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Caramel Milk Coffee

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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
Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. In a cup, add ice cubes, fill with milk to about 80%, add a few pieces of caramel, and then pour in the espresso.
  5. The caramel will provide a crunchy and sweet taste, which can also be added to milk tea or black tea for a different flavor.
Nutrition:
  • Calories: Varies depending on the amount of caramel and milk used.
  • Sugar content is high due to caramel.
  • Contains caffeine from espresso.