Coffee Drink
Caramel Brûlée Latte: Hot and Iced Recipe
A caramel brûlée latte combines espresso and milk with vanilla-and-toffee dessert flavor. This home version uses crème brûlée syrup for a silky drink, with caramel crunch as an optional crisp finish.
Drink Snapshot
- Caffeine
- 75 mg reference36 g prepared espressoBeans, dose and extraction change caffeine.
- Calories
- 150 kcalEstimated serving: whole milk and named French syrup, no toppings
Serving, sugar and sources
- Serving
- 36 g espresso + 160 g (⅔ US cup) whole milk + 15 ml (1 US tbsp) named crème brûlée syrup
- Made with
- Espresso, whole milk and crème brûlée syrup
- Sugar
- 20.1 g total. Estimated total: 12 g from syrup plus 8.1 g naturally occurring milk sugar.
- Preparation
- About 5 minutes; espresso equipment ready
Named French syrup label and USDA reference arithmetic, checked 26 September 2026. Different products need their own labels. See the full calculation or label comparison.
Key Takeaways
- Choose a crème brûlée-style syrup for vanilla and toffee notes; ordinary caramel syrup makes a different flavor.
- Add caramel crunch at the last moment if you want crisp texture alongside the creamy latte.
- Mix the syrup into hot espresso before adding milk so the flavor runs through the drink.
On This Page9 Sections
Caramel Brûlée vs. Caramel Latte
Look for the flavoring, not a flame. Our brûlée-style latte uses a dedicated dessert syrup with vanilla and toffee notes. A caramel latte can use ordinary caramel sauce or syrup without that particular flavor combination.
The Starbucks version provides a useful café reference: its 2024 holiday description specifies caramel brûlée sauce, espresso, steamed milk, whipped cream and a crunchy topping. The measured home recipe below uses a different ingredient and omits the toppings.
When ordering, specify “caramel brûlée,” the size, hot or iced where offered, and whether you want whipped cream and crunch.
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| Drink | Where the flavor goes | Useful distinction |
|---|---|---|
| Caramel brûlée latte | Brûlée-style sauce or syrup mixed into the coffee | Dessert flavor; café toppings may add cream and crunch |
| Caramel latte | Caramel sauce or syrup mixed through espresso and milk | A broader caramel-flavored latte |
| Caramel macchiato, familiar café style | Vanilla-flavored milk, espresso and caramel drizzle | Different assembly and flavor balance |
See caramel macchiato for that layered preparation. “Crème brûlée latte” is also a useful description of this syrup-based home version.
What Does a Caramel Brûlée Latte Taste Like?
This brûlée-style latte tastes of sweet vanilla and toffee over a milky espresso base. The syrup blends into the drink, so the texture stays silky rather than custard-thick. Espresso supplies the bitter edge beneath the dessert flavors; optional caramel crunch adds a brief crisp contrast.
I prefer a cocoa-led espresso in this latte because it gives the vanilla and toffee sweetness a darker coffee finish.
Caramel Brûlée Latte Recipe
Recipe
Home Caramel Brûlée Latte
- Makes:
- 1 serving
- Time:
- About 5 minutes; equipment ready
Ingredients
- 18 g coffee, ground for espresso, to yield 36 g brewed espresso
- 160 g (⅔ US cup) cold whole milk
- 15 ml (1 US tbsp) Monin France Crème Brûlée syrup
Equipment
- Espresso machine and grinder
- Scale, syrup measure and spoon
- Milk pitcher and thermometer, or small pan and handheld frother
- 250 ml (8.5 US fl oz) heatproof cup
- Espresso basket suited to 18 g and tamper
- Small heatproof pouring cup for the espresso
Method
- Measure the syrup. Measure 15 ml (1 US tbsp) crème brûlée syrup into the warmed cup.
- Mix the base. Brew 18 g ground coffee to 36 g espresso and stir it into the syrup.
- Texture the milk. Steam 160 g (⅔ US cup) cold whole milk to 60–65°C (140–149°F) with fine, pourable foam. Turn off the steam before removing the wand. If the portion is too small for your wand, warm it in a small pan and froth briefly.
- Pour. Swirl the milk and pour the whole portion into the flavored espresso.
Estimated nutrition: 150 kcal; 20.1 g total sugar. Per latte, using whole milk and Monin France Crème Brûlée syrup, without toppings.
Recipe notes
Contains milk. Check the syrup label when substituting products.
Milk is weighed before steaming; all is served.
Do not torch the drink.
This recipe uses Monin France Crème Brûlée syrup. A different syrup or sauce changes the flavor and nutrition estimate. Use the espresso brewing guide for the coffee preparation.
Optional Caramel Crunch
For a crisp finish, add a little ready-made caramelized-sugar topping immediately before drinking, following its label. Keep it separate until serving; a crunch added early will soften in the drink. Whipped cream is another optional café-style addition.
Do not torch the surface of the latte. This recipe gets its dessert character from the syrup. Check toppings for additional ingredients and allergens.
Iced Caramel Brûlée Latte
Mix 15 ml (1 US tbsp) syrup with 36 g hot espresso, then cool briefly. Put 120 g (4.2 oz) ice into a 350 ml (11.8 US fl oz) glass, add 120 g (½ US cup) cold whole milk, and pour in the flavored espresso. Stir before drinking. There is no milk-steaming step.
This smaller milk portion leaves room for ice. With the same syrup it is estimated at 125 kcal and 18.1 g total sugar. The espresso portion, and therefore the reference caffeine calculation, stays the same. The iced latte guide explains the plain drink's assembly.
Choose the Flavor Before Adding More Sugar
The vanilla and toffee notes are what I look for in a brûlée latte. I taste it before adding more caramel, because a second generous sweet flavor can make the first one less distinct to me.
If all you have is regular caramel syrup, use the caramel latte recipe.
| What you notice | What to change |
|---|---|
| Too sweet | Try 10 ml (2 US tsp) of the named syrup next time; the hot drink is estimated at 135 kcal and 16.1 g total sugar |
| Sweet syrup remains at the bottom | Mix it completely with hot espresso before adding milk |
| Flavor is weak despite plenty of sugar | Check that the product is a crème brûlée flavoring; more ordinary caramel does not add vanilla automatically |
| Large, airy milk bubbles | Introduce less air and swirl the pitcher before pouring |
| Crunch disappears quickly | Add it just before drinking, or serve it separately |
For a simpler vanilla direction, use the vanilla latte recipe. For a plant-milk variation, follow the carton's heating directions and use its nutrition values.
Caramel Brûlée Latte Calories and Caffeine
The main hot recipe is estimated at 150 kcal, 20.1 g total sugar and 75 mg reference caffeine. It contains milk. The named syrup's published ingredients do not list egg or dairy, but that does not describe every sauce, topping or café drink sold under the same name.
Serving calculation and source assumptions
Monin France's label lists 325 kcal and 80 g sugar per 100 ml: 15 ml supplies 48.75 kcal and 12 g sugar. USDA whole milk, NDB 01077, supplies 61 kcal and 5.05 g sugar per 100 g: 160 g adds 97.6 kcal and 8.08 g sugar. USDA prepared espresso, NDB 14210, adds 3.24 kcal for 36 g. Total: 149.59 kcal and 20.08 g sugar before rounding.
With 120 g milk, the iced version is 125.19 kcal and 18.06 g sugar. With 160 g milk and 10 ml syrup, the less-sweet hot version is 133.34 kcal and 16.08 g sugar. Milk sugar is part of all totals.
For caffeine, the generic prepared-espresso reference is 212 mg per 100 g. Multiplying by 36 g gives 76.32 mg, rounded to 75 mg. This is not a measurement of the home extraction.