Cinnamon Caramel Café au Lait

This cinnamon caramel sauce recipe is great to keep on hand for warm fall drinks.

Serves: 2Prep: 20 minutesTotal: 20 minutesDifficulty: Easy

Serves: 2


  • 1⁄2 cup sugar
  • 1⁄2 cup brown sugar
  • 6 tablespoons corn syrup
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter
  • 6 tablespoons heavy cream
  • 1 teaspoon vanilla
  • 6 ounces whole milk
  • 6 ounces strong, hot coffee


  • Combine sugar, brown sugar, corn syrup, cinnamon and butter in a 1 quart sauce pan over medium heat.
  • Cook mixture 5-10 minutes until mixture comes to a full rolling boil. Remove from heat; add cream and vanilla. If not using right away, cool and store in a covered container in the refrigerator until ready to use.
  • To make café au lait, heat milk with 2 tablespoons of cinnamon caramel sauce; whisk vigorously to froth slightly. Pour coffee in a mug and top with hot milk.
  • Tip: Cinnamon caramel milk can also be served hot without coffee added. Try serving caramel sauce warm over vanilla ice cream. Caramel can be stored in the refrigerator for up to 4 weeks.