Preheat the oven to 375°F. Line a baking sheet with Signature SELECT parchment paper.
Pour the sugar onto a baking sheet and shake to evenly distribute. Bake for 30-40 minutes or until melted and golden brown. Let cool completely.
In the bottom of your cup, combine the caramel sauce and vanilla syrup. Pull two shots of espresso over it and gently stir to combine.
Use a milk frother to froth the milk to 155°F - 160°F. Gently pour it into the espresso, keeping the foam on top. Top with whipped cream, a light caramel drizzle, and the brulee topping. Serve.
Caramel syrup does not give the same flavor as caramel sauce.The syrup makes the drink too sweet and a little thin.For fun you can even usesalted caramel sauce.
Dairy-Free.Use any non-dairy milk in place of the cows milk for this latte.Double check the ingredients in your caramel sauce though because it is usually made with cows milk.
The extra brulee topping can be stored room in an airtight container at room temperature.Since it is just sugar and water it stays fresh almost indefinitely.However, the pieces may stick together over time.
Is the latte hot or cold?This recipe is delicious hot or cold.To make it cold, use the hot espresso to melt the caramel sauce, then refrigerate it until ready to use.Don't forget to use a frother that makes cold foam!
What is caramel brulee sauce?This is the caramel sauce that coffee shops use to make caramel brulee lattes.It has a sweet and smoky flavor that comes from almost burning the caramel, similar to a creme brulee topping.This can be hard to mimic at home unless you are practiced at making caramel sauce, so most homemade recipes use standard caramel.