Caramel Coffee Recipe

This Caramel Coffee recipe makes a sweet, foamy hot drink with regular brewed coffee, milk and either caramel sauce or syrup. There is no espresso machine required, and it takes just 8 minutes.

“I made this on a cold snowy day while binging one of my favorite shows and it’s literally caramel coffee warm Starbucksy heaven.

—Addi

“I found this recipe on Pinterest. Great and easy. Thanks for the awesome, easy and delicious recipe.”

—Virgie

Why This Caramel Coffee Starts With Regular Brewed Coffee

One look around my kitchen, and you’d know that I’m coffee obsessed. I have two French presses, a cold brewer, a Chemex, a stovetop espresso maker and a Nespresso machine. With all that equipment, most mornings I still drink regular brewed coffee with a splash of milk.

But once in a while, I want something a little fancier, with the caramel flavor of a Starbucks caramel brulee latte. For this hot caramel coffee, I whisk caramel into milk until it’s steaming and foamy, then pour it over a mug of freshly brewed coffee. No espresso shots or steam wand needed.

Think of this as the hot counterpart to my Caramel Iced Coffee and Salted Caramel Cream Cold Brew. One generous mug, about eight minutes and much less expense than a coffee shop stop for your daily caffeine fix.

Caramel Coffee Recipe Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• caramel sauce – use 2 tablespoons of Microwave Caramel or a store-bought sauce like Ghirardelli or Torani. This option has a rich, buttery caramel flavor. You can also use more sauce for garnish.
• caramel syrup – this is your other option, not an additional ingredient. Use 1 1/2 tablespoons of Caramel Syrup For Coffee, homemade or store-bought (such as Torani or Monin). This kind of syrup stirs readily into the warm milk.
• whole milk – the recipe uses 1/2 cup to make the hot, foamy topping. Lower-fat milk also works, but whole milk makes a creamier drink.
• hot brewed coffee – use 1 cup (8 ounces) of freshly brewed coffee. I like dark roast with caramel because the coffee flavor is still noticeable, but use whichever roast you prefer.
• whipped cream – optional, along with an extra drizzle of caramel sauce if you want the full coffee-shop presentation. I’ll sometimes add a sprinkle of flaky sea salt, but that’s entirely up to you.

How To Make Hot Caramel Coffee

1. BREW. Make 1 cup of hot coffee using your usual brewing method and pour it into a large mug.
2. HEAT AND WHISK. Stir the milk together with either the caramel sauce or the caramel syrup in a small saucepan. Heat over medium for 3 to 4 minutes, whisking frequently, until the mixture is steaming and foamy. It does not need to come to a full boil.
3. POUR AND GARNISH. Pour the caramel milk over the coffee. Add whipped cream and more caramel sauce if you like.

Caramel Coffee Variations

• DAIRY-FREE – choose oat milk or almond milk and a caramel syrup or sauce made without dairy. Skip the whipped cream or use a dairy-free topping.
• LESS SWEET OR EXTRA SWEET – adjust the amount of caramel to your taste. Start with a little less if you prefer a subtle caramel flavor, or stir in a little more after tasting.

Make Ahead, Storage And Reheating

• Make Ahead: Brew the coffee ahead if convenient, but heat and whisk the caramel milk just before serving for the best foam.
• Refrigerate: For leftover prepared coffee, refrigerate uncovered until fully chilled, then cover and use within 1 day. An airtight container like a mason jar is best for coffee storage.
• Reheat: Warm gently in a saucepan over medium-low heat, whisking, or microwave in short intervals. The milk may not foam as much the second time.

Caramel Coffee FAQs