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Caramel Apple Cider Latte Recipe
Ash Tyrrell

Caramel Apple Cider Latte Recipe

I make this caramel apple cider latte almost every weekend once the weather turns cool, and I honestly can't get enough of it. It started as a way to use up leftover apple cider in my fridge, and now it's become my go-to fall treat that beats anything I could order at a coffee shop.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 1 cup apple cider — the base of the drink and fresh cider gives a much richer apple flavor than juice
  • 1 cup strong brewed coffee or 2 shots of espresso — go bold here so the coffee doesn't get lost under the sweetness
  • 1/2 cup milk dairy or plant-based — I use whole milk for the creamiest froth, but oat milk froths beautifully too
  • 2 tablespoons caramel sauce plus extra for drizzling — use real caramel sauce, not syrup, for a thicker, richer coating
  • 1/4 teaspoon ground cinnamon — this ties the apple and caramel flavors together
  • 1/8 teaspoon ground nutmeg optional — just a pinch adds a warm, cozy background note
  • 1/4 teaspoon vanilla extract — rounds out the sweetness without making it taste artificial
  • Whipped cream optional — for topping, if I'm feeling indulgent
  • Cinnamon stick and apple slice for garnish (optional) — makes it look like a coffee shop drink

Method
 

  1. Start by brewing a strong cup of coffee or pulling two shots of espresso. I like using a French press because it gives the deepest flavor. Set it aside while you prep the rest of the drink.
  2. In a small saucepan, pour in the apple cider and heat it over medium-low heat. Stir occasionally so it doesn't scorch on the bottom. You just want it warm, not boiling.
  3. In a separate small pan or the microwave, warm your milk until it's hot but not scalded. Use a frother or a whisk to give it a light, airy foam. This is what makes the latte feel special.
  4. Add the caramel sauce, cinnamon, nutmeg, and vanilla extract directly into the warm apple cider. Stir until everything is fully combined and smooth. The kitchen will smell incredible at this point.
  5. Pour the brewed coffee into your mug first, then slowly add the spiced apple cider mixture. Top it off with your frothed milk, pouring gently so the foam sits on top.
  6. Finish with a drizzle of caramel sauce, a dollop of whipped cream if you like, and a cinnamon stick or apple slice on the rim. Serve it right away while it's warm and fragrant.

Notes

  • I always warm my mug with hot water first so the latte doesn't cool down too fast once it's poured.
  • I never skip real caramel sauce for the mix-in syrup makes the drink thinner and less rich.
  • I like adding a tiny pinch of salt to the caramel sauce; it makes the sweetness taste more balanced.
  • I froth my milk right before assembling so it doesn't deflate while I'm still prepping other steps.
  • I sometimes swap half the apple cider for apple butter mixed with water for an even deeper apple flavor.