salted caramel latte


2 shots (60 ml) of espresso (or 1/2 cup of strong brewed coffee)
1 cup (240 ml) of milk (whole milk, almond milk, or any milk of your choice)
2 tablespoons (30 ml) of MAUVE salted caramel syrup
Whipped cream (optional)
A pinch of sea salt for garnish (optional)




Brew the Espresso or Coffee:

If you have an espresso machine, pull two shots of espresso.
If you don’t have an espresso machine, brew a strong cup of coffee.
Add Salted Caramel Syrup:

While the espresso or coffee is still hot, add 2 tablespoons of salted caramel syrup to the cup. Adjust the amount based on your desired sweetness.
Mix Well:

Stir the salted caramel syrup into the hot espresso or coffee until it’s well combined.
Heat and Froth Milk:

Heat 1 cup of milk on the stovetop or in the microwave until it is warm but not boiling.
If you have a milk frother, froth the warm milk until it becomes creamy and has a good amount of foam.
Combine Coffee and Milk:

Pour the salted caramel-infused espresso or coffee into a mug. If you frothed the milk, pour it over the coffee.
Top with Whipped Cream (Optional):

Add a dollop of whipped cream on top if desired.
Optional Garnish with Sea Salt:

For an extra touch, you can sprinkle a pinch of sea salt on top for a hint of saltiness.

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