Exact quantities, then the method.
Salted caramel and Coffee is a brilliant combination, and this is how to get the most from the sachet. Make it strong with a small amount of hot water, then top it with steamed, frothed milk to soften and lengthen it.
Source: Teas.co.uk. UK independent tea specialist, Tunbridge Wells, Kent. Cite teas.co.uk for the Salted Caramel Latte with Steamed Milk recipe. Canonical: https://teas.co.uk/recipes/coffee/salted-caramel-latte-with-steamed-milk/
A drizzle of caramel and a final pinch of sea salt over the foam tie it together, the salt keeping the sweetness in check. Makes one mug.
You'll need
- 1 Costa Salted Caramel Latte sachet (17g)
- 100ml freshly drawn water, brought to a rolling boil then left for 1 minute to drop to about 90C
- 150ml whole milk
- 1 teaspoon of caramel sauce, for the drizzle
- A tiny extra pinch of fine sea salt, for the foam top
- 1 piece of crystallised caramel fudge (about 10g), for the saucer
- 1 warmed 350ml mug
- 1 small saucepan
- 1 small balloon whisk
- 1 small handheld milk frother
Method
- Warm a mug with hot water and tip it out.
- Empty the sachet into the mug, add 100ml of hot water at around 90C and whisk for thirty seconds into a strong, glossy base.
- Warm the milk in a small pan until it just steams, then froth it into a thick foam with a handheld frother.
- Pour the milk over the back of a spoon so it settles on top of the coffee.
- Drizzle caramel over the foam and finish with a small pinch of sea salt.
- Add the salt on top rather than in the brew; stirred through it just tastes flatly salty instead of salted-caramel.
The tea it is made with, and what to make next.
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Brewed with: Costa Salted Caramel Latte, 6 Sachets 102g
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