How To Make a Caramel Latte (Easy Step-by-Step Guide)
Do you ever have a flavor you just can’t get enough of? For me, it’s toffee. There’s something about that rich, buttery sweetness that hooks me every time.
I remember when I was a kid, I would sneak toffee candies from the kitchen cupboard, and to this day, that craving hasn’t gone away.
I’ve even found myself adding toffee syrup to just about anything I can—especially my coffee! That’s how I stumbled onto the idea of making a caramel latte at home, with a little toffee twist for good measure.
In this guide, I’m going to show you how to make a caramel latte step-by-step, along with some variations and common mistakes to avoid. So without further ado, let’s start brewing!
What Is A Caramel Latte?
A caramel latte is a warm, sweet coffee drink that combines espresso, steamed milk and rich caramel syrup. I find this drink really relaxing; it combos the bitterness of espresso and the sweetness of caramel.
The caramel latte offers a deliciously smooth flavor, making it a favorite for many coffee lovers. It’s one of those drinks that feels like a treat.
Note: I love using Torani’s Caramel Syrup. It’s smooth, rich, and has that perfect balance of sweetness without being too overpowering. Of course, you can use other brands. But this one really brings out the best in my latte!
Make Caramel Latte Recipe (Step-By-Step)
Equipment
- Espresso: 1-2 shots (depending on how strong you want it)
- Milk: 1 cup (whole milk froths best, but you can use almond, oat, or coconut milk for a dairy-free option)
- Caramel Syrup: 2 tablespoons (I like Torani's Caramel Syrup for its rich, smooth flavor)
- Optional Toppings: Whipped cream and a drizzle of caramel sauce for that extra café-worthy touch
Ingredients
- Espresso Machine: Ideal for getting that rich, bold shot of espresso.
- Alternative: If you don't have an espresso machine, a French press or AeroPress works well. Just use strong coffee in place of espresso.
- Milk Frother: To get that perfectly foamy milk.
- Alternative: You can froth milk by shaking it in a jar, or heating it on the stove and whisking vigorously.
Instructions
- Make the Espresso: Brew 1-2 shots of espresso using your machine or an alternative method. Set it aside.
- Heat and Froth the Milk: Warm the milk on the stove or in the microwave until it's steamy. If you're using a frother, get it nice and foamy. Alternatively, whisk it until it forms froth.
- Add Caramel Syrup: Pour 2 tablespoons of caramel syrup into your cup. I sometimes sneak in a little extra because I just love that sweet flavor.
- Pour the Espresso: Gently pour the espresso over the caramel syrup in your cup.
- Add the Frothed Milk: Slowly pour the frothed milk into the cup, using a spoon to hold back the foam until the end. Top with the foam for that classic latte look.
- Optional Finishing Touch: If you're feeling fancy, top it with whipped cream and drizzle extra caramel sauce.
Video
Notes
Favorite Caramel Latte Variations
If you’re like me, once you master a basic caramel latte, you’ll start craving fun twists to keep things interesting. Here are a few of my favorite caramel latte variations that always hit the spot:
Spiced Caramel Latte
Adding a pinch of cinnamon, nutmeg, or even pumpkin spice can give your caramel latte a warm, cozy feel.
I first tried this during the fall, and now it’s a year-round favorite. The spices work so well with the rich caramel, especially when you’re in the mood for something that feels a bit seasonal.
Caramel Mocha Latte
For those days when you need a little extra indulgence, a caramel mocha latte is the perfect treat.
Simply add a tablespoon of chocolate syrup to your caramel latte, and it turns into a dreamy combination of chocolate and caramel. This one’s great when you’re craving dessert but want a coffee boost too.
Salted Caramel Coconut Latte
Replace regular milk with coconut milk and sprinkle a little sea salt over the caramel. The creamy coconut adds a slight tropical flavor that balances beautifully with the caramel’s sweetness and the topping’s saltiness.
Common Mistakes and How to Avoid Them
I want to walk you through a few mistakes I made early on and how you can avoid them, so your lattes turn out perfect every time.
1 – Using Too Much Caramel
I remember thinking, “The more caramel, the better!” But, in reality, using too much caramel made my latte overly sweet and masked the coffee’s flavor entirely.
I had a sugar bomb instead of a balanced drink. The trick here is moderation—start with one tablespoon of caramel syrup and adjust according to your taste.
2 – Overheating the Milk
It’s easy to get distracted and leave the milk frothing for too long. Overheated milk can become scalded, leaving a burnt taste that ruins the drink.
Keep an eye on it and aim for that perfect silky texture by stopping once it reaches around 150°F (65°C). If you don’t have a thermometer, the milk should be hot but not boiling.
3 – Using Old Coffee Beans
Initially, I didn’t pay attention to how fresh my coffee beans were. I figured coffee was coffee, right? Wrong!
See old beans lose their flavor, leaving you with a flat and dull-tasting latte. So make sure you use freshly ground coffee beans—ideally within two weeks of roasting.
Last Thoughts
I hope you feel ready to make your caramel lattes at home! If you have any questions or tips of your own, feel free to drop them in the comments. I’d love to hear from you!
One last tip: try blending your caramel latte with a bit of coconut cream. It adds a tropical, creamy richness that works surprisingly well with the caramel and coffee!
