I can still remember the first time I had a latte. I must have been about 9 or 10 and boy did I feel fancy. I was visiting my dad in Texas for christmas and loving the warm weather. My dad had to meet someone at Starbucks and so he took my sister and me with him. While he had his meeting we got our first manicure and shared our first latte, eggnog to be exact, right next door. I had no idea what a manicure even was at first and when I figured it out I was in heaven. I can remember getting my nails painted pink and the manicurist adding little flowers on my thumbs. So in just one day I became hooked on manicures AND Starbucks.
These lattes are actually made from the left over syrup from the Buttermilk Waffles recipe I made yesterday. Since I had some extra I decided to be thrifty and make two blog posts out of one sauce. They’re perfect for any occasion and measurements can be easily altered for a big group or just a few friends.
- 1/2 cup ground coffee (French or other dark roast)
- 1 1/2 cups cold water
- 2 cups of whole milk
Brew coffee and set aside. Heat the milk on the stovetop until it begins to steam. Then take an immersion blender and blend the milk until foamy.
Maple Caramel Sauce
- 1/4 cup (1/2 stick) unsalted butter
- 1/2 cup maple sugar
- 3/4 cup heavy whipping cream
- 1/8 teaspoon coarse kosher salt
- 5 to 6 drops imitation maple extract
- 3-4 tablespoons of maple syrup
Melt butter in heavy medium saucepan over medium heat. Add sugar. Whisk until sugar melts and mixture is thick and boiling, 2 to 3 minutes. Gradually whisk in cream. Bring sauce to boil, whisking often. Boil until sauce thickens enough to coat spoon and is reduced to 1 cup, whisking often, 2 to 3 minutes. Remove from heat. Whisk in coarse salt and extract. Can be made 1 week ahead. Cool, cover, and chill.
- Put a couple spoonfuls of the syrup at the bottom of the cup
- Add a shot of espresso (or two)
- Pour in steamed milk
- Add a spoonful of whipped cream if desired