Caffe Carmelita Recipe

Brew espresso

Pull two shots (about 60 ml) of fresh espresso. If you prefer a slightly longer drink, pour the espresso into a warmed 10–12 oz cup and add 60 ml hot water to make an Americano-strength base while maintaining crema.

In a small heatproof container, combine 2 tbs granulated sugar and 1 tsp unsweetened cocoa powder. Add 30 ml hot water and stir until the sugar and cocoa are fully dissolved. Stir in 1 tsp pure vanilla extract. Taste and adjust sweetness — this creates a glossy chocolate-vanilla syrup. Keep warm.

If using store-bought caramel sauce, spoon 2 tbs into a small ramekin and warm slightly so it pours easily. If making a quick caramel: melt 2 tbs sugar in a small saucepan over medium heat until amber, remove from heat and whisk in 1 tsp unsalted butter and 1 tbs hot water until smooth. Let cool slightly before using.

Combine 240 ml whole milk and 30 ml heavy cream (optional) in a milk pitcher. Steam with a steam wand to 60–65°C (140–150°F) creating velvety microfoam. If you don't have a steam wand, heat the milk on the stove to just below simmer and froth vigorously with a handheld frother until foamy.

Add the warm chocolate–vanilla syrup (all) to the warmed serving cup, then swirl in the 2 tbs caramel sauce so it lines the cup slightly and mixes with the syrup.

Pour the brewed espresso (and hot water if used) directly over the syrups, gently stirring once to incorporate.

Slowly pour the steamed milk into the espresso, holding back foam with a spoon; finish with a 1–2 cm layer of microfoam on top.

Drizzle 1 tsp extra caramel sauce over the foam and sprinkle 1 tsp chocolate shavings or a dusting of cocoa powder as garnish.

Serve immediately with a small spoon for stirring. Recommend serving size: one 10–12 oz cup.