Toffee Latte
2 servings
30 minutes
A joyful recipe that requires butter to make toffee. Recipe from West 4 Coffee Shop.
1
The first thing we do is prepare the Iris sauce. It should taste like salty caramel reminiscent of childhood toffee. In a saucepan, we put 50g of butter, melt it slightly over medium heat, and add sugar (200g).
- Butter: 50 g
- Sugar: 200 g
2
We caramelize sugar with butter to a uniform, sticky consistency, then pour in 300 g of milk. The sugar hardens and becomes firm upon contact. Our task is to wait for the milk to heat up and continuously stir to dissolve the caramelized sugar in the milk.
- Milk: 525 ml
- Butter: 50 g
- Sugar: 200 g
3
We simmer the sauce on low heat for 30 minutes. In the end, we get a thick caramel sauce.
4
We brew espresso. Double or standard – to your taste.
- Ground coffee: 18 g
5
Froth the milk with a steam wand or a cappuccino maker.
- Milk: 525 ml
6
Pour 50 grams of Iris sauce at the bottom of the glass. On top of the sauce, pour whipped milk, leaving 0.5 cm to the edge. Pour espresso into the milk, draw a pattern, and enjoy the wonderful author's drink Latte Iris from West4.
- Milk: 525 ml
- Ground coffee: 18 g
