National Caramel Day
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Caramels are made by adding milk and fat to a sugary syrup that has been heated and continuously stirred until it reaches a light brown color. As early as the seventeenth century, American women used caramelized sugar and water to make candies. Since it was an economical candy to produce, it found its way into many recipes. Around the year 1850, someone discovered that adding milk and a fat product to the cooked sugar mixture resulted in a soft, chewy candy. It should be no surprise how quickly soft caramel became popular. Caramel is used in many food and beverage products.
Caramel Latte
Ingredients
- 2 tablespoon caramel sauce plus extra for drizzling
- 1 cup whole milk
- 40-60 ml espresso depending on how strong you like it
- whipped cream for topping
Instructions
- In a glass, add the caramel sauce.
- To another cup, add the milk and warm it in the microwave for 50-60 seconds until heated. It shouldn't be boiling. With a hand-held frother or whisk, foam the milk until thick froth forms. You can also shake the milk in a mason jar.
- Pour this milk on top of the caramel.
- Prepare espresso with your preferred method. You can pull a shot, make it on the stovetop with a Moka pot, brew in a coffee machine or even use instant coffee. If you are using instant coffee, mix 1 tablespoon of instant coffee with 2 tablespoon of hot water before pouring it in.
- Pour this espresso over the milk. Mix lightly to dissolve the caramel but don't mess up the layers.
- Top with whipped cream and drizzle some caramel sauce. Enjoy hot!
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