Copycat Starbucks Caramel Brulée Latte Recipe

If you’ve ever wandered into a Starbucks on a chilly December afternoon and ordered a Caramel Brulée Latte, you probably remember that first velvety sip. It’s sweet in a way that hits your nostalgia button, somewhere between toasted marshmallows and crème brûlée, all wrapped in cozy caramel and steamed milk. I remember the first time I tried one. I’d ducked into a Starbucks to escape the sleet in Vienna, and this latte tasted like warmth in a cup. The crunchy topping melted into the whipped cream as I sat by the window and watched people rush past in snow-slick coats. That flavor stuck with me ever since.

This Copycat Starbucks Caramel Brulée Latte brings all that magic home, without the seasonal wait. The secret’s in the caramel brulée sauce: rich, milky, lightly salted, with that hint of toasted sugar depth. You can make the sauce ahead of time and bottle it for whenever the craving strikes. The crunch topping? That’s the easy part, and it makes the whole thing feel special.

Once you get the base sauce right, you’re basically your own barista. Hot, iced, dairy-free, or even boozy (yep, we’ll get to that), this latte is endlessly customizable and ready in minutes.

How to make a Copycat Starbucks Caramel Brulée Latte

Start by making the caramel brulée sauce. It’s a silky blend of caramelized sugar, milk powder, and vanilla, balanced with a whisper of salt and baking soda for that creamy, cooked-sugar feel. Swirl it into hot espresso and steamed milk, then crown it with whipped cream and shards of homemade caramel crunch topping.

Trust me, this version is dangerously close to the real deal, maybe even better, because you control the sweetness and milk.

Nutrition facts (per 16 oz serving, with whole milk and toppings)

• Calories: 390
• Total Fat: 15 g
• Saturated Fat: 9 g
• Carbohydrates: 55 g
• Sugar: 46 g
• Protein: 11 g

Ingredients (1 serving, 16 oz)

Prep Time: 10 minutes (sauce and topping can be made ahead)
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 1

For the Caramel Brulée Sauce (makes 1¼ cups, enough for 8–10 drinks)

• 1 cup granulated sugar
• ¼ cup light corn syrup
• ¼ cup water
• ½ cup skim milk powder
• ¾ cup hot water (divided)
• 1 tsp vanilla extract
• ¼ to ½ tsp fine sea salt (to taste)
• ⅛ tsp baking soda

For the Caramel Brulée Crunch Topping

• ½ cup granulated sugar
• Pinch of salt or baking soda (optional)

For the Latte

• 2 shots espresso (or ⅓ cup strong brewed coffee)
• 10 oz steamed 2% milk (or any milk you like)
• 3 tbsp caramel brulée sauce (4 if you want it Starbucks-sweet)
• Whipped cream
• Caramel brulée crunch topping

Tools you’ll need

• Small saucepan
• Whisk and heatproof spoon
• Blender or hand whisk for milk
• Espresso machine or moka pot
• 16 oz mug or glass
• Candy thermometer (optional but helpful)
• Silicone mat or parchment for the topping

Instructions

Step 1: Make the caramel brulée sauce

In a saucepan, combine sugar, corn syrup, and ¼ cup water. Stir just until wet, then heat on medium-high until it turns a deep amber. This takes about 5–7 minutes. Remove from heat and slowly whisk in ¼ cup hot water, it’ll bubble up! Then stir in the milk powder dissolved in the remaining ½ cup hot water, followed by vanilla, baking soda, and salt. Let cool slightly and store in a jar.

Step 2: Make the crunch topping

Melt ½ cup sugar in a dry saucepan over medium heat until golden brown. Pour onto a silicone mat or parchment and let it harden completely. Once cooled, break into small shards or crush with a rolling pin. Store in an airtight container.

Step 3: Build your latte

Brew your espresso and pour it into a 16 oz mug. Stir in 3–4 tablespoons of caramel brulée sauce (warm it slightly if it’s cold). Steam the milk until it’s hot and foamy, then pour over the espresso mix. Top with whipped cream and a generous sprinkle of crunch topping.

Tips

• Use whole or 2% milk for the most Starbucks-like texture.
• If your caramel sauce thickens in the fridge, microwave it for 10–15 seconds or run the jar under warm water.
• You can make the sauce and topping up to 2 weeks in advance.
• For iced: Use cold milk, 4 tbsp sauce, and pour over ice.
• Froth milk with a French press if you don’t have a steamer, just pump the plunger fast.

What to serve with

Cozy sweet pairings

• Cinnamon coffee cake – The warm spice plays beautifully against the sweet caramel notes. A buttery, crumbly slice makes the perfect breakfast pairing.
• Salted shortbread cookies – Buttery, not too sweet, and a little salty to balance the drink. I love dunking one right into the foam.
• Gingerbread biscotti – Crunchy and spiced, it holds up well to dipping and adds a nice holiday twist.

Light savory snacks

• Everything bagel with cream cheese – You wouldn’t think it works, but the salty-savory bite next to a sweet latte is kind of addictive.
• Mini spinach quiches – If you’re serving this as a brunch drink, these tiny bites are rich, eggy, and earthy enough to balance the sugar rush.

Something fresh

• Orange slices or segments – A tart-sweet contrast to all the caramel and cream. Try serving with a dusting of cinnamon on top.
• Apple wedges with peanut butter – The fruitiness echoes the caramel, and the peanut butter adds grounding richness. Kids love this combo too.

Variations

Iced Caramel Brulée Latte

Just use cold milk and pour over ice. Use 4 tbsp sauce instead of 3 to offset dilution.

Caramel Brulée Frappuccino

Blend 1 cup ice, ¾ cup milk, 2 shots espresso, and 3–4 tbsp sauce until smooth. Top with whipped cream and crushed topping.

Dairy-Free Version

Use oat milk or almond milk and skip the milk powder in the sauce. Sub in coconut cream + brown sugar for richness.

Boozy Holiday Latte

Add 1 oz of bourbon or caramel vodka before the milk. Stir gently and sip slowly by the fire.

Caramel Brulée Chai Latte

Use strong chai tea concentrate in place of espresso. The warm spices go so well with the milky caramel base.

Ingredient substitutes

Sugar

Original: Granulated white sugar
Substitute: Light brown sugar for a deeper molasses note, or coconut sugar for a more rustic vibe (but will taste less Starbucks-y)

Milk Powder

Original: Skim milk powder
Substitute: Whole milk powder for a richer version, or 3 tbsp sweetened condensed milk for a thicker, sweeter sauce

Espresso

Original: 2 shots Starbucks-style espresso
Substitute: Strong brewed coffee, cold brew concentrate, or instant espresso made with less water

Milk

Original: 2% milk
Substitute: Oat milk (creamier), almond milk (lighter), soy milk (neutral), or whole milk for indulgence

Corn Syrup

Original: Light corn syrup
Substitute: Glucose syrup, agave nectar, or just extra sugar (texture may be slightly less glossy)

Baking Soda

Original: ⅛ tsp baking soda (to round acidity)
Substitute: A pinch of salt only, or omit, though the soda gives that creamy, cafe-quality finish

Crunch Topping

Original: Homemade sugar brittle
Substitute: Crushed toffee bits, hard caramel candy, or brown sugar streusel crumbles

Honest Review

After a handful of test batches and more than a few over-caramelized pans, this copycat Caramel Brulée Latte absolutely delivers. The sauce has that rich, creamy depth you’d expect from the real thing, just sweet enough, with a toasty, almost custard-like note that lingers on your tongue. Once you steam it into milk and top it with whipped cream and crunchy shards? It tastes like holiday season in a mug.

Is it exactly like Starbucks? Not quite. They’ve got industrial flavorings, precise machines, and who knows what kind of emulsifiers keeping things shelf-stable and pourable for weeks. But this version? It’s deeply satisfying. The homemade sauce is warmer, slightly more personal, and honestly… kind of better in its own way.

If you’re chasing that winter café vibe without having to leave your kitchen, or you just want to skip the $7 price tag, this latte scratches that caramel comfort craving perfectly. I’ve already made it twice this week, and the crunch topping might be my new favorite “why not” dessert garnish.