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!