Ready in: 25- 35 min
Serves: 6
Ingredients:
SALTED CARAMEL:
1/4 c. granulated sugar1 T. water
1/4 tsp. light-colored corn syrup (can be omitted but helps reduce crystallization)
2 T. whipping or heavy cream
1 tsp. vanilla extract
1/4 tsp. salt
12 shots espresso
6 cups milk- heated, frothed
Pumpkin pie spice
Directions:
- In a large saucepan, add sugar, water, and corn syrup and bring to a boil over high heat, whisking until sugar has dissolved
- Allow mixture to boil until it has turned caramel-color, about 5- 12 min, at which point it will likely be smoking slightly; the final stage when it turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don't let it burn
- Throughout boiling time, swirl pan gently every minute or two if necessary, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce
- As soon as sauce has turned caramel-colored, reduce heat to low
- Very carefully and slowly, add cream, standing back because mixture will bubble up considerably
- Very carefully, add vanilla and salt, standing back because mixture will bubble up again
- Whisk until sauce is smooth and combined
- Bring back to a boil for 1 min
- Transfer sauce to glass jar and allow to cool uncovered; sauce thickens considerably as it cools
- Pour 2 shots espresso into each coffee mug
- Add 2 T. caramel sauce
- Fill to 1/2" from top of mug with milk, and stir
- Top with froth
- Sprinkle pumpkin pie spice on top and serve
*I found recipe here
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