• 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.