Directions 10 steps | 15 Minutes
Make the caramel sauce. In a heavy-bottomed pan over medium heat, place the sugar and water and whisk to combine.
Bring the mixture to a boil without stirring. If the mixture is heating unevenly, gently swirl the pan to redistribute. Do not use any stirring implements and do not try to scrape down any crystallized bits of sugar that adhere to the sides of the pan.
Once the sugar boils, keep a close eye on it as it starts to brown. Let it cook until it reaches a rich amber color and gives off the faintest burnt aroma.
Turn off the heat and immediately add all the cream. The mixture will foam up and possibly seize, but simply stir until the sugar melts again, returning to medium-low heat if needed. Add the salt and whisk vigorously to dissolve. Let the caramel cool to thicken while you prepare the espresso. (See notes.)
Place a tablespoon of caramel sauce in the bottom of a mug.
Pour the hot espresso or coffee over it, stirring to combine.
In a small saucepan, heat the milk to a simmer and whisk vigorously until it becomes foamy. (See notes.)
Pour the milk into the caramel coffee mixture and serve immediately.
Drizzle the top with extra caramel sauce if desired.
Serve warm. Enjoy!
- This recipe makes about a half cup of caramel sauce which is enough for eight lattes.
- The caramel sauce will keep in the refrigerator for several weeks.
- You can use a frother or a blender on the milk for a foamier latte.