Caramel Apples are probably one of the unofficial “official fruits” of Fall. With September here and Fall knocking on the door, it’s only fitting to share this yummy Caramel Apple latte recipe that I created lately. The best part about this recipe? It’s so easy! And you get to make your very own homemade Caramel Apple syrup….trust me, it’s super delicious. Ready to make this Caramel Apple Latte recipe with me? Let’s go!
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Making Your Own Caramel Apple Syrup
Like other coffee recipes I’ve created and shared before, this one has you making your own Caramel Apple syrup. Please don’t get scared and stop reading because of that. It is so easy to do, I promise!
When my girls saw me making this caramel apple latte recently they were like, “Mama, why are you always making syrup now?” Because it’s so easy! And honestly, it’s a lot better for you than what you can get at the store. Sure, it still has a lot of sugar in it. But there are no chemicals or preservatives unless you decide to add them. Another bonus when it comes to making your own syrup? You can get as creative as you want with spices and flavors. It really is a lot of fun to just make it yourself!
So if you’re ready to make this apple syrup here is what you need:
- 2-3 medium sized apples, peeled and cubed. You can use whatever variety you’d like. I’d recommended not using Red Delicious apples because they seem to have the least amount of flavor, but if you have to it’s still okay. Maybe just increase to 4-5 apples instead.
- 1 cinnamon stick. This is definitely going to give that good Autumn flavor to your syrup without being overpowering.
- 3/4 cup of sugar
- 1/2 cup of brown sugar
- 1/2 teaspoon of butter extract. Here me out….a caramel apple does not need the butter flavor, but it is welcome. You don’t want to add actual butter to this syrup, though. If you add actual butter it will get cloudy and then you have to worry about fats separating, etc, etc. No thanks. If you choose to omit the butter extract that’s okay. If you add, great! It’s really up to you.
- 1/2 teaspoon caramel extract
- 3 cups of water. If you want your syrup to be a bit thicker, I’d recommend starting with 2 1/2 cups of water. It will reduce as it boils.
Gathering the ingredients for the apple syrup is the hardest part. Put everything in a medium-sized pot. Bring it to a boil. Let it boil for 15 to 20 minutes, and then turn it off. After you strain out the apples and the cinnamon stick, taadaa! Your syrup is made. It just has to cool before you can move on to the next step.
May I Have One Caramel Apple Latte, Please?!
The actual Caramel Apple Latte recipe is super easy to follow and make. Once you have the Caramel Apple syrup made, all that’s left to do is to build the drink. To make your Caramel Apple Latte you will need:
- Caramel sauce for drizzling
- 2 tbsp of the homemade Caramel Apple Syrup
- 2 shots of freshly brewed espresso (I highly recommend the Lavazza Super Crema Light-Medium Roast whole beans)
- 1/2 cup of steamed milk of your choice. When I made it I used half and half because I like the extra creaminess. But it’s totally up to you what milk you use!
First, you’ll want to brew your espresso. While that is brewing, go ahead and swirl the inside of your mug with the caramel sauce. Next you’ll add the 2 tablespoons of the homemade Caramel Apple Syrup. When the espresso is done, pour the two shots into your mug. Froth the milk and pour that in last. If you want to have the caramel drizzle linger on top for a while, make sure you create a frothy, foamy milk. Once your milk is in, drizzle the top with more Caramel Apple sauce. You can totally top it with some whipped cream, but it honestly doesn’t need it.
Of course, after your drink is made all that is left for you to do is to enjoy it! I highly suggest finding a cozy spot, grabbing a blanket, and enjoying it that way while you relax.
A Caramel Apple Latte Perfect for Fall
I really hope you enjoy your Caramel Apple Latte. Pumpkin spice is great and all, but caramel apple deserves a seat at the Fall table, too!
Let me know how you like it in the comments below. I would love to know if you add any other flavors or spices of your own. Happy coffee break my friends!
For more latte recipes and coffee-related content head on over to The Coffee Corner section of my blog!
Until next time…
Caramel Apple Latte
- 1 espresso machine You can use a coffee maker, too, but I suggest an espresso machine.
- 1 strainer
- 1 pot
- 1 bottle with a lid
Caramel Apple Syrup
- 3 medium apples peeled and cubed
- 1 cinnamon stick
- 3/4 cup sugar
- 1/2 cup brown sugar
- 1/2 tsp butter extract*
- 1/2 tsp caramel extract
- 3 cups water*
Caramel Apple Latte
- 2 tbsp homemade caramel apple syrup
- 2 shots espresso freshly brewed
- 1/2 cup milk* steamed and frothed
- caramel sauce for drizzling
Caramel Apple Syrup
- Peel and cube the apples. The cube sizes should be smaller, but they do not need to be uniform.
- Put the peeled and cubed apples into a medium-sized pot. Add the cinnamon stick, sugar, brown sugar, water, butter extract and caramel extract to the pot.
- Bring the contents of the pot to a boil. Continue to boil for 15-20 minutes. The apples will be soft when it is done, and the liquid will be a light amber color.
- Let the contents of the pot cool. Once it is done cooling, run the contents through a strainer. Make sure there are no chunks of apple left in the syrup. The syrup should be clear.
- Put the syrup in an airtight bottle and store in the refrigerator for up to two weeks.
Caramel Apple Latte
- Brew your espresso.
- While the espresso is brewing, drizzle and swirl the caramel sauce around the inside of your mug.
- Add the 2 tbsp of homemade caramel apple syrup to the mug.
- When your espresso is done, add the two shots of espresso to your mug.
- Steam and froth your milk. The frothier the milk, the longer the caramel sauce will linger on top of your drink. Pour your steamed and frothed milk into your mug.
- Top your drink with caramel sauce.
- Find a cozy spot to sit and enjoy your drink!
- The butter extract is optional, although I do recommend it. Do not use actual butter. It will cloud the syrup and potentially cause issues with fat separation.
- The consistency of the syrup is very close to what you would get in a coffee flavoring bottle. If you want a thicker syrup, reduce the amount of water that you use by 1/2-1 cups of water.
- You can use whatever kind of milk you’d like. When I made the drink I used half and half because I like the creaminess of it.
- You can add whipped cream if you want, but I suggest trying it without it first! It already has great flavor and sweetness.