- Prep time: 5 mins
- Cook time: 10 mins
- Total time: 15 mins
- Serving: 1
Ingredients
For the Caramel Sauce
- 125g caster or granulated sugar
- 75ml double cream
- 25g butter
For the Coffee
- 250ml milk or plant-based alternative
- 2 shots espresso or 60ml very strongly brewed coffee
How to make it
For the Caramel Sauce
- Tip the sugar into a pan and add 2 tbsp water. Place over a medium heat until the sugar has dissolved and doesn’t feel grainy in the pan
- Increase the heat and bubble for 4-5 mins until you reach a dark golden color. Don’t stir – hold the pan by its handle and swirl it gently instead. If you’ve got a sugar thermometer, it should reach around 170°C. Take off the heat, then stir in the cream and butter.be careful with it because it will be so hot.
- Leave the sauce to cool
For the Coffee
- Add the milk and 2 tbsp caramel to a saucepan and heat over medium heat until the milk is gently steaming and the caramel has dissolved.
