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Although it’s been several years since salted caramel became all the rage, it continues to be a popular choice for coffee drinks and desserts today. I’ve shared my recipe for my favorite way to drink coffee, but I realized that it could be easily adapted to be a salted caramel latte and still be healthy!
If you’re a gourmet coffee fan (I am too), stop spending $5 (or more!) to consume a less healthy alternative. Start making delicious (and healthier) coffee at home!
What Exactly Is a Latte?
A latte is made with espresso, warm milk, and milk foam. At a coffee shop, they have an espresso machine to handle those jobs. There are plenty of other ways to make lattes at home though without fancy equipment. (Of course, if you love coffee, you may want to consider these non-toxic ways to brew a finer cup.)
In place of the espresso, I just use brewed coffee. Then I usually add some butter and coconut oil for healthy fats. Just give these a whirl in your blender and you have a frothy, satisfying latte!
How I Make a Healthy Salted Caramel Latte at Home
Obviously, to turn a regular latte into a salted caramel latte, you’re going to need something sweet with the flavors of caramel, and just a dash of salt.
I like to avoid the refined sugars and artificial flavors and sweeteners of the commercial version so I turn to more wholesome ingredients I already have in my kitchen:
- My normal version: I don’t like my coffee super sweet, so I just mix in a little vanilla extract, drizzle a little raw honey over the top, and sprinkle it with a little Himalayan salt.
- My “treat” version: If I really want something a little more decadent, I’ll top the latte with a dollop of whipped cream. (Here’s a dairy-free version too.)
- For a mocha: Just add up to a tablespoon of cocoa powder into the blender with the coffee.
Tip: Not a coffee person? This recipe is also great with chai tea!
We have a French press, which also works well for making milk foam. Check out this article for that and other frothing ideas.
Salted Caramel Latte Recipe
Servings
Equipment
Ingredients
- 1 cup brewed coffee (hot, or herbal coffee or chai tea)
- 1 TBSP coconut oil (or MCT oil)
- 1 tsp grass fed butter
- 1 sprinkle Himalayan salt
- ½ tsp vanilla extract
- 1 tsp raw honey
Instructions
- In a blender, combine all the ingredients except the optional toppings.
- Blend on high for 15 seconds or until emulsified.
- Top with foamed milk, a sprinkle of sea salt, and a drizzle of honey if desired.
- Drink immediately and enjoy!
Nutrition
Notes
Other Homemade Latte Recipes to Enjoy:
- Superfood Gingerbread Latte Recipe
- Spiced-Up Turmeric Latte with Cinnamon and Chicory
- Superfood Vanilla Latte Recipe
- How to Make an Amazing Pumpkin Spice Latte (at Home Recipe)
- Superfood Dalgona Coffee Recipe
Like this recipe? Check out my new cookbook, or get all my recipes (over 500!) in a personalized weekly meal planner here!
Are you a coffee drinker? What is your favorite flavor? Share below!
This was delicious!
Why did your hyperlink next to grass-fed bacon take me to ButcherBox? I started an order, didn’t find butter, chatted with rep who said no butter at current time but hoping in future. I was excited to find a source that was more convenient and cost effective. Thank you.
Opps! That is a mistake, sorry about that. I think US Wellness Meats carries butter though: https://wellnessmama.com/go/us-wellness-meats/
I wonder if it’s ok for me to do this with high cholesterol ugh, so much info on the internet saying yes and no, so confusing.
I just made the salted Carmel latte this morning and loved it!!! Would this be okay to drink every morning versus the bulletproof coffee? I like the coffee this way much better. Would drinking it this way take away any of the benefits of pure bulletproof coffee? Thanks again!!
Why do we put oils in latte? Is it okay to skip the oil?
The oils create the froth and creaminess when blended, so leaving them out would just create more of a basic coffee.
Yum just made this. Brewed “coffee” first in french press using 2tsp roasted chicory root, 1 tsp maca, 1 tsp cocoa grounds (crio Bru brand), and cut and sprinkled in a teabag of dandelion root. Topped with cinnamon and fresh grated nutmeg. Thank you Wellness Mama!
I love this coffee 🙂 Make it all the time!
I would like to do this with iced coffee but am unsure if the butter and coconut oil called for in the recipe are suppose to be added as a solid or melted and then blended in?
You can add both in solid form to the blender with the coffee they will melt and emulsify while blending.
Would this coffee make me gain weight. I understand it contains healthy fat and all but it does seem high in fat to drink daily. How many grams of fat does this coffee contain, I’m guessing around 16 grams per cup which seems like a lot.
This article should help: https://wellnessmama.com/743/guide-to-fat/
Oh, so GOOD!!!!!! Better by a mile than any coffee joint! Thank you for sharing all of your amazing healthy recipes.
I quit drinking coffee 3 months ago. But cold weather has arrived and I’m tired of drinking hot water with lemon or my herbal teas. I used your recipe and improvised! I’m impressed with it!! Rather than tea or coffee, I used two teaspoons of organic cocoa with 8 oz of coconut milk and stevia. And of course, I used all the other ingredients you have listed. Yum!!
Heck yeah! This is yummo! I made organic cold brewed coffee and used kalona heavy cream (allergic to coconut). Used maple syrup because that’s what I had. No vanilla because I forgot and actually all I have are vanilla beans. (what kind of vanilla extract doesn’t taste like alcohol and is gluten/corn free?)
Anyway, thank you for the recipe!!
Hi,
I just tried this with freshly brewed chai… Yum!!!
My favourite coffee alternative. I love your posts! 🙂 xxx
I will have to try this. I can’t stand honey in coffee however, and the closest thing that I have found I can stand in coffee as a sweetener in place of sugar is organic unrefined coconut sugar. I make a syrup of it with water. I think I’ll make a coffee “caramel” syrup with coconut sugar, salted butter, and water or coconut milk. Mix it with coffee and top it off with coconut milk “whipped cream”. Thanks for the recipe=)
This sounds soooo yummy! So, the grassfed butter is what makes it taste like Carmel?
Anyway, I am allergic to coconut. Any suggestions for a substitution?
Thanks!
Kristy
Any idea of the calorie count on this?