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Caramel Apple Cider Latte - Cozy, Sweet, and Perfect for Fall

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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2 servings
Ingredients Method

Ingredients
  

  • Apple cider (not apple juice), 1 cup
  • Espresso or strong brewed coffee, 1–2 shots (about 2 ounces)
  • Milk of choice, 1/2 to 3/4 cup (dairy or non-dairy)
  • Caramel sauce, 1–2 tablespoons, plus extra for drizzling
  • Ground cinnamon, a pinch
  • Pure vanilla extract, 1/4 teaspoon (optional)
  • Whipped cream (optional, for topping)
  • Sea salt flakes (optional, for a salted caramel finish)

Method
 

  1. Warm the cider: In a small saucepan over medium heat, warm the apple cider until steaming, not boiling. Add a pinch of cinnamon and the vanilla if using. Stir gently.
  2. Prepare the espresso: Pull 1–2 shots of espresso. If you don’t have an espresso machine, brew very strong coffee (about 1/3 cup). Keep it hot.
  3. Heat and froth the milk: In a separate pan or microwave, warm the milk until hot but not scalded. Froth using a handheld frother, French press plunger, or whisk vigorously to create foam.
  4. Sweeten with caramel: Stir 1–2 tablespoons of caramel sauce into the hot cider until dissolved. Taste and adjust sweetness.
  5. Combine: Pour the espresso into a large mug. Add the caramel cider. Top with the hot milk, holding back the foam, then spoon the foam on top.
  6. Finish: Drizzle with caramel, add a pinch of cinnamon, and a tiny sprinkle of sea salt if you like a salted note. Serve immediately.