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Burnt Caramel Latte Ice Cream Float

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A deliciously indulgent coffee drink with hot espresso, foamy milk, coffee ice cream, whipped cream and lots of burnt caramel sauce for an amazing, rich flavour

Ingredients

For the Burnt Caramel Syrup:

For the Burnt Caramel Sauce:

To Serve:

Instructions

To make the syrup:

  1. Put the sugar, golden syrup and 60ml of the water in a small saucepan. Heat on low, stirring, until sugar is melted. Turn the heat up to medium high and bring to a boil. Boil for 3 minutes without stirring. Then stir vigorously as the sugar becomes caramel, and cook until it is a dark brown, almost black colour - about 3-5 minutes. Remove from heat.
  2. Very carefully (I advise wearing an oven mitt because it will splutter quite a lot) pour the rest of the water (120ml) in and quickly stir to combine. Stir in the salt. Pour in a jar and leave to cool to room temperature. Store in fridge.

To make the sauce:

  1. Put the butter in a small saucepan and heat on medium until butter is melted. Continue to cook, swirling the pan occasionally, until you see dark brown flecks in the melted butter and there is a strong nutty aroma - this takes about 3-5 minutes. Remove from heat, pour into a bowl and leave to cool.
  2. Put the sugar in a medium sized, heavy bottom saucepan and cook the sugar on a medium heat, without stirring, until the sugar is melted and liquid. If any sugar crystals form around the edge of the pan, use a wet pastry brush to brush them down.
  3. Continue cooking the caramelised sugar, without stirring, until it is almost black in colour. This whole process takes about 10-12 minutes. When it is ready it will be smoking quite a bit and bubbling.
  4. While you are (purposely) burning the caramel, heat the cream in a small saucepan until boiling.
  5. When the caramel is ready, stir in the golden syrup. Then slowly pour the hot cream in and stir,- be very careful, it will splutter and spit quite a lot, I recommend wearing an oven mitt to do this,
  6. Stir in the browned butter from step 3.
  7. Pour sauce into a jar and leave to cool to room temperature. It will thicken as it cools. Store in the fridge. It will go quite hard in the fridge, so you can melt it in the microwave as needed.

To make your Burnt Caramel Latte Ice Cream Float:

  1. Drizzle 1-2tbsp of the burnt caramel sauce around the inside of the glass. Add 1-2tbsp of the syrup to the bottom of the glass and pour over the hot espresso.
  2. Pour over the hot milk and spoon any froth over the top.
  3. Add a scoop of ice cream, spoon on your fresh whipped cream and drizzle with more burnt caramel sauce.
  4. Serve immediately

Notes

Semi-skimmed/2% milk is the best for latte making as it froths up really easily and is lovely and creamy. You can use whole milk if you like, but it won't froth as much. Likewise, skimmed milk will froth but won't be as creamy.
Both the syrup and sauce recipes make more than enough. Store them in the fridge and use them whenever needed, for whatever you like!

Nutrition Facts

Serving Size 1

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by A Tipsy Giraffe at https://www.atipsygiraffe.com/burnt-caramel-latte-ice-cream-float/