Creme Brulee Latte

There’s something about winter light — how it softens against stoneware, how the air carries the hush of hearth and home. This Crème Brûlée Latte feels like that moment in a cup.

Steamed milk swirled with brown sugar, vanilla, and a whisper of cognac, finished with a flicker of flame that kisses the top to caramel gold. A slow sip by the window, the scent of toasted sugar and calm — a small ritual of comfort, cradled in clay and quiet light.

The lovechild of two of my favourite things….

That first crack! Unbeatable

Happiness in a crunchy topped mug….

latte, creme brulee, caramel latte, cognac, winter drinks, coffee, cosy drinks, hot drinks

Yield: 2

Author: Suze Morrison

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Creme Brulee Latte with Cognac Caramel

Prep time: 10 MinCook time: 5 MinTotal time: 15 Min

There’s something about winter light — how it softens against stoneware, how the air carries the hush of hearth and home. This Crème Brûlée Latte feels like that moment in a cup.

Steamed milk swirled with brown sugar, vanilla, and a whisper of cognac, finished with a flicker of flame that kisses the top to caramel gold. A slow sip by the window, the scent of toasted sugar and calm — a small ritual of comfort, cradled in clay and quiet light.

Ingredients

• 2 cups (480ml) whole milk (or oat milk for dairy-free)
• 2 tbsp soft brown sugar
• 1 tbsp caramel sauce, plus extra for drizzling
• 1 tbsp vanilla bean paste (or extract)
• 1 tsp cognac (or ½ tsp cognac essence for non-alcoholic)
• Pinch of sea salt
• 2 shots espresso (or ½ cup strong brewed coffee)
• 1 tsp brown sugar (for brûlée topping)

Instructions

1. Warm the caramel base:
2. In a small saucepan, gently heat the milk, brown sugar, caramel sauce, vanilla, cognac, and sea salt over medium heat. Whisk continuously until the sugar dissolves and the mixture is steaming with a light froth forming on top.
3. Pour and blend:
4. Divide the hot espresso between two mugs, then top with the caramel–cognac milk. Stir gently to marry the flavours.
5. Brûlée finish:
6. Sprinkle a thin layer of brown sugar over the surface of each latte. Using a kitchen torch, caramelise until the sugar bubbles and hardens into a delicate amber crust.
7. Serve and savour:
8. Finish with a light drizzle of caramel and a touch of flaked sea salt. Sip slowly — it’s smooth, toasted and gently perfumed with vanilla and cognac warmth.

https://gourmetglow.co.uk/recipes/creme-brulee-latte

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