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Caramel Brulée Syrup + Crunch Topping

Dark, smoky-sweet caramel brulée syrup with the crackly brûlée sugar topping — Starbucks' holiday latte at home. Makes about 1 1/3 cups syrup plus topping.
Print Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 21 tablespoons
Course: Drinks
Cuisine: American
Ingredients Method Notes

Ingredients
  

SYRUP
  • 1 cup granulated sugar
  • 3/4 cup hot water
  • 1 tablespoon butter
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
TOPPING
  • 1/4 cup granulated sugar

Method
 

  1. Syrup: put the sugar in a dry, heavy saucepan over medium heat. Let it melt undisturbed, swirling the pan occasionally, until deep amber like maple syrup, 6–8 minutes.
  2. Remove from the heat. Very carefully pour in the hot water a little at a time — it will bubble vigorously. Whisk until smooth.
  3. Whisk in the butter, vanilla and salt. Cool 20 minutes and bottle. It thickens as it cools.
  4. Topping: spread the 1/4 cup sugar in a thin layer on a parchment-lined tray. Broil on high (or torch) until amber and melted, 1–2 minutes, watching constantly.
  5. Cool completely, then crack into small shards. Store airtight.
  6. To serve: add 2 tablespoons syrup to a latte, cap with foam, and scatter shards on top. Serve immediately — the crackle lasts about 5 minutes.

Notes

Molten sugar is extremely hot — keep water and kids away from the pan. Syrup keeps 1 month refrigerated; topping 2 weeks airtight.