Caramel Creme Brulee Latte – enjoy the rich flavors of this easy Starbucks copycat recipe with espresso, caramel sauce, whipped cream and crispy brulée topping.
Indulge in the rich, creamy flavor of Starbucks’ Caramel Brulee Latte seasonal drink anytime!
It’s easy and way less expensive to make our favorite coffee drinks at home.
The holiday season is the perfect time for a homemade fancy coffee drink and in fact, it’s ideal all winter long!
This recipe is a dream for any coffee lover and it couldn’t be simpler. Let’s do this.
WHY I LOVE THIS RECIPE:
- My homemade version of Starbucks Caramel Brulee Latte is a quick and easy recipe with just a few simple ingredients.
- It’s prime holiday entertaining season and a great time to share fun coffee drinks.
- We can enjoy a delicious latte at home anytime – for way less money!
- A hot latte is the perfect way to warm up all winter long.
WHAT’S IN CARAMEL CREME BRULEE LATTE:
- granulated sugar (or coarse turbinado sugar)
- Torani caramel sauce (plus more for drizzling on top)
- espresso (or strong coffee)
- milk (any kind)
- heavy whipping cream
- powdered sugar
- whipped cream for topping (can type works best)
HOW TO MAKE CARAMEL CREME BRULEE LATTE:
Brulee Topping:
Add granulated (or turbinado) sugar to a skillet over medium heat.
Cook 6-8 minutes or until the sugar is dissolved then pour onto a piece of parchment paper.
Let the sugar cool completely, then break into pieces using a mallet or rolling pin and set aside.
Latte:
Add caramel sauce to the mug you’ll be drinking the latte from then set aside.
Brew espresso or strong coffee then pour over the caramel sauce.
Pour milk into large glass measuring cup. Microwave 1 minute or until hot (but not boiling).
Pour over espresso in the mug then stir to combine the espresso milk and caramel.
To the same measuring cup add creamer and 1 1/2 tablespoons powdered sugar.
Use a handheld frother to froth 30 seconds or until it’s about doubled in size.
Top the espresso with the frothed cream then a swirl of whippped cream, a drizzle of caramel syrup and a sprinkle of the bruleed sugar topping.
Enjoy right away!
FAQ AND SUBSTITUTIONS:
- An espresso machine isn’t necessary. I use Starbucks Espresso Roast in my regular drip coffeemaker.
- You can also make espresso with a moka pot or even instant espresso.
- No frother? They’re inexpensive on Amazon — or heat cream in a mason jar for 30 seconds (lid off). Place the lid on and shake vigorously.
- Use a frothing container large enough for the cream to double in size so it doesn’t gush over the side.
- Regular coffee can be used instead of espresso but use less coffee-to-water ratio when brewing for strong coffee.
- Caramel ice cream topping can be used if you can’t find Torani brand.
- Milk options: almond milk, oat milk, whole, skim milk or 2% milk can all be used.
- Try a light sprinkle of sea salt on top just before drinking for salted caramel flavor.
WHAT TO EAT WITH YOUR CARAMEL CREME BRULEE LATTE:
Starbucks Copycat Marshmallow Dream Bar
Enjoy!
Let’s cook together!
If you tried this delicious Caramel Brulee Latte recipe or any other recipe on the blog, don’t forget to leave a comment and ⭐⭐⭐⭐⭐ rating!
Caramel Creme Brulee Latte (Starbucks Copycat Recipe)
Equipment
- hand held frother (recommended), mason jar or immersion blender to froth the cream.
Ingredients
- 1/4 cup granulated sugar OR coarse turbinado sugar
- 2 tablespoons Torani caramel sauce plus more for drizzling
- 2/3 cup espresso or strong coffee
- 1/4 cup milk any kind
- 1/4 cup heavy whipping cream
- 1 1/2 tablespoons powdered sugar
- whipped cream for topping canned whipped cream works best
Instructions
BRULEE TOPPING:
- Add granulated sugar to a skillet over medium heat. Cook 6-8 minutes or until the sugar is dissolved.
- Pour onto a piece of parchment paper and let the sugar cool completely. Break into pieces using a mallet or rolling pin and set aside.
THE LATTE:
- Add caramel sauce to the mug you’ll be drinking the latte from then set aside.
- Brew espresso or strong coffee then pour over the caramel sauce.
- Pour milk into large glass measuring cup. Microwave 1 minute or until hot (but not boiling). Pour over espresso in the mug then stir to combine.
- To the same measuring cup add creamer and 1 1/2 tablespoons powdered sugar. Use a handheld frother to froth 30 seconds or until it’s about doubled in size.
- Top the espresso with the frothed cream then a swirl of (canned) whippped cream, a drizzle of caramel syrup and a sprinkle of the bruleed sugar topping.Enjoy right away!