Starbucks Creme Brulee Latte Recipes

CRèME BRûLéE LATTE

Steps:

• Brew the espresso. Steam the milk. If you don't have an espresso machine, you can substitute strongly brewed coffee and heat the milk to near boiling on the stovetop.
• Mix the coffee and milk together. Add the syrups and stir.
• Top with whipped cream and a caramel sauce drizzle, plus caramel pieces, if desired.

PUMPKIN CRèME BRûLéE LATTE

Steps:

• Brew two shots of espresso with the crème brûlée coffee grounds.
• In a cup, add in caramel syrup and pumpkin pie syrup.
• Add in the two shots of espresso.
• Steam and froth 1 cup of milk (depending on your cup size).
• Pour in milk over the espresso shots.
• Top with whipped topping, caramel syrup, and cinnamon.
• Serve

SALTED CARAMEL BRûLéE LATTE.

Steps:

• 1. Line a baking sheet with parchment paper. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin, even layer and sprinkle with flaky sea salt. Let sit 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon. 2. Combine the milk, caramel, and a pinch of salt in a medium pot and bring to a simmer, heat until steaming. Add the vanilla. Using a small whisk or a fork, whisk until frothy. Remove from the heat. 3. Divide the espresso between 2 mugs. Pour over the caramel milk. Top with whipped cream and a sprinkle of caramel brûlée Drink up!

SUGAR FREE CARAMEL BRULEE LATTE

Steps:

• Pour 2 cups of coffee. Add 2 tablespoons of heavy cream to each cup and one tablespoon of Skinny Mixes caramel syrup. Add your favorite low carb sweetener if desired. Top with 1 tbs of your favorite low carb whipped cream and a drizzle of sugar free caramel if desired.

STARBUCKS CREME BRULEE LATTE RECIPE

Steps:

• Combine all ingredients together and enjoy! For iced coffee, refrigerate brewed coffee until chilled. Combine ingredients and add the desired amount of ice.

PUMPKIN SPICE LATTE CRèME BRûLéE

Steps:

• Heat the oven to 300 degrees F.
• Place four (6-ounce) gratin dishes or ramekins in a high-rimmed baking sheet or roasting pan big enough to hold them.
• In a small saucepan, stir together the cream, milk, sugar, pumpkin purée, spices, and salt. Heat the mixture over medium heat until the sugar dissolves and the mixture is barely steaming, 3-4 minutes. Remove from heat and set aside.
• In a medium bowl, whisk together the egg yolks.
• Gradually add about 1/2 cup of the hot cream mixture to the yolks, whisking constantly, then slowly add the remaining cream mixture and stir to fully combine. Mix in the espresso powder.
• Pour the mixture through a fine-mesh strainer set over a bowl.
• Divide the mixture among the gratin dishes or ramekins. Place the baking sheet in the oven and carefully pour enough hot water into the pan to come halfway up the sides of the ramekins (see Notes).
• Bake the custards for 20 to 25 minutes (if using gratin dishes) or 30-35 minutes (if using ramekins). The edges of the custards should be just set but the centers should still jiggle when the pan is gently shaken.
• Transfer the ramekins to a wire rack and let cool to room temperature. Loosely cover the ramekins and refrigerate at least 3 hours or overnight.
• Just before serving, sprinkle the top of each crème brûlée with an even layer of sugar (about 1 1/2 teaspoons per ramekin). Working with one ramekin at a time and using a kitchen blowtorch, move the flame continuously in small circles over the surface until the sugar melts and lightly browns. Serve immediately.