Crème Brûlée Latte
Crème brûlée, also known as caramel brûlée, is a rich custard dessert often flavoured with vanilla and topped with a hardened caramel crust. Although it isn’t a traditional Christmas or holiday dessert, I find it available in restaurants and at dinner parties in December more so than any other time of the year.
Making them is a challenge to perfect, and eating them is a pleasure right from breaking the caramel crust, to scooping the last bit out of the bottom of the cup. Making a crème brûlée latte is even easier and just as enjoyable to consume.
Crème Brûlée Latte Recipe
- double shot of espresso
- 1 cup of milk
- 2-3 tablespoons of sugar or sucralose (depending on how sweet you like your lattes)
- 1 tablespoon of vanilla extract
- 2 tablespoons of caramel topping
Add sugar and vanilla extract to your latte cup, then turn the cup at an angle and drizzle 1 tablespoon of caramel topping down the sides of the cup. Brew espresso and add it to the cup. Pour the milk into the stainless steel pitcher then heat the milk until the pitcher is too hot to keep your finger on for longer than 1 second. Pour half the milk into your cup of espresso, and thickly foam the remaining milk in the pitcher. Pour foam into the cup and drizzle the remaining 1 tablespoon of caramel onto the foam. Enjoy!