A 'latte' the old fashioned way with smooth caramel sauce and hand made white chocolate chunks
Again, finding coffee shops charging ridiculous prices I reproduce some favourites at home for a fraction of the cost
A 'latte' the old fashioned way with smooth caramel sauce and hand made white chocolate chunks
Again, finding coffee shops charging ridiculous prices I reproduce some favourites at home for a fraction of the cost
Cooking Instructions
- 1
Firstly let's make the caramel sauce - this sauce is great as part of an ice-cream sundae, banana split, pancakes etc. (Tip: if you change the ratio to equal parts ie 1 cup each butter, sugar, cream, then put it somewhere to get cold you will have chewy caramels)
- 2
Melt the butter and sugar together in the pan over a high heat. Allow the sugar to dissolve - give it an occasional stir
- 3
Let it come up to the boil then reduce the heat a little and allow it to have a small rolling boil
- 4
Using a spoon stir around the bottom edgees just to keep it moving and stop it from burning
- 5
The butter/sugar mixture should turn golden and when you stir it should feel thicker, this is when you continuously stir as it will burn quickly.
- 6
In the blink of an eye the light brown caramel colour will appear and you need to be firmly holding the pan and beating the caramel. Remove from the heat whilst still beating as the hot pan will still burn your caramel.
- 7
Add the cream, stir it in until completely combined then put back on the hob over a low heat and allow a slow simmer for about 5 minutes. The while thing should take about 8 minutes
- 8
So the coffee - the old fashioned way is without a machine, by boiling the milk in a pan on the hob until it froths. But I like to use the microwave so for me with the instant espresso and microwave milk it's not quite the old fashioned way! It's the caramel sauce that takes the longest. So I make the sauce first and whilst it is simmering I compile the rest
- 9
Fill your cup or glass 2/3 with milk (approx)
- 10
Put it in the microwave - now this is where we will differ so as a rule I use a latte glass that takes half a pint of milk and in an 800 watt microwave it takes 2 minutes and 10 seconds to reach the optimal point, which is, that you can see it just starting to move because the centre is now boiling but the outside is slightly cooler. Remove quickly from microwave, immediately put a metal spoon into the centre and froth will rise to the top of the milk. Magic! I also have a small whisk if it all goes pear shaped
- 11
Add 2 heaped teaspoons - real teaspoon measurements - to a small jug plus any sweetening you may like and add boiling water 1/3 of your cup or glass measurement (I always make a bit too much) slowly pour the espresso through the centre of the froth.
- 12
Finish off with a drizzle of caramel sauce (I drizzle it on the glass too so that I can lick it off :))
- 13
Yummy, serve with your favorite biscuits on the side or like me some chunks of homemade white chocolate
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Caramel Sauce Caramel Sauce
I love sweets with caramel. When I made a batch, it turned out delicious.Adjust the amount of water for your desired consistency.This will keep for a long time, so you can make a lot to mix into the batter of sweets, or to pour on ice cream. It has a variety of uses. Recipe by *Halu*
-
Black Tea Mousse Caramel Sauce Black Tea Mousse Caramel Sauce
I made this by making up my own recipe!When adding hot water in step 6, the water will splatter, so do this over a sink.Please add water a bit at a time if the viscosity of the caramel sauce becomes too sticky.Top it off at Step 7 after the caramel sauce has sufficiently cooled! For 7 cups (145 ml). Recipe by bvivid -
Caramel Sauce Caramel Sauce
This is stocked all the time in our refrigerator. My caramel jar became empty, so I replenished our stock. If you make extra, you can make caramel flavored sweets (it's always a bit of a bother to have to make the caramel) without much effort. I love caramel.Once the caramel starts to color, it changes very fast, so work fast. You can finish it in the microwave, but when you are making a lot of caramel sauce, it's easier to cook it in a small saucepan. The microwave oven won't get dirty, and you can easily check the sauce to see its process. The recipe here results in sauce that has the consistency of loose runny honey. Please adjust the consistency to taste with boiling water. Recipe by Yukiline -
Caramel Sauce Caramel Sauce
I made this as a filling for dacquoise, but it's also great as-is! This delicious caramel is easy to make, it's actually quite shocking.This caramel from this recipe is a little thick, so if you want it loose, add 2-3 tablespoons of heavy cream. You could add milk, but it won't be as rich.If you want it to be bitter and a little salty, you can use salt from Hakata prefecture, but for sweets, fleur de sel is better. Recipe by mag44num -
Homemade Salted Caramel Sauce Homemade Salted Caramel Sauce
The original liquid gold. This sauce is perfect for so many different desserts and is also great for gifting. It will be ok at room temperature for 1 day after making, if you are gifting this. Recipe source : Sallysbakingaddiction.com
-
White Sugar Caramel Sauce White Sugar Caramel Sauce
I felt that using granulated sugar is a bit wasteful, so one time I tried to make it with white sugar. Caramel made with granulated sugar has a light and elegant flavor but white sugar caramel is rich and has a home-y taste.Be careful not to cook it until the color becomes too dark, or it becomes bitter. Once you turn on the heat, don't stir at all until the surface of the pan turns golden brown. If you stir, it becomes difficult to get a dark color and the color will be off. Of course, you can use granulated sugar. The recipe and amounts are the same. Recipe by La Land -
Brioche Bread Pudding with Caramel Sauce Brioche Bread Pudding with Caramel Sauce
My husband loves bread pudding, and while I have yet to pinpoint the exact awesomeness that is our favorite from a local bakery, I have tweaked various recipes I've come across to settle on this little gem that has become my husband's favorite that I have made. Lol.We know the bakery uses Brioche, so that is now what I use. The bread pudding portion of this is a hugely altered version of a Paula Deen bread pudding. Her recipe called for 2 cups of sugar in the custard to only 3 cups of cubed bread. Like, "WHAT THE WHAT?".The sauce is my version of a caramel sauce recipe I found by Ree Drummond (The Pioneer Woman). Together they made an incredibly delectable dish!You can add nuts and/or raisins if you choose, but we really prefer ours "pure", just bread, custard, and extra sauce. I truly hope you enjoy this as much as we do!
-
Caramel Sauce for Panna Cotta and Creme Caramels Caramel Sauce for Panna Cotta and Creme Caramels
I wanted to eat both custard pudding with caramel sauce and whipped cream. So we use caramel sauce as a garnish for our custard pudding.-Step 2: Do not stir with spatula, but cook the sugar down while just shaking the pot gently.-Step 4: If you cook it down until dark brown in color, it will be a bitter... caramel sauce.Adjust the caramelization to your preference. Recipe by Chisora -
Chef Meghna’s Signatures Whiskey Caramel Sauce Chef Meghna’s Signatures Whiskey Caramel Sauce
Here’s the Whiskey Caramel Sauce that I created for Signature Premiere Whiskey promotion.Serving :This is a multi-purpose sauce.You may use it on ice-cream, apple crumble, normal egg toast, pan cake,waffles, any plain cake and on salted pop-corn as well.You could also make Whiskey Caramel sauce milk-shake.💋💋💋 Love M. #ChefMeghna#SignatureRecipe #WhiskeySauce
-
Super Easy Caramel Sauce Super Easy Caramel Sauce
The secret ingredient is the corn syrup. Keeps a foolproof caramel sauce, every time.
-
Grass Jelly Snow Ice with Fresh Milk and Caramel Sauce Grass Jelly Snow Ice with Fresh Milk and Caramel Sauce
We really love this recipe—it's so easy to make! Just blend milk with ice to create a snow-like texture, then make a simple homemade caramel. Give it a try!
Translated from Cookpad Thailand -
Crema Catalana with Figs and Caramel Sauce Crema Catalana with Figs and Caramel Sauce
Easy to make and a great way to enjoy more fruit—this time, figs.
Translated from Cookpad Spain
More Recipes
Comments