of butter for richness.
Make ahead: Syrup can be made in advance. Also, cold version can be prepped in bulk and kept chilled.