Description
This Salted Caramel Cashew Latte is a delightful blend of rich homemade salted caramel sauce, smooth cashew milk, and robust espresso. Topped with whipped cream, a drizzle of caramel, and crunchy salted cashews, this comforting beverage is perfect for an indulgent treat or cozy coffee break.
Ingredients
Salted Caramel Sauce
- 1 cup granulated sugar
- ¼ cup water
- ¾ cup heavy cream
- 3 tablespoons unsalted butter
- 1 teaspoon fine sea salt
Latte
- ¼ cup salted caramel sauce (for serving)
- 4 ounces brewed espresso (or strong brewed coffee)
- 1 ½ cups cashew milk
- Whipped cream (for topping, optional)
- Salted caramel sauce (for drizzling, optional)
- Salted cashews (for sprinkling, optional)
Instructions
- Make the Salted Caramel Sauce: In a medium heavy-bottomed saucepan over medium heat, combine the sugar and water. Heat until the sugar dissolves, then bring the mixture to a boil.
- Cook the Caramel: Without stirring, cook for 5 to 7 minutes until the mixture turns a deep amber color. Use a wet pastry brush to brush off any sugar crystals that form on the sides of the saucepan while cooking. Remove from heat immediately once the desired color is achieved.
- Finish the Sauce: Whisk in the heavy cream, unsalted butter, and sea salt until fully melted and smooth. The mixture will bubble up during this step, which is normal.
- Prepare the Latte Base: Divide 1/4 cup of the salted caramel sauce evenly between two mugs (2 tablespoons each). Pour 2 ounces of brewed espresso into each mug over the caramel.
- Heat Cashew Milk: In a small saucepan over medium heat, warm the cashew milk until hot but not boiling. Pour 3/4 cup of the warmed cashew milk into each mug and stir gently to combine all the ingredients.
- Add Toppings and Serve: Top each cup with a dollop of whipped cream, a drizzle of salted caramel sauce, and a sprinkle of salted cashews if desired. Serve immediately for best flavor and temperature.
- Storage Note: The recipe makes about 1 1/2 cups of salted caramel sauce. Store any leftover sauce in a sealed container in the refrigerator for up to 2 weeks.
Notes
- Use a wet pastry brush to prevent crystallization when making the caramel.
- Be cautious when whisking in cream and butter as the caramel mixture will bubble vigorously.
- Use freshly brewed espresso or a strong brewed coffee for the best taste.
- You can substitute cashew milk with any other plant-based milk if preferred.
- Leftover salted caramel sauce can be refrigerated and used for other desserts or drinks.
- For a dairy-free version, substitute heavy cream and butter with coconut cream and vegan butter, respectively.
