Copycat Iced Caramel Brûlée Latte

Ingredients

• 0.5 cup packed brown sugar (packed)
• 1 cup hot water
• 1 can sweetened condensed milk (can size not stated)
• salt (a pinch)
• 1 tbsp vanilla extract
• caramel brûlée syrup (amount for one latte not stated; made from the syrup ingredients above)
• espresso (a few shots; exact amount not stated)
• milk (amount not stated; add to top up the cup)
• whipped cream (for topping; amount not stated)
• gold sanding sugar sprinkles (for topping; amount not stated)

Steps

1. 1

   Put the packed brown sugar in a pan over medium heat and spread it across the bottom so it melts evenly.

2. 2

   Stir the sugar as it begins to look wet, continuing until it has completely melted and looks smooth.

3. 3

   Quickly add the hot water, stirring continuously. Keep stirring as the caramel melts back into liquid.

4. 4

   Add the can of sweetened condensed milk and stir until fully combined.

5. 5

   Turn the heat to low and simmer for about 10 minutes, stirring during the simmer.

6. 6

   Remove the pan from the heat and let the syrup cool for about a minute.

7. 7

   Add a pinch of salt and the vanilla extract. Mix thoroughly, then let the syrup cool considerably before transferring it to a storage bottle.

8. 8

   To make the latte, put some syrup in a cup and add a few shots of espresso. Swirl to combine.

9. 9

   Add the milk, then stir with a straw. Top up with additional milk if needed to fill the cup.

10. 10

    Top with whipped cream and gold sanding sugar sprinkles.

Notes

The transcript says “add in your rice,” but immediately corrects this as a mistaken order and says to add the milk first; milk is extracted. It mentions crushing Werther’s candies as an abandoned idea, not part of the finished latte. Can size, syrup amount per latte, espresso quantity, milk quantity, and chilling time are not specified.

Nutrition per serving

• drink
• copycat
• iced
• coffee
• homemade syrup
• American
• sweet