Homemade Salted Caramel Latte

Since I’ve been pregnant I’ve been trying to steer a little clear of coffee. At least to keep the caffeine intake down to an acceptable level. I’ve discovered, though, that a latte has less caffeine than a brewed cup of coffee, so I have found a new love.

This recipe will be a copycat Salted Caramel Latte. I do use brewed coffee for this, but put less in my cup than usual, so we’re still good on our caffeine intake, don’t worry.

To start out with, you will probably want to go ahead and invest in a milk frother. They are fairly inexpensive and it will definitely pay for itself by your having skipped a few Starbucks runs. Wouldn’t take long at all, especially if you make a coffee run that includes more than one drink.

Here are a few options. I have both, my sweet hubby got them both for me for Christmas this year, not sure which one would work better, and honestly, I love both of them.

Pros and cons for each.

The battery powered one

PRO: A little faster to wash

PRO: Less pieces to get out/wash

PRO: Easy to froth milk right in your cup. (Make sure it’s just milk. Don’t add your coffee yet.)

CON: Takes a battery

CON: Must not overload your cup, or froth after you’ve already creamed your coffee. Trust me, you don’t want the mess.

The self-contained one
PRO: Make a double batch easily

PRO: Self-contained beaker makes for less mess and easier to know how much you can froth at once without making a mess

PRO: Does not need a battery

CON: More pieces to get out/wash

CON: (Obviously) Have to froth milk in a separate container from your cup

So equal playing fields, all in all. Just depends what you want to try first.

Okay. Here’s how to do it.

First, go ahead and get your coffee brewing. I make mine the regular strength that I usually do.

Now, warm up some creamer or milk or some combination thereof. About 40-60 sec in the microwave is great. For a big mug, I’m using about 1/4 to 1/3 cup of creamer and about 6-8 oz. coffee. If you like yours a little more or less creamy, adjust accordingly. My hubby is the candy-coffee drinker, and likes his the same way I do, with about 1/4 cup creamer. Play with it and see what you like best. You can always add more creamer after you taste your creation, so start with a little and go from there.

Froth! This is the most fun part. Both my frothers say to let the milk set for one minute before using, and this does seem to help the bubbles stay in my cup longer. Make enough froth to fill your cup half-full.

Doesn’t matter what order you put the items in your cup. When I’m using the battery frother, I warm the creamer directly in my cup, so coffee comes second. When I’m using the beaker, I warm it up in the beaker, and usually put coffee in my cup first. Again up to you. If you take sugar, go ahead and mix it in your coffee before adding the froth, or just add it to the creamer before you warm it. I’ve done it all combinations of ways and it seems to work just fine.

If you’re wondering how I got the coffee in the pre-foamed cup without destroying the foam, it’s not as hard as you might think. Just pour the coffee along the side, and watch the foam rise. It’s kindof fun.

Last, after your coffee with its nice topping of foam is in your favorite mug, drizzle caramel ice cream topping over top.  Shake a few shakes of salt over top and enjoy!

See also my salted caramel mocha recipe.

Variations: Add some English Toffee Torani syrup for an extra treat! It's delicious.

Notes: I use homemade creamer, made from milk and sweetened condensed milk. I actually make my own sweetened condensed milk too, and the recipe for both can be found here. I like that I can count (and pronounce) all the ingredients in my creamer. Milk, dry milk, sugar. C’est tout. Not all the preservatives you’ll find in a creamer from the store. Up to you. Not sure how store-bought creamer performs with the frothers, but if you’ve tried it, let me know.

Find me and lots of other yummy recipes on Miz Helen's Full Plate Thursday Link Party