How to Make a Chinese Five Spice Caramel Latte

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If you’re looking for a new way to spice up your morning brew, why not try my new Chinese Five Spice Caramel Latte.  It’s made using my recipe for Chinese Five-Spice Caramel Sauce, milk, and espresso. The creamy caramel blends beautifully with the flavors of Chinese cinnamon, Sichuan peppercorns, star anise, cloves, and ginger. I’ve really enjoyed experimenting with different spices and herbs in my coffee lately. The addition of this unique spice blend with traditional caramel and coffee creates a magical experience.

What is Chinese Five-Spice?

Chinese five spice is a blend of warm and sweet flavors typically used in stir fry, barbecue, and meat dishes. Though traditionally used in savory applications in Chinese cooking, the spicy sweet taste pairs perfectly with sweet dishes.  You don’t even need to go to specialty stores to find it, as the traditional spice blend can now be found at your local grocery store or online.

The type of cinnamon used in Chinese five-spice is called “Cassia” cinnamon (aka Chinese cinnamon or Cinnamomum cassia). This is a common type of cinnamon found in the United States, and comes from a tree native to China. You may also have heard of “Ceylon” cinnamon or Cinnamomum zeylanicum, which comes from Sri Lanka. The tastes of these two varieties of cinnamon are similar, though Ceylon has been described as tasting more floral and delicate than cassia cinnamon. 

The Sichuan peppercorns (also known as Szechuan peppercorns) used in Chinese 5-spice are actually berries that come from the Chinese prickly ash tree. The spice is described as having an earthy citrus taste. Rather than being spicy hot, it causes more of a tingly sensation to the tongue. It’s definitely a delicious and unique experience. I didn’t really notice any tingling in this recipe, likely due to the cooling qualities of the heavy cream and butter. 

Ingredients: 

• Espresso: I prefer to use two shots in this recipe so the flavor of the coffee can still shine, but feel free to use only one shot if you want a less intense coffee flavor. If you don’t have an espresso machine at home, you can substitute ~1/4-1/2 cup of strongly brewed coffee. Keep in mind that the coffee taste will be weaker. 
• Milk: I prefer to use whole milk in my lattes and other milk-based drinks. The higher fat content of whole milk foams beautifully and has a creamier mouthfeel. Oat milk is my other go-to when I want a dairy-free option. Feel free to use other types of milk if that is your preference. A lot of dairy-free milks now come in a “barista” blend that is formulated for frothing for espresso-based drinks. Click here for a few of my favorites. 
• Chinese Five-Spice Caramel Sauce: Elevate your latte with the decadent fusion of Chinese cassia cinnamon, Sichuan peppercorn, cloves, star anise, ginger, and vanilla extract. A spoonful of this caramel sauce is the key to turning your latte into something truly unique.

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How to Make A Chinese Five Spice Caramel Latte

Step 1: Start by pre-heating your mug by running it under hot tap water for 10-15 seconds.  Alternatively, you can place your mug on top of your espresso machine to heat up while you prepare the rest of the ingredients.

Step 2: Add 1-2 tablespoons of Chinese Five-Spice Caramel sauce to the mug. You can add more or less depending on how sweet you want your drink. 

Step 3: Heat 12-14 ounces of your milk of choice using the steam wand on your espresso machine.

If you don’t have a steam wand, you can heat your milk in a separate milk frother like this one from Breville. It’s a bit pricey, but Breville products are really good quality. I’ve had my Breville Espresso Machine and grinder for almost 10 years and they’re both still going strong. You can also heat milk on the stovetop. Just place milk in a small saucepan over medium to low heat until the milk reaches 140-155 degrees Fahrenheit. You can then use one of these handheld milk frothers to build that foam. A wisk also works in a pinch, but requires a bit of an arm workout. You can also heat milk in the microwave. Just be careful not to burn it. I recommend heating for one minute, then for additional fifteen-second intervals until you reach the desired temperature. 

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Step 4: Pull your espresso shots (or strongly brewed coffee) and add to your mug. Stir to combine the espresso and caramel. 

Step 5: Pour the steamed milk into your mug. 

Step 6: Keep it simple or top with whipped cream and a dash of Chinese Five-spice powder or cinnamon and brown sugar. 

Pairing suggestions: 

This Chinese Five Spice Caramel Latte pairs beautifully with 

• Sourdough German Pancake
• Waffles
• Popovers
• Shortbread cookies

I hope you enjoy this sweet recipe. Whether you’re curled up with a good book or sharing a morning with a friend, this latte is the perfect companion for those tranquil coffee moments. Sip, savor, and enjoy! 

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