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Homemade Cinnamon-Spiced Caramel Lattes via | @forkknifeswoon

Homemade Cinnamon-Spiced Caramel Lattes

  • Author: Fork Knife Swoon
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 2 Servings 1x



Cinnamon Spiced Caramel Lattes

  • 11/2 cups hot brewed Dunkin’ Donuts® Bakery Series® Caramel Coffee Cake coffee
  • 3/4 cup whole milk*
  • 1 Tbsp brown sugar
  • 1/4 tsp ground cinnamon
  • for serving: fresh whipped cream, a drizzle of caramel, and a dusting of cinnamon

Easy 10-minute Homemade Caramel Sauce

  • 1 cup organic cane sugar
  • 6 Tbsp unsalted butter, cubed
  • 1/2 cup light whipping cream
  • 1/4 tsp pure vanilla extract
  • 1/2 tsp fine grain sea salt


for the Cinnamon-Spiced Caramel Lattes

  1. While the coffee is brewing, add the milk, brown sugar, and cinnamon to a small saucepan, and stir to combine. Cook, stirring often, over medium heat, until frothy and warmed through (but never letting reach a boil), about 2-3 minutes. Alternatively, use an electric milk-frother to heat and froth the milk.
  2. Divide the coffee between two large mugs, and slowly pour the warmed/frothed milk over top. Top with fresh whipped cream, a drizzle of caramel sauce, and a dusting of cinnamon, to taste. Enjoy!

for the Homemade Caramel Sauce

  1. Have all your ingredients available, and ready to add to the pan.
  2. Heat the sugar in a heavy-bottomed saucepan over medium heat. Begin stirring constantly with a wooden spoon or silicone spatula, until the sugar first becomes clumpy, then begins to dissolve.
  3. When the sugar is deeply golden and completely melted, add the cubed butter. The caramel will sputter and bubble, so use caution to avoid burning yourself. Continue stirring until the butter melts completely into the caramel, about 2-3 minutes.
  4. Slowly drizzle in the cream, while continuing to stir. Again, the caramel will sputter and bubble. When the cream is combined, stop stirring, and let the caramel boil and foam up for a full minute.
  5. Remove from the heat and stir in the vanilla and salt. Let cool for a couple of minutes in the pan, then pour into a heat-proof lidded jar, and allow to cool to room-temperature before using.
  6. This recipe will make more than you’ll need for the caramel lattes. May be made in advance, and the leftover caramel will keep in the refrigerator (tightly-covered) for up to 2 weeks. Warm the caramel slightly before serving.


*Use your favorite milk of choice. I find that whole milk, coconut milk, or cashew milk (or a mix) make for the creamiest lattes.