Salted Caramel Latte from scratch
Coffee that smells like Christmas, easy and homemade!
The savory candy was invented by the French confectioner Henri Le Roux in 1997, and three years later he was awarded the not insignificant prize of "Best Confectioner of France". As obvious as it may seem today, Henri Le Roux relied on both chemistry and neuropsychology to arrive at the discovery of salty candy: the contrast of flavors creates a contrast that makes the human brain even tastier than the others. candies!
Today, almost forty years later, eccentric luxury salty candy has become an almost daily habit, since we find it everywhere, from good pastry sweets to cheap chocolates and kiosk wafers. Of course, it has pierced the drinks, either in hot chocolates or even in espresso-based drinks!
In winter, and especially during the festive season, it is common to look for coffees that have "something more" in terms of taste (unfortunately, also in terms of calories). One of these coffees is Salted Caramel Latte - a coffee that if you make it for your friends, they will not be able to believe that you made it yourself and did not order it from a well-known coffee chain.
It is a delicious and filling solution for a special December coffee - and it is made from scratch, since we make the savory caramel syrup ourselves, which can be used in other interesting preparations.
What do you need for Salted Caramel Latte?- 1 cup sugar
- 2 cups water
- 1 teaspoon honey or petimezi
- Or teaspoon of salt
- A double espresso
- Milk
How is Salted Caramel Latte prepared?
- In a pan, mix one cup of water with the sugar
- Boil over medium heat, stirring, until the sugar dissolves
- Stir until the caramel is dark and remove from the heat
- Carefully add the remaining water, honey and salt
- Once cool, store in a glass jar
- Prepare the espresso and heat the milk
- Stir in the milk, espresso and savory caramel syrup as desired
Serve with a little frothed milk or whipped cream
Tips for delicious Salted Caramel Lattes
- The syrup is stored in the refrigerator for a long time without any problems
- Be careful when adding the second cup of water to the syrup: the hot candy splashes a lot and there is a risk of burns!
- The milk-coffee ratio in a Latte is usually 2: 1, but this can vary depending on our taste.
- We choose a strong espresso blend, so that the milk and the caramel do not "cap" the taste of the coffee, but are mixed pleasantly. Blends such as Cavaliere Speciale or Cavaliere Gran - Crema have the necessary intensity and aroma for this recipe.
- We do not add sugar, as the caramel will sweeten our Latte with the above
- Latte does not need frothed milk, only for serving - which can be replaced with whipped cream for a more festive version of the drink. In this case we can pour a little of our syrup on the whipped cream!
- It goes well, of course, with festive cookies or - why not? - with melomakarona!
This difficult Christmas, we must give us small pleasures that will make our daily life more enjoyable and festive. Why not make Salted Caramel Latte one of them?
