Toasted Coconut Caramel Latte

A toasted coconut caramel latte pairs our Toasted Coconut Latte with our Caramel Latte — real toasted coconut against buttery caramel, the same “samoa” or “turtle” candy flavor profile that’s shown up as a limited-time seasonal drink at more than one major chain. No third jar to build: just 1 tablespoon each of two bases you may already keep on hand.

Make Both Bases First (Just Once)

This recipe assumes you already have a jar each of Toasted Coconut Syrup and Caramel Syrup in the fridge — both quick stovetop batches that keep a full 2 weeks. If you’re building your first jar of either, go make that one first, then come back here.

Building the Drink

1. Pull a double shot of espresso (about 2oz) directly into your cup, or brew a strong coffee/moka pot equivalent.
2. Stir in 1 tbsp of the toasted coconut syrup and 1 tbsp of the caramel syrup while the espresso is still hot — same 2 tbsp of total flavoring as any single-flavor latte on this site, just split between the two jars instead of doubled up on one.
3. Steam or froth 8oz of milk to about 150°F (see How to Make a Latte at Home for the full technique) and pour it over the espresso mixture.
4. Top with whipped cream, a caramel drizzle, and toasted coconut flakes if you want the full café look.

Café grande toasted coconut caramel latte (specialty-menu pricing, tax included)$6.15

Home toasted coconut caramel latte (espresso, milk, both bases)~$0.92

Savings per drink$5.23

Both bases together cost about $2.10 total to make (~$1.50 for the Toasted Coconut Syrup batch, ~$0.60 for the Caramel Syrup batch), and each batch covers 10-12 drinks, so a single pair of batches stretches to around 10 toasted coconut caramel lattes before the smaller coconut syrup batch runs out first.

Assumptions: grande-size drink, national-average specialty-menu pricing for a two-flavor combo drink, dairy milk, $16/lb specialty beans or equivalent grocery beans. No seasonal ceiling on the home version — at 5 toasted coconut caramel lattes a week over the site’s standard 48-week year, that’s roughly $1,255/year back in your pocket versus the café version.

Swaps & Notes

• No espresso machine? A moka pot or strong AeroPress shot works fine.
• Want it more coconut-forward or more caramel-forward? Shift the ratio — 1.5 tbsp toasted coconut syrup + 0.5 tbsp caramel syrup leans coconut, or the reverse leans buttery-caramel. The cost and calorie math above assumes an even 1:1 split.
• Only have one of the two bases made? This drink genuinely needs both — if you’re out of one, make the plain Toasted Coconut Latte or plain Caramel Latte instead rather than doubling up on whichever jar you have.
• Watching sugar? See the Sugar-Free Toasted Coconut Caramel Latte for the same 1 tbsp each method with a lower-sugar build.
• Iced version: use the Hot/Iced toggle above the ingredients to switch — this is also a genuinely great iced drink, given the tropical coconut note.

Recipe Card Summary

Toasted Coconut Caramel Latte

• 2oz espresso + 8oz steamed milk + 1 tbsp Toasted Coconut Syrup + 1 tbsp Caramel Syrup (both made ahead)
• Prep time: 5 minutes (after both bases are made) · Total: 5 minutes
• Cost: ~$0.92/drink vs. $6.15 café equivalent

FAQ

Do I need to make a whole new syrup for this?

No — it uses 1 tbsp each of the Toasted Coconut Syrup and Caramel Syrup you’d make for our plain Toasted Coconut and Caramel Latte recipes, so if you already keep either on hand, you’re most of the way there.

Is this a real drink or a made-up flavor pairing?

Coconut-and-caramel is a well-established candy-bar flavor combo (think a “samoa” or “turtle” profile), and versions of it have appeared as limited-time specialty drinks at major coffee chains — exactly the kind of drink that’s worth building at home year-round instead of waiting for a seasonal window.

Can I make this without an espresso machine?

Yes — a moka pot, AeroPress, or even strong drip coffee works. See How to Make a Latte at Home for the no-machine method.