Cinnamon Caramel Latte Custard (Gluten Free)


I think of coffee all the time. Even when I’m writing recipes, I’m dreaming of my next cup.
These Cinnamon Caramel Latte Custard (Gluten Free) were supposed to look like little lattes with whipped cream and a cinnamon stick “straw.”

Although you don’t use the cinnamon stick as a real straw, it does give the effect of a coffee drink with a straw. So, pretend away with your “straw” as you enjoy this silky and delicious dessert.

While this dessert is similar to a pot de crème, it is not quite as creamy perhaps. If you want a true pot de crème, try one of my recipes, like my Chocolate Caramel Pots de Crème (Gluten Free).

Are you a coffee dessert lover?

As much as I love coffee, I equally love coffee desserts. In fact, they may be some of the most satisfying desserts! Sometimes, the most satisfying desserts require a lot of effort. That is not true of these Cinnamon Caramel Latte Custard. The custard comes together very easily. Then just refrigerate until you’re ready to enjoy. You could even refrigerate for up to a couple of days. With tastes of a caramel latte, with hints of cinnamon. What could be better?

After a large meal, instead of dessert, I usually prefer a coffee. Just a small cappuccino, decaf coffee, or espresso and cream tips off the dinner to perfection.

Now, I know there may be some of you who don’t like coffee. Also, out of these people, there are those who like coffee desserts and those who just can’t take them because they taste the coffee flavor which they don’t like.

Coffee or decaf makes a perfect “dessert” for me ~ this one is covered in cream!

Please only make this dessert for those who enjoy the flavor. It does have a coffee taste, with other flavors accented as well (just as a flavored latte would).

Using pure maple syrup in place of most of the processed sugars

Cinnamon Caramel Latte Custard is chilled. Silky and smooth, with not much sugars (or at least processed sugars), it’s a great dessert choice. Maple syrup sweetens the custard.

By substituting maple syrup for the sugar in the whipped cream, it will be an even lower amount of processed sugars. My body seems to handle the sugar better if I use maple syrup.

Using Molina Mexican Vanilla

I found Molina Pure Mexican Vanilla Extract in Mexico first, but now it’s in many grocery stores in America. I love the flavor and the smell of this pure vanilla extract. It has hints of cinnamon to me and a distinct flavor. It’s also gluten free, and as well, is a little less expensive than some of the other gluten free pure vanilla extracts. I also love their Pure Mexican Vanilla Extract Gran Reserva Molina 2 Fl Oz.

Cinnamon Caramel Latte Custard (Gluten Free)

These adorable little "cinnamon caramel lattes" make the perfect dessert! The custard is creamy and the ganache and whipped cream are just another delicious layer for these.
Servings 3 -4 servings
Prep Time 20 minutes
Cook Time 8 minutes
chill time: 3-4 hours 3 hours
Total Time 3 hours 28 minutes


  • 1 4 qt saucepan
  • 1 sieve
  • 1 stand mixer, hand mixer, or emulsion blender with whisk attachment
  • glassware or ramekins


  • ½ cup heavy cream
  • cup half and half or milk
  • cup pure maple syrup
  • 2 lg egg yolks, whisked in a small bowl
  • ½ teaspoon ground cinnamon, gf
  • teaspoons espresso powder, gf or Nielson Massey Coffee Extract, gf
  • ½ teaspoon Molina Mexican Vanilla Extract, gf or other gf vanilla
  • ¼ teaspoon Kosher salt
  • cinnamon sticks to top

Sweetened Whipped Cream (to top)

  • ¾ cup heavy cream
  • ¾ tbsp sugar
  • ½ teaspoon Molina Mexican Vanilla Extract, gf or other gf vanilla

Chocolate Ganache

  • ½ cup heavy cream
  • cup dark chocolate chips, gf or 1/2 dark chocolate, gf and half caramel chips, gf
  • ½ tbsp pure maple syrup


  • In a 4 qt saucepan, combine the cream, half and half, maple syrup, cinnamon, coffee extract or espresso powder, vanilla, and salt. Set over medium low heat and cook, stirring contistently until the mixture is just starting to boil.
  • In a steady stream while whisking, pour 3/4's of the hot mixture into the whisked egg yolks. Return to the saucepan over low heat for 2 minutes, stirring constantly.
  • Pour through a sieve one or two times. Spoon into small glassware or ramekins. Cool before refrigerating for an hour or two.
  • Whip the cream on medium low speed until lines appear. Add the sugar and the vanilla and continue beating until it is billowy and fluffy. Refrigerate until ready to use.
  • Make the ganache after the custard have been chilling for an hour.
  • Add a layer of ganache to the top of each custard, followed by a layer of whipped cream (piped or spooned on). Finish with a cinnamon stick, as a pretend straw and a spinkle of cocoa powder or cinnamon.
    Cinnamon Caramel Latte Custard
Course: Dessert
Cuisine: American
Keyword: cinnamon caramel, cinnamon caramel custards, coffee custard, custard, latte custard

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