Caramel Brûlée Latte
For Christmas I got a butane torch. I was so so excited to use it to make something and the only thing I could think of was crème brûlée. Only problem was that is a bit of a tricky recipe and I wanted something quick and simple. That’s when it hit me, sugar probably sits great on top of foam! At the same time I remembered that’s Starbucks used to haven an amazing caramel brûlée latte that came with whipped cream and little sugar crunchies on top. I haven’t had that drink in a long time but I was convinced I could make the latte better at home.
If my memory serves correct, caramel brûlée latte syrup would taste like a creamy caramel syrup. So, with just a few modifications so my caramel coffee syrup (don’t worry that recipe should be coming soon) my homemade caramel brûlée was born!
I started by melting brown sugar and white sugar in a small saucepan. When those were good and gooey I added my heavy cream and water. This is the point in any coffee syrup recipe that I tend to accidentally let my pot boil over. Luckily, this time I made sure to continuously stir and keep my heat to a minimum in order to let the concoction simmer.
I let my syrup thicken until it would coat the back of a spoon. Remember that your syrup will always thicken more after your syrup cools, so don’t let it get too thick. When I was satisfied with the consistency, I turned my stove off and finally added my salt and vanilla.
After vigorously stirring my last ingredients in I let my syrup cool a little while I ran my container under hot water. This step is pretty necessary, there has been a few too many times that I poured my syrup in too hot and the bottom of my glass container totally broke.
To assemble my latte I used my stovetop espresso maker to make about 2 shots of fresh espresso. You can just use one shot but I’m a bit of a caffiene junky, and my mug was pretty big. While my espresso was brewing I heated and frothed some milk. If you have a way to steam it like they do in a coffee shop it would definitely be better but I don’t have a steamer right now. Instead of using milk you can also use half and half. That will make a more structured foam for the sugar to sit on. You can also totally ditch the milk and trade your latte for a breve (latte with heavy cream). That will make the best surface for the sugar to sit on while you caramelize it, but it will also make your latte way creamier. When you decide your milk make sure you take that into account.
I first poured about 1-2 tbsp of syrup into the bottom of mug and mixed it well. Then I topped it off with my frothed milk. You can mix again but make sure you keep your foam intact as much as possible. I then sprinkled granulated sugar on top of the foam. Before the sugar started to dissolve, I quickly turned on my torch and caramelized as much of the sugar I could without burning anything.
The finished latte was so freaking good! There was a delicious sugar crust on top that you can pick up and eat or crunch up and drink in your latte. I’ve never had crème brulee before but I’m sure this tasted just like it! With coffee added of course…
Let me know if you try this recipe! Leave a comment with how it worked for you!
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