This Dulce de Leche Latte recipe is so sweet and simple and perfect for slow, lazy mornings.
Remember that Dulce de Leche recipe I posted a few weeks ago? Before that recipe could hit the site, I tested a ton of batches to make sure it worked perfectly, so I’ve had a LOT of dulce de leche around my house the last few months.
This happens with some recipes, where I have heaps of leftovers from testing, and it always results in me trying to find creative ways to use them up. (This is why after posting my faaaaaav Carnitas , there are now approximately 800 carnitas recipes on Baking Mischief.)
For the leftover dulce de leche, it meant that I drizzled it on, in, and over eeeeeverything, and came up with some pretty good combos. Today I’m sharing one of my favorites, a Dulce de Leche Latte.
Quick and Easy Dulce de Leche Recipe
This recipe is so sweet and simple. If you have a jar of dulce de leche in your fridge, it will take you all of 5 minutes to put together. You’ll just need strong coffee, some milk, a spoonful of dulce de leche, and a little sugar.
The finished product is smooth and creamy, especially if you add a little splash of whipping cream , and perfect for sipping on a slow, lazy morning.
And if you don’t have dulce de leche in your fridge, go make a batch ! It takes a little while to make, but only requires one ingredient and couldn’t be easier.
How to Make a Dulce de Leche Latte
First, heat milk, dulce de leche, and sugar together in a small sauce pan or butter warmer (I love these things), and whisk until foamy.
Then pour mixture into hot, strong coffee.
Top with whipped cream, more dulce de leche, and sip away.
More Coffee Recipes
Looking for more coffee recipes? Try:
- Homemade Mocha
- White Chocolate Mocha
- Iced Mocha
- Caramel Macchiato
Or check out my complete coffee archives .
Dulce de Leche Latte Recipe Notes
- This recipe makes a little over 1 cup of coffee, enough to fill one 8-ounce mug. If you want to fill an over-sized mug, double the recipe.
- If you like your lattes extra frothy, I highly recommend buying a cheap milk frother ( this is the one I have ). They work quite well and are very fun to use.
- If you have caramel on hand, you can substitute it for the dulce de leche.
Ingredients
- ▢ 1/2 cup milk any percentage
- ▢ 1 tablespoon dulce de leche
- ▢ 1 teaspoon ( 4g ) granulated sugar or to taste, optional*
- ▢ 1 tablespoon heavy cream optional
- ▢ 1/2 cup strong coffee
- ▢ Whipped cream optional for topping
Instructions
- In a small pot, combine milk, dulce de leche, sugar, and optional heavy cream. Heat over medium heat, whisking frequently, until milk is just beginning to steam. Whisk until well-combined and milk is frothy.
- Pour coffee into an 8-ounce mug, and stir in milk mixture. Top with optional whipped cream, and drizzle with more dulce de leche if desired.
- Serve and enjoy!
Notes
This Iced White Chocolate Mocha is creamy, sweet, and perfect for sipping on a hot summer day.
Last week I shared this Iced Mocha recipe and told you that since I’ve been getting a lot of requests for different iced coffee recipes recently, there’d be a bunch more of them hitting the site soon(ish).
As promised, today, I have another one for you, an Iced White Chocolate Mocha.
A Quick and Easy Iced White Chocolate Mocha
Like my (hot) White Chocolate Mocha , this recipe is a cinch to throw together and only requires a few ingredients. You’ll just need white chocolate, cold coffee, milk, and sugar.
Poured over ice, you end up with a mocha that is creamy, sweet, and perfect for sipping on a hot summer day.
How To Make an Iced White Chocolate Mocha
First, you’ll melt white chocolate and sugar in a small amount of milk. (If you have one, a butter warmer works great for this.)
Then, combine your white chocolate mixture with cold coffee, a little more milk, and optional heavy cream (for added richness).
If you don’t have cold coffee on hand, you can put a cup of hot coffee in the freezer for 10 to 20 minutes until it cools down to room temperature or brew a pot at double strength, pour 1 cup of coffee over 1 heaping cup of ice, and let it melt.
- Once your mocha is assembled, pour it over a cup of ice and enjoy! Also maybe top it with some whipped cream and white chocolate shavings…
A Note on White Chocolate
If you’ve made any of my other white chocolate drinks (like my White Hot Chocolate , Peppermint White Chocolate Mocha , Pink Hot Chocolate , and Chai Hot Chocolate ) you’re probably getting tired of seeing this PSA, but it’s super important when you’re making drinks with white chocolate, so here we go again. 🙂
Be sure to use good-quality white chocolate that you like the flavor of. Cheap white chocolate chips are great in cookies but don’t always have the best flavor for drinks, so if you wouldn’t eat a handful of them, don’t melt them down for coffee.
White Chocolate Mocha Frappuccino
And before we go, if you’d prefer something a little icier, making your mocha into a frappe is as easy as adding a blender to the mix. You’ll get the best results with a high-powered blender , but almost any blender can get the job done.
Just double the sugar in the white chocolate mocha base, since blending it with ice will make it less sweet, and blend the ice and mocha together. Done!
Ingredients
- ▢ 3/4 cup milk any percentage, divided
- ▢ 2 tablespoons ( 1oz ) chopped white chocolate (high-quality chips are fine)
- ▢ 2 teaspoons granulated sugar
- ▢ 1/2 cup strong cold coffee
- ▢ 1 tablespoon heavy cream optional
- ▢ 1 1/2 cup ice
- ▢ Whipped cream optional, for topping
Instructions
- In a small pot, combine 1/4 cup of the milk, white chocolate, and sugar and heat over medium heat, stirring frequently, until chocolate and sugar are completely melted.
- Remove pot from heat and add in remaining 1/2 cup of milk, cold coffee, and optional heavy cream.
- Pour over ice, top with whipped cream if desired, and enjoy.
Notes
These Slow Cooker Beef Ribs are fall-apart tender, incredibly easy to make, and take only 5 to 10 minutes of prep time.
A couple of years ago, I posted these Oven-baked Beef Ribs . In that post, I call them my fast, “good enough” beef ribs, because while they absolutely hit all those BBQ beef rib sweet spots, they only cook for an hour, so they don’t get enough cooking time to become truly tender.
Since that post went up, I’ve gotten a bunch of messages to the effect of, well, that’s great, but what if I actually want really tender ribs?
Which brings us to today’s recipe. Let’s make some Slow Cooker Beef Ribs.
Fall-apart Tender Beef Ribs
Now these ribs, these things are completely fall-apart, meltingly tender. They get cooked long and slow in the slow cooker, so when you pull them out, the meat is practically falling off the bone.
And the best part is that they’re just as simple and easy to make as the oven version. You’ll just need a bottle of your favorite BBQ sauce, some seasoning salt, and a rack of beef back ribs.
What are Beef Back Ribs?
And before we go on, in case you’re confused at the grocery store, beef back ribs are the long, curved beef ribs that should be pretty cheap. Unlike short ribs , which are much pricier, beef back ribs will have little to no meat on top of the bones. The majority of the meat will be located in between the ribs.
This is because the meat carved from the front of the bones is the prime rib/rib eye , so it is much more valuable as a roast/steak than as extra weight on cheap beef back ribs.
Beef back ribs typically come in sets of 7 ribs, sometimes pre-sliced, sometimes still in an intact rack and should be readily available at most grocery stores.
How to Make Beef Ribs in the Slow Cooker
- If your ribs are still in a rack, cut them apart , doing your best to leave an even amount of meat on both sides.
A note on the membrane: Ribs have a membrane on the back that many people remove before cooking. You can do this if you’d like, but I typically leave it on, as it helps keep the ribs intact after cooking and is quite easy to eat around/pull the meat off of.
- Sprinkle ribs on all sides with seasoning salt or salt and pepper and then layer them in your slow cooker. Add 1 1/2 cup of your favorite barbecue sauce (TBH, I’m partial to this basic sauce ) and 1 cup of water.
Yes, it is going to look super watery. This is not a problem, because this just the cooking liquid. We’re going to use more sauce on the ribs later.
Cook on low for 7 to 8 hours or on high for 3 to 4. If you have a choice, I personally prefer the texture of ribs cooked lower and slower, but both still turn out great and none of my taste testers could really tell the difference.
Once the ribs are fall-apart tender, transfer them to a foil-lined baking sheet , membrane-side down. If you’re having trouble with the ribs falling apart as you move them to the tray, use a spatula to support them as you move them.
Brush the ribs with a generous amount of barbecue sauce, and then broil for 5 to 8 minutes , until sauce is caramelized and sticky. If you can’t use your broiler, you can also crank the heat in your oven way up (about 450°F) and bake the ribs slightly longer until you get similar results.
Let the ribs cool for just a couple of minutes, and go to town!
What to Serve With Beef Ribs?
For veggie sides, since your oven is going to be occupied, I recommend these stovetop Garlic and Butter Green Beans , Steamed Broccoli , or Microwave Corn on the Cob . Though if you have a double oven or don’t mind waiting, Roasted Broccoli or Roasted Green beans are never a bad option.
Macaroni Salad , Potato Salad , or Mashed Potatoes are my carbs of choice to serve with BBQ. And classic Chocolate Chip Cookies gooey out of the oven (maybe with a bowl of vanilla ice cream and Fudge Sauce ) are a perfect way to close out a good meal.
Slow Cooker Beef Ribs Recipe Notes
- Beef back are fairly fatty and rich, so I typically find 3 is a good number per person, especially when serving them with sides.
- The cooking liquid left over in the slow cooker will contain a significant amount of fat that probably shouldn’t go down your drain. I pour it all into a 28-ounce can or quart-size mason jar, let the top solidify in the fridge, and then scrape the fat into the trash.
- You might also like Country-style Pork Ribs , my favorite Carne Asada , Salsa Chicken , Baked BBQ Chicken Thighs , and Homemade Carnitas .
Ingredients
- ▢ 3-5 pounds of beef back ribs
- ▢ Seasoning salt or salt and pepper
- ▢ 2 cups barbecue sauce divided plus more as needed
- ▢ 1 cup water
Instructions
- If your ribs came in a rack, slice them apart so you have individual ribs. Sprinkle each with your favorite seasoning salt or salt and pepper.
- Layer the ribs in your slow cooker and top with 1 1/2 cups of the BBQ sauce and 1 cup of water. Cook on low for 7-8 hours, high for 3-4. The ribs are ready for the next step when you can easily pull the meat apart with a fork.
- Transfer ribs to a foil-lined baking sheet. Brush them generously with the remaining 1/2 cup of BBQ sauce. Broil for 5-8 minutes, until sauce is caramelized and sticky.
- Serve and enjoy!
Notes
Dulce de Leche Latte
Ingredients
- 1/2 cup milk any percentage
- 1 tablespoon dulce de leche
- 1 teaspoon ( 4g ) granulated sugar or to taste, optional*
- 1 tablespoon heavy cream optional
- 1/2 cup strong coffee
- Whipped cream optional for topping
Instructions
- In a small pot, combine milk, dulce de leche, sugar, and optional heavy cream. Heat over medium heat, whisking frequently, until milk is just beginning to steam. Whisk until well-combined and milk is frothy.
- Pour coffee into an 8-ounce mug, and stir in milk mixture. Top with optional whipped cream, and drizzle with more dulce de leche if desired.
- Serve and enjoy!
