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Recipe of Camelot Caramel Latte

Recipe of Camelot Caramel Latte

by Elaine wang in Recipes
Recipe of Camelot Caramel Latte

Ingredients:

For the Camelot Caramel:

  • 150g granulated sugar
  • 75g water
  • 1 tsp baking soda

For the Latte:

  • 1 cup whole milk
  • ⅓ cup brewed coffee
  • 2 tsp Camelot caramel (from above)
  • ice cubes (optional for iced latte)

Instructions:

  • Heat your Sensarte Nonstick Sauce Pan over medium heat. Add sugar and water to the pan, stirring gently until the sugar dissolves.
  • Let the mixture simmer without stirring until it turns golden brown and caramelizes. Watch closely to avoid burning.
  • Turn off the heat and let it cool for about 30 seconds.
  • Carefully add the baking soda and stir quickly. The mixture will foam and expand - this is normal.
  • Pour the foamy caramel onto a parchment-lined plate or baking sheet. Allow it to cool completely, then break it into small pieces.
  • Warm the milk in the Sensarte Nonstick Sauce Pan over low heat until it's steaming but not boiling.
  • Add 2 tbsps prepared camelot caramel (crushed or whole pieces) into the warm milk. Stir until the caramel melts and infuses the milk with a sweet, rich flavor.
  • In a glass or mug, pour the brewed espresso or strong coffee. Slowly add the caramel-infused milk to the coffee, stirring gently to mix.
  • Top with whipped cream, a drizzle of caramel sauce, or a sprinkle of crushed camelot caramel pieces for extra indulgence. Serve hot and enjoy!
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