AuthorChef Chad
RatingDifficultyBeginner
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Yields1.00 Serving
Prep Time5 minsCook Time7 minsTotal Time12 mins
 44 ml Espresso Shot
 0.5 cup UHT full cream milk
 30 ml Dairy, Cooking Cream
 30 g refined, sugar
 30 g Butter
 2.5 g Sea Salt
 2 tbsp Whipped cream, UHT
1

To make the Salted Caramel Sauce: Melt butter in a heavy saucepan over medium heat; add sugar and cook, stirring constantly, 5 minutes or until mixture turns a caramel color. Gradually add cooking cream, and cook, stirring constantly, 2 minutes or until smooth.

2

Extract 1 shot of espresso using the Breville Barista Express. Pour the espresso into a glass of ice. Add milk. Stir until well incorporated.

3

Top the latte with whipped cream and drizzle with home-made caramel sauce. Serve cold!

Category,

Ingredients

 44 ml Espresso Shot
 0.5 cup UHT full cream milk
 30 ml Dairy, Cooking Cream
 30 g refined, sugar
 30 g Butter
 2.5 g Sea Salt
 2 tbsp Whipped cream, UHT

Directions

1

To make the Salted Caramel Sauce: Melt butter in a heavy saucepan over medium heat; add sugar and cook, stirring constantly, 5 minutes or until mixture turns a caramel color. Gradually add cooking cream, and cook, stirring constantly, 2 minutes or until smooth.

2

Extract 1 shot of espresso using the Breville Barista Express. Pour the espresso into a glass of ice. Add milk. Stir until well incorporated.

3

Top the latte with whipped cream and drizzle with home-made caramel sauce. Serve cold!

Creamy Latté with Home-made salted caramel sauce
IngredientsDirections