Spiked Crème Brûlée Latte

For when you’re it’s too cold for an espresso martini but you’re not a fan of hot toddy’s.

I too am enthralled with espresso martinis, but winter is here, and with that perpetual coldness.

Crème brûlée syrup. Here’s an alternative hot espresso based drink which is a dupe for a Starbucks holiday mainstay. The crème brûlée syrup is surprisingly simple. Save what’s leftover for your morning cup.

Rum based. A deviation from the base liquor of a espresso martini simply because the complexity and richness of rum pairs best with the crème brûlée syrup.

Spiked Crème Brûlée Latte

Ingredients:

  • 1/2 cup of granulated sugar
  • 1 1/2 cup of water
  • 1 TSP of vanilla extract
  • 2 shots of freshly brewed espresso
  • 1.5 ounces of dark rum
  • 1/2 cup of oat milk (or dairy/ non-dairy milk of your choice)
  1. Crème brûlée syrup. Heat pan at medium-high heat. Add water and stir in sugar. Stir until dissolved.
  2. Once mixture begins to bubble and brown, approximately 7-10 minutes later, remove from heat. Stir frequently with long spoon or whisk.
  3. Place majority (approximately 95 %) of syrup in heat safe container and allow to cool.
  4. Creme Brûlée Crumbles. On a baking sheet or plate lined with parchment paper, pour our remain syrup.
  5. Spread out with spatula. Allow to cool and harden.
  6. Once hardened, torch with kitchen torch to brûlée. Allow to cool and harden again.
  7. Once fully cooled, crumble with sharp knife into small pieces.
  8. Assemble drink. Add espresso, rum and syrup into mug. Stir.
  9. Top with frothed milk and crumbles.
  10. Serve & enjoy!