If you're in the mood for a Caramel Oat Milk Latte, skip the coffee shop and try this homemade version instead! This caramel latte comes together in three simple ingredients: espresso, oat milk, and dairy-free caramel sauce. Try it hot or iced!
This caramel latte is indulgent but making it at home ensures it’s made using simple ingredients and you can control the sweetness and creaminess!
It's made with a double shot of espresso, oat milk, and homemade dairy-free caramel!
It is rich, perfectly sweet, and a great afternoon pick me up.
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Ingredients
This caramel oat milk latte is easy to make with simple ingredients you likely already have at home. Feel free to enjoy it hot or iced.
Espresso: A latte is a made up of one or two shots of espresso and steamed milk. I use a Nespresso.
Oat Milk: I prefer oat milk when making lattes at home because it's creamy. But I oftentimes use almond milk or soy milk as well. Use your favorite plant-based milk.
Caramel Sauce: This vegan caramel sauce is made with coconut milk and organic cane sugar. It comes together in about 10 minutes and tastes so sweet and rich! Can't forget the sea salt flakes.
See recipe card for quantities.
Helpful Equipment
This caramel oat milk latte recipe includes espresso so you will need an espresso machine.
I have a Nespresso and absolutely LOVE it. It brews perfect espresso shots in minutes with no hassle. If you're a coffee lover, you gotta get one.
I use the double espresso vertuo pods.
If you want to froth your milk, I recommend and use an Aeroccino. The aeroccino froths milk hot and cold.
How to Make This Recipe
Oat milk has gained popularity as a milk alternative, and for good reason. It's creamy, has a neutral flavor, and froths easily!
Give this oat milk latte with caramel try, and it might just make you rethink those frequent coffee shop trips.
The full written recipe can be found in the recipe card below.
Step 1: Make the caramel sauce by adding the sugar to a pan over medium-high heat. Stir the sugar for about 1-2 minutes to start to melt.
Step 2: Whisk in the coconut milk and flaky salt. Bring to a boil then reduce to a simmer over low medium heat and let it simmer for about 12-15 minutes or until caramel is thick enough to coat the back of a spoon. It will continue to thicken as it cools.
Step 3: Let cool and then transfer the caramel to a jar with a lid. Caramel can be stored in the fridge for up to 7 days.
Step 4: Add caramel to the bottom of a mug, the amount depends on your sweetness preference.
Step 5: Brew a double shot of espresso and add over the caramel.
Step 6: Froth and steam the oat milk and add to the mug.
Step 7: Drizzle caramel over the top and enjoy!
If you like sweeter coffee, I recommend adding 1 teaspoon of brown sugar syrup.
Make it iced: Dissolve the caramel into the hot espresso shot before pouring over ice cubes and oat milk.
Substitutions & Variations
The best part of making coffee at home is that you get to create the perfect drink for you including the sweetness and creaminess.
Espresso: If you don't have an espresso machine, you can substitute the double shot of espresso with ½ cup strong coffee. Adjust the milk as needed, you might need less.
Oat Milk: Oat milk is my personal favorite but almond milk, cashew milk, and soy milk are great options as well. Use your favorite plant-based milk!
Caramel Sauce: If you don't want to make caramel sauce from scratch, you can use a store-bought caramel sauce or a caramel simple syrup- that won't be as thick but it will still add the caramel flavor.
Storage
Store leftover caramel syrup in an airtight jar in the fridge for up to 7 days or freeze for up to 1 month. Use in coffee, cakes, pancakes, ice cream, and more!
Tips & Tricks
The caramel will continue to thicken as it cools.
If you overcook it, you'll end up with extremely thick caramel after it cools- almost the same texture as caramel candies.
If that happens, don't worry! Scoop some out and reheat it on the stovetop or microwave and it will return to a right texture.
Caramel won't dissolve in cold liquids so if you're making an iced latte, dissolve the caramel in the hot espresso first and then add the ice, milk, and a drizzle of caramel over the top.
Use an unsweetened oat milk so you can be completely in control of the sweetness.
If you want a sweeter coffee, I recommend adding brown sugar syrup.
Frequently Asked Questions
Oat milk is a great choice for lattes because it's neutral in flavor, incredibly creamy and froths beautifully. Almond milk is a little thinner but a great choice as well.
Vegan caramel is made with sugar and coconut milk.
Don't panic! You might have overcooked it just slightly but if it doesn't taste burnt, it's fine. Simply scoop a bit out and microwave it or head it on the stovetop and it will return to the right consistency.
More Coffee Recipes
Looking for other recipes like this? Try these:
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Recipe
Caramel Oat Milk Latte
Ingredients
Vegan Caramel Sauce
- ¾ cup Organic Cane Sugar
- 1 cup Full-Fat Coconut Milk
- ½-3/4 teaspoon Maldon Salt
Caramel Oat Milk Latte
- Double Shot of Espresso
- 1 tablespoon Caramel Sauce more for topping
- ½ cup Oat Milk
Instructions
- Make the caramel sauce by adding the sugar to a pan over medium-high heat. Stir the sugar for about 1-2 minutes to start to melt.
- Whisk in the coconut milk and flaky salt.
- Bring to a boil then reduce to a simmer over low medium heat and let it simmer for about 12-15 minutes or until caramel is thick enough to coat the back of a spoon. It will continue to thicken as it cools.
- Let cool and then transfer the caramel to a jar with a lid. Caramel can be stored in the fridge for up to 7 days.
- Add caramel to the bottom of a mug, the amount depends on your sweetness preference.
- Brew a double shot of espresso and add over the caramel.
- Froth and steam the oat milk and add to the mug. Drizzle caramel over the top and enjoy!
- If you like sweeter coffee, I recommend adding 1 teaspoon of brown sugar syrup.
- Make it iced by dissolving the caramel into the hot espresso shot before pour over ice cubes and oat milk.
Notes
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