Perfect Latte Tips: Caramel Brulee Sauce Recipe
One of my most favorite things is a caramel brulee latte from Starbucks. Now I’m not saying it’s exact, but I’ve got a recipe that keeps me at bay from going since I live quite far from any Starbucks.
Jump to RecipeThis is my 2nd year making it now and I really appreciate having the recipe since moving especially. It’s also MUCH easier on the wallet. I was in a city that has a Starbucks about 2 weeks ago and they cost like $8/drink, this entire sauce doesn’t even cost that and it makes enough for like 2 weeks worth!!!
That being said, i store it near the back of my fridge because I noticed it will go bad faster if it’s not. You are able to smell when it starts going bad but it’s usually the 1.5-2 week mark.
You can use this in your coffee but I drink lattes and mix it right in with the warm espresso.
There’s two parts to this, how to make the sauce and how to make a perfect latte. This post is going to cover both! First I’m going to discuss how to up your game when making a latte.
how to make the perfect latte
When I got a nespresso i stopped going places to get drinks. I was going at least 5 days a week and then I figured out how to make a latte that was actually better than a coffee shop so i stopped visiting them and preferred making them myself. Anytime i make someone a latte i always get told it’s better than a coffee shop and they want to so here to get one instead, i wish i was joking lol! No but for real I’m honored
nespresso essentials
You can find my at home coffee essentials by clicking on my amazon affiliate link HERE
Or you can shop my Walmart creator associates link by clicking here!
I refill my own nespresso pods at home because it literally will save you a fortune. But you need to buy at least 1 pack of pods first already pre made so you have the pod part. I buy double shot pods! That’s important when considering how much milk you’re using. You can put any ground espresso beans in it too! I love a blonde roast, but you have to make sure that the size of the grind is not super fine. These machines cannot handle a very fine ground espresso. You want to try to grind it like salt or even coarse salt.
Tip #1 Milk choice make a difference
if you are going to be drinking cows milk you needs to be using whole milk. I’m sorry but i used to be that girl who drank skim milk. It’s not doing you any favors, it’s watery and actually has more sugar than whole milk.
if you’re like me and need to limit your dairy intake for health reasons I would highly recommend oat milk. Even if i could drink milk i would still drink oat milk with my drinks no joke. It’s a lot smoother, creamier, and just try it, i promise it’s better
tip #2 do not dump your hot espresso over your ice
when some people make a coffee they put ice in their cup then add their espresso then their milk. simply no. That’s how you get a water latte. Very gross. Don’t worry i used to be that person and I’ve also had lattes from actual coffee shops that do that too.
But now that you know, try it like this instead. 1. Rim cup with sauce if desired 2. Add ice 3. Add milk 4. Add syrups 5.Add any sauces (white chocolate/caramel/etc) directly to your espresso and mix it in the warm espresso before putting it in your drink. 6. Add espresso. Sometimes what I’ll even do is add a touch of milk to the espresso before i put it in with the rest of the drink so it helps cool it down.
I made some videos where you can watch if that helps you get a better idea
Click here to watch me make a cookie butter latte on tiktok
as you can see i added the liquid before the ice. If you do that, just make sure it’s both the espresso and milk not just espresso. You’ll have a watery disgusting drink lol
making the caramel brulee sauce
Caramel Brulee Sauce (copycat)
Ingredients
Equipment
Method
- Not going to lie this part kind of sucks and takes patience but it’s worth it!! Put your pot on the stove and turn it to medium. Evenly spread the 1/2c brown sugar on the pot so it’s in one layer across the entire surface. Wait for it to start melting, the edges will likely melt first. Turn it down to medium low once it starts melting and stir it using silicon (or it will stick) to stir so it all melts. Once it’s fully melted, you can add your boiling water to it. You might want to wear oven mits or long sleeves. This is the tricky part. You’re either going to seize the sugar or it’s going to work. Even to this day I sometimes have to start over because the sugar seizes (turns hard). When that happens it’s likely your water isn’t hot enough that’s why it has to be boiling. If it works it’s going to bubble up a lot. Don’t panic that’s good! You might want to lift the pot off the heat for a minute until it is done bubbling. Keep stirring during this process so it doesn’t burn to the bottom.Once you get the water and sugar mixed together, you can add in your 1 can sweetened condensed milk. Stir the entire time dumping it in and once it’s incorporated you can take it off the heat.
- I then transfer it to a metal mixing bowl and put it in another larger bowl filled with ice. Do not put ice in your sauce, the ice is in the other bowl. With our sauce bowl sitting in the ice bowl, i then stir our mixture and the ice will cool down our sauce. After about 5 minutes add 2 tsp vanilla and a pinch of salt.Continue mixing for about 5-10 mins until sauce is COLD. Do not use this sauce until it is cold. I don’t know why but it tastes BAD when it’s still warmAdd this to your warm espresso so it incorporates in your drink well or you’ll just be drinking chunks of sauce. This is optional but I like to add whipped cream and toffee bits on top of my latte!PROBLEM SOLVING:If your sugar seizes i recommend starting over. You’re not out a can of sweetened condensed milk, is worth it to start over since it was just water and sugar.If you’re sweetened condensed milk curdles from the heat and you don’t want to start over, strain it with a cheese cloth or mesh strainer.
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