Q: Can I use a regular saucepan for making the caramel? A: Yes, but make sure it’s a larger one, as the addition of baking soda will cause the mixture to expand and a small pot may not be sufficient.
Q: Is it necessary to use parchment paper in the mold? A: Yes, it’s important to line the mold with parchment paper to prevent sticking and ensure easy removal of the caramel.
Q: Can I replace honey with another sweetener? A: Honey can be omitted or replaced with a sweetener of your choice, but it adds a unique flavor to the caramel.
Caramel Milk Coffee
Notes
Ingredients:
- Sugar: 100 grams
- Water: 50 grams
- Baking Soda: 4 grams
- Honey: 30 grams (optional)
- Ice cubes: as needed
- Espresso: 1 small cup
- Milk: 1 box
- Prepare a large non-stick pan. Pour in 50 grams of water, followed by 100 grams of sugar, and then add 30 grams of honey. Turn on high heat and do not stir. Line a mold with parchment paper.
- Once the sugar dissolves and starts to bubble, switch to medium heat. When the edges start to turn a caramel color, gently shake the pan for even coloring. Turn off the heat when it's lightly golden - careful not to overcook. If available, use a thermometer; 150°C is ideal.
- Quickly add the baking soda and stir briskly. The mixture will react and expand, hence the need for a large pan. Stir for about 10-15 seconds. Pour the mixture into the prepared mold and let it cool and harden. Once completely cooled, peel off the parchment paper and break into pieces.
- In a cup, add ice cubes, fill with milk to about 80%, add a few pieces of caramel, and then pour in the espresso.
- The caramel will provide a crunchy and sweet taste, which can also be added to milk tea or black tea for a different flavor.
- Calories: Varies depending on the amount of caramel and milk used.
- Sugar content is high due to caramel.
- Contains caffeine from espresso.
