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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