If you’ve ever wondered how to use candy cap mushrooms in drinks, this cozy Candy Cap Caramel Latte is the perfect place to start. The wild, maple syrup aroma of candy caps blends seamlessly into a homemade caramel sauce made with candy cap–infused sugar.
This latte is full of deep toffee warmth and earthy sweetness, with a hint of wild forest magic. Paired with bold espresso and your favorite milk (I used oat), it’s a super unique and special homemade drink.
Why you’ll love this latte
- Dreamy flavor combo. Maple-y candy caps + buttery salted caramel + rich espresso = the dreamiest fall/winter latte.
- Unique use for wild mushrooms. Candy caps are one of the only mushrooms used in sweet recipes, and this drink is a perfect example why.
- Cozy café vibes at home. Tastes like a super fancy seasonal coffee special… without leaving your house.
- A charming brunch surprise. The perfect drink to serve alongside your favorite breakfast foods to delight brunch guests (especially for a holiday brunch!).
Recipe overview
⏱️ Time to make: 5 minutes (but make candy cap caramel first!)
🍴 Yield: 1 latte
💪 Skill level: Beginner
😋 Flavor profile: Maple, salty caramel, espresso, umami. Pairs well with: Candy cap shortbread cookies, fudgy brownies, breakfast pastries, holiday brunch.
A quick note about candy caps
If you’re new to candy caps, they’re tiny wild mushrooms that smell just like maple syrup when dried. They grow in the Pacific Northwest and Northern California and are one of the only mushrooms commonly used in desserts and drinks.
Learn more about how to identify, forage, store, and cook with them in my full guide:
👉 Foraging & Cooking Candy Cap Mushrooms: A Complete Guide
Ingredients you’ll need
- Candy cap caramel: Use my Candy Cap Caramel recipe, which starts with homemade candy cap sugar. Or, simply grind dried candy caps into a fine powder and add it to caramel sauce (homemade or store-bought).
- Espresso: A double shot is recommended for strong coffee flavor.
- Milk of choice: Oat milk is what I use, but anything works.
- Whipped cream & caramel drizzle: Optional, but definitely elevates it!
Have leftover candy cap caramel? Drizzle it on mini chocolate cakes, fudgy sourdough brownies, vanilla ice cream, or a brown butter pecan galette.
How to make a candy cap caramel latte
Find the full ingredients list and detailed instructions in the recipe card at the bottom of this post. Here’s a quick step-by-step overview of how to make it:
- Brew a double shot of espresso (or grab from your local coffee shop).
- Stir caramel & hot espresso together in your favorite mug.
- Warm milk until hot & blend with a milk frother.
- Pour in the milk and top with foam.
- Top with whipped cream and extra caramel drizzle for even more luxury (optional).
Tips for the best homemade latte
Use freshly warmed caramel. The flavors are more pronounced when the caramel is warm and silky.
Adjust sweetness to your liking. Start with 1 tablespoon caramel, then add more as needed.
Use your favorite milk. Oat, almond, soy, whole milk… any milk will do!
Make caramel ahead. Candy cap caramel can be made well in advance. It stores at room temperature for weeks and makes last-minute lattes easy.
Variations & substitutions
No espresso machine? Use very strong French press coffee, cold brew concentrate, or brewed instant espresso powder. You could also just grab some espresso shots from your local coffee shop like I did!
Make it iced:
- Whisk together caramel & hot espresso
- Pour over ice
- Top with cold milk
Pumpkin spice twist: Add ⅛–¼ tsp pumpkin spice to the caramel.
No candy caps? You won’t get the same maple flavor, but you can add a touch of maple syrup to your caramel for something similar.
⚡Simplified candy cap caramel latte
If you’re short on time or just impatient, here are a few ways to make this recipe in less time.
Don’t want to wait for candy cap sugar to infuse? Grind dried candy cap mushrooms into a fine powder and whisk it into your homemade caramel sauce. Start with ½ teaspoon per cup of caramel and adjust taste to your liking (candy caps are strong!).
Don’t want to make your own caramel? Add candy cap powder to store-bought caramel. Again, start with ½ teaspoon per cup of caramel and adjust taste to your liking.
FAQs
Like maple syrup with a hint of earthiness.
No. The maple aroma develops only after they are dried.
Online wild food shops, specialty retailers, or local mushroom growers. I often buy from West Coast Wild Foods.
A little goes a long way — even a teaspoon of candy cap sugar has noticeable mushroomy-maple aroma. Start with a small amount, taste and adjust as desired.
🍄🟫 For more information on candy caps, see my full candy cap mushroom guide!
Did you make this Candy Cap Caramel Latte? Please leave a star rating and comment below. It helps other readers and makes me ridiculously happy. Thank you!
Candy Cap Caramel Latte
Equipment
- Milk frother optional but recommended
Ingredients
- 2 shots espresso
- 1-2 tablespoons candy cap caramel, to taste
- 12 ounces milk of choice
- 1 dollop whipped cream, optional, for top
- drizzle candy cap caramel, optional, for top
Instructions
- Brew espresso. Prepare your espresso shots.
- Mix with candy cap caramel. Add 1–2 tablespoons (to taste) candy cap caramel to your mug. Pour espresso over caramel; mix well.
- Warm the milk. Heat 12 oz milk until steamy (about 150° F). Froth if desired. Pour hot milk over the caramel-espresso mixture.
- Finish. Top with whipped cream and drizzle with more candy cap caramel, if desired.
Notes
Did you try this recipe?
Be sure to leave a comment below!
