Serves 1
Directions
- 1Take half a cup of brown sugar and spread it in a pan over medium-high heat.
- 2As soon as it starts to melt, reduce the heat to low and continue stirring until completely melted.
- 3With the heat on low, carefully pour one cup of water into the pot.
- 4Pour in one can of sweetened condensed milk and stir.
- 5Bring the heat back up to medium to re-melt that caramel, being careful not to let it boil over.
- 6Reduce to a simmer and simmer for 10 minutes, stirring frequently.
- 7Turn off the heat, then pour in two teaspoons of vanilla extract and half a teaspoon of salt.
- 8Mix thoroughly, then pour over a strainer and let it cool completely.
- 9Transfer to a jar to store in the fridge.
- 10To make a latte, pour some milk into a frother and add about a tablespoon of the syrup.
- 11Froth it up, then pour it over espresso.
Ingredients
- 0.5 cup brown sugar
- 1 cup water
- 1 can sweetened condensed milk
- 2 teaspoons vanilla extract
- 0.5 teaspoon salt
- milk
- espresso
Equipment
panspatulawhiskstrainerjarmilk frotherespresso machinemugmeasuring cupsmeasuring spoons
Tips
- Be careful not to let the mixture boil over when re-melting the caramel.
- Store the syrup in the fridge for up to 2 weeks.
- Turn off the heat before mixing in vanilla extract and salt.
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