If you love caramel macchiatos or lattes, but are looking for something a little more wholesome and homemade, this salted tahini caramel latte recipe is for you!

In just a few steps, learn how to make your very own dairy-free caramel sauce at home. You can enjoy this one both hot or iced! Be sure to also check out the corresponding kitchen mixtape & recommended reading sections. And if you want more recipes like this one, sign up for my newsletter below;)

Why You’ll Love This Recipe

This homemade caramel latte is:

easy to make
fun & delicious
dairy-free & vegan
a less processed alternative to using store-bought caramel sauce

Ingredients You’ll Need

Note: the following is an overview of the ingredients needed to make this salted tahini caramel latte. For the exact measurements, be sure to refer to the recipe card below.

Espresso: I used this espresso, but any will do! You can also use a decaf variety.
Coconut Sugar: I like using coconut sugar to make tahini caramel, but you can also use brown sugar or even maple syrup (in which case you’ll just need to use a little less water.)
Tahini: I love the nuttiness and creaminess of tahini, but this recipe will also work with cashew butter or almond butter.
Water: this is needed to make the caramel.

Oat Milk: I love oat milk the best for lattes, but feel free to use whichever plant-based milk is your favorite (such as cashew, sour, or almond milk.)
Flakey Sea Salt: Maldon sea salt flakes are my favorite (I put them on everything, including cookies and soups!) If you don’t have or can’t find flakey salt, simply use a pinch of regular salt instead.
Ice Cubes: These are only needed for the iced version of this caramel latte.

Ingredient Tips

Tahini: Tahini is a paste made by grinding sesame seeds. Ideally, choose a variety that only includes one ingredient (sesame seeds), no added oil, salt, or sugar. When opening the jar, you may see a layer of oil at the top. That’s normal! The oil from the sesames tends to separate and rise to the top. Simply mix it back in using a spool or spatula. After opening the jar, be sure to store it in the fridge as nuts, seeds, and butters made from them tend to get rancid more quickly at room temperature. Refrigerating them ensures they last longer!

Recommended Equipment

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Step by Step Instructions (with Photos)

Note: the following is an overview of the ingredients needed to make this salted tahini caramel latte recipe. For the exact measurements, be sure to refer to the recipe card below.

Step 1: Make the espresso

Start by brewing your espresso and setting it aside to cool. I used an Italian Moka espresso maker to make mine.

NOTE: If you’re planning on enjoying your latte hot instead of iced, you can also do this at the very end!

Step 2: Make the salted tahini caramel sauce

water and coconut sugar in a small saucepan

To a small saucepan, add the coconut sugar and water. Mix, then heat over medium-high heat (if you’re using a gas or induction stove top, don’t set the heat too high to prevent the sauce from burning.) Cook until it starts boiling and bubbles start forming, but don’t stir yet! Once it starts bubbling, remove from the heat and add the tahini.

Using a silicone spatula or whisk, stir until you get a smooth texture and caramel brown color. The consistency should be that of a thick sauce. For an even thicker result, use less water and for a thinner result, use a little more water.

TIP: you can also make an extra batch of the caramel sauce, then store it in the fridge to use as a topping for granola or desserts.

Step 3: Add the salted tahini caramel to the glasses

You can either mix the caramel sauce with the oat milk and espresso directly, or, for a nice visual effect, you can decorate your glass(es) with the caramel first, then add the other ingredients.

To decorate the glasses using a spatula (I used a narrower spatula variety known as “jar” spatula, but you can use a regular spoon too!), simply drizzle equal amounts of the caramel sauce to each glass.

Next, spread the sauce all over the sides of the glass. Alternatively, you can also use a milk frother for a fancier effect (you can see an example here.)

Step 4: Add the ice, oat milk and espresso

Finally, fill each glass with ice (about halfway), then fill with the oat milk leaving an inch or two (2.5-5cm) at the top.

Top with the espresso and voilà, you’ve just made your very own iced salted caramel lattes!

Step 5: Serve and enjoy your salted tahini caramel latte!

Last but not least, stir the caramel latte using a spoon or straw, then turn on some great music and/or grab a good book and enjoy!

How to make a hot caramel latte

Here’s what you need to change if you’re making this a hot beverage instead of an iced caramel latte:

Make the espresso after making the caramel sauce
Use a mug instead of a glass (or make sure your glass is heat resistant)
Heat your oat milk and optionally froth it using a whisk or a milk frother
Either mix everything at once or decorate your mug or glass using the caramel sauce first

Recipe Playlist

For this recipe, I put together a special playlist (embedded below) meant to be listened to while making and drinking a delicious homemade caramel latte and reading an amazing book (check out my latest recommendation below). However, you can, of course, listen any other time as well;) I hope you enjoy it!

Want more playlists like this one?

Checkout my Kitchen Mixtapes here and/or follow me on Spotify😉

Recipe Card

Use this recipe card to save & pin this recipe. For additional step by step photos and recipe notes, be sure to read the full article above. If you have any questions or feedback, leave a comment below and I’ll get back to you as soon as possible!

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Kim-Julie Hansen