Recipes

Date posted: 21/10/2020

Tate & Lyle® caramel latte

21/10/2020
Rating
Votes: 0 Average: 0

Ingredients

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

Method

The page that you are currently reading is an ad feature
 
  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!
Back to Top