Cinnamon-Spiced Caramel Lattes

MogoBlog MogoLicious Tasty Tip of the Day:  There’s something about richly golden caramel that just screams Autumn, and we’re sure in the midst of that coziest of all seasons. These are the glorious days of nubby cashmere socks, cheerful stacked pumpkins and mums and changing leaves, and warm, steamy mugs of spiced cider and tea and my very favorite indulgence of all, coffee. It’s just not morning without it.

Cinnamon-Spiced Caramel Lattes

Ingredients for Cinnamon-Spiced Caramel Latte:

    • 1-1/2 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

Ingredients for Easy 10 minute 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

Instructions for Cinnamon-Spiced Caramel Latte:

    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!

Instructions for the 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.


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

Prep Time:  15 minutes
Cook Time:  15 minutes

Yields:  2 Mug with Attitude servings


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