Recipes

Date posted: 21/10/2020

Tate & Lyle® caramel latte

21/10/2020
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    Ingredients

    Espresso Double shot
    Tate & Lyle® caramel pure cane syrup 3 pumps (24ml)
    Cold milk 220ml

    Method

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    1. Extract a double shot of coffee into a 12oz cup, or latte glass.
    2. Add Tate & Lyle® caramel pure cane syrup.
    3. Stretch the cold milk to 65°C.
    4. Pour in a little of the milk and swirl the cup to mix the coffee, syrup and milk.
    5. Pour in the remaining milk.
    CHEF'S TIP: For a vegan-friendly twist, try changing up your milk to soya- or hazelnut-based!
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