Copycat Iced Caramel Apple Cream Latte Recipe
This delectably creamy, salty concoction is the perfect companion for an afternoon trip to the apple orchard!
Ingredients
- 1/2 cup brown sugar
- 1/2 cup water
- 2-3 large apples cut into small pieces Honeycrisp apples work best in this recipe
- 3/4 cup milk of your choice
- 3.5 cups hot water
- 4 tbsp finely ground espresso
- 1-2 tsp caramel syrup homemade or premade
- 3 tbsp heavy whipping cream
- 1 tbsp skim milk
- 1 pinch sea salt
- ice coffee cubes for a stronger coffee flavor
Instructions
- Add the brown sugar, water, and apple chunks to a small saucepan. Bring the mixture to a boil and simmer for an additional 20 minutes, stirring occasionally.
- Once the apples are soft, pour the mixture through a strainer positioned over a bowl. Using a spoon, crush the apples to remove as much of the juice as possible. Once you've removed what you can from the apples, pour the syrup into a jar. For the ultimate frosty drink, allow the syrup to cool in the fridge for at least 1 hour before assembling the drink. If you're using premade apple syrup, skip the first 2 steps.
- Combine the hot water and espresso in a French press. After 6 minutes have passed, push the plunger down and pour the coffee into a Mason jar for storage in the fridge for up to 3 days. As with the syrup, if you're looking for a frigid drink, allow it to cool in the refrigerator before assembling it. If you have an espresso machine, simply pull 2 shots of espresso and allow them to cool before assembling.
- Combine the caramel syrup, whipping cream, skim milk, and sea salt in a small bowl or milk frother. Froth to your desired consistency.
- Once it's time to assemble the drink, fill your favorite glass with ice, followed by approximately 1/4 cup of strongly brewed coffee or 2 shots of espresso. Add 1-2 teaspoons of the apple syrup and 3/4 cup milk and stir to combine. Finish with a dollop of the salted caramel cold cream foam, and enjoy!