The Caramel Brulée Latte is a popular Holiday drink from the so-much-sugar-it-might-as-well-be-a-milkshake-Starbucks menu. In general, I am a coffee purest, meaning that I refuse to even add sugar to my daily latte or cappuccino; but during the holidays, a nice sugary coffee-drink brings out a sense of Christmas spirit for me.
I feel like like I am drinking coffee and more like I am enjoying a caramel and coffee-flavoured hot chocolate or something, which is A-ok with me.
I put this recipe together using both my caramel sauce and the vanilla sauce below, and enjoy them both equally to the point I couldn’t choose, so the choice is up to you! Or add both, I have done that- guilty as charged!
In terms of flavor profile, this coffee based creation tastes like an espresso with caramelized sugar, finished with rich and creamy whipped cream. I would suggest enjoying it with a sweet treat, but you might over-do it in the sugar department, so enjoy on it’s own next to a fire, or if you’re in a condo like I am-the twinkling lights of your Christmas.
If you’re feeling adventurous, I also recommend topping this latte with some white sugar and torching it with a kitchen torch to get that great deep burnt sugar flavor, mmmmm. Enjoy my loves!
- Line your mug with caramel sauce or vanilla syrup.
- Add brewed espresso to the mug with the syrup.
- Steam or heat your no-dairy milk of choice and add to the mug as well.
- Top with whip and ribbons of caramel sauce and enjoy. (optional)
- 1½ cups water
- 3 tablespoons sugar
- 2 vanilla beans
- Score the vanilla bean in half lengthwise with a small sharp knife (one side only).
- Scrape out the vanilla seeds with your knife, and set aside.
- Over a low-medium heat, combine water and sugar in a small saucepan.
- Add the seeds and now empty bean to the pan.
- Simmer until the mixture has reduced to 1 cup. This will take roughly 10-20 minutes, depending on your stove.
- Let The syrup cool.
- Add to coffees, hot chocolate, or top ice cream for enhanced flavour profile.
- Keeps fresh for up to three weeks when stored in the fridge