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Salted Caramel Shaken Espresso: The Ultimate Guide to Making It at Home

  • Total Time: 25 minutes
  • Yield: 1 cup salted caramel sauce and 1 serving shaken espresso 1x

Description

Rich espresso, homemade salted caramel sauce, and your choice of milk, shaken to frothy perfection.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 6 tablespoons (90ml) unsalted butter, cut into pieces
  • 1/2 cup (120ml) heavy cream, warmed
  • 1 teaspoon sea salt, or to taste
  • 2 shots (approximately 2 ounces or 60ml) espresso, freshly brewed and cooled slightly
  • 1 tablespoon Salted Caramel Sauce (from above)
  • 1/2 cup (120ml) milk of your choice (dairy or non-dairy)
  • 1/4 teaspoon vanilla extract
  • Ice cubes
  • Whipped cream
  • Extra Salted Caramel Sauce for drizzling
  • Sea salt flakes

Instructions

  1. In a medium-sized, heavy-bottomed saucepan, pour in the granulated sugar. Place the saucepan over medium heat. Do not stir the sugar! Swirl the pan occasionally to help distribute the heat.
  2. As the sugar melts, it will start to turn clear and then gradually deepen to a golden amber color. Keep a close eye on it, as it can burn quickly once it reaches the amber stage.
  3. Once the sugar has reached a deep amber color, remove the saucepan from the heat. Immediately add the butter pieces to the melted sugar. Stir the butter into the sugar until it’s completely melted and smooth.
  4. Slowly pour in the warmed heavy cream. Stir constantly to combine the cream with the sugar and butter. The mixture might seize up a bit at first, but keep stirring, and it will eventually smooth out.
  5. Stir in the sea salt. Taste the caramel and add more salt if desired.
  6. Let the caramel sauce cool slightly in the saucepan before transferring it to a heat-proof jar or container. The caramel will thicken as it cools. Store the salted caramel sauce in the refrigerator for up to two weeks. If it becomes too thick in the fridge, you can gently warm it in the microwave or on the stovetop before using.
  7. Brew two shots of espresso using your preferred method – an espresso machine, a Moka pot, or even a strong French press coffee.
  8. Allow the espresso to cool slightly.
  9. Fill a cocktail shaker with ice cubes. You want the shaker to be about two-thirds full of ice.
  10. Pour the cooled espresso, 1 tablespoon of salted caramel sauce, milk of your choice, and vanilla extract into the shaker.
  11. Secure the lid on the shaker and shake vigorously for about 20-30 seconds.
  12. Strain the shaken espresso into a glass filled with ice.
  13. If desired, top with whipped cream, a drizzle of extra salted caramel sauce, and a sprinkle of sea salt flakes.
  14. Enjoy!

Notes

  • Adjust the amount of salted caramel sauce to your liking.
  • Use any type of milk you prefer (dairy, almond, oat, soy, coconut).
  • Vanilla extract adds a subtle flavor, but can be omitted.
  • Use a darker roast espresso or add an extra shot for a stronger coffee flavor.
  • If you don’t have espresso, you can use strong brewed coffee instead.
  • Drizzle the inside of your glass with salted caramel sauce for an extra touch.
  • Make a salted caramel cold foam by whisking together heavy cream, salted caramel sauce, and a pinch of salt until it forms soft peaks.
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes

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Find it online: https://recipefantastic.com/salted-caramel-shaken-espresso/