A simple recipe that combines apple concentrate, caramel syrup, and espresso for a cozy fall-themed drink. Recommended additions include a "falling leaves" scented candle and an indie-folk Bon Iver type playlist to enjoy while sipping. As an added bonus, the concentrate can be used for savory dishes, like cider glazed salmon or pork.
CARAMEL APPLE LATTE
Servings: 8+ drinks
Time: 15 minutes
Apple Syrup (ingredients):
2 tablespoons cornstarch
1/2 teaspoon ground cinnamon
Pinch of ground cloves
1/8 teaspoon salt
1 cup water
3/4 cup thawed unsweetened apple juice concentrate
1/2 teaspoon vanilla extract
Apple Syrup (directions):
In a small saucepan, combine the cornstarch, cinnamon, cloves, and salt.
Gradually stir in water and apple juice concentrate until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in vanilla. Refrigerate leftovers.
Caramel Syrup, like Torani or Starbucks
1 shot of espresso (or very strong coffee)
8 oz milk
Sugar (if needed)
Heat up the milk in a saucepan. Using a thermometer, let it reach around 140 to 150 degrees F.
When the milk reaches the proper temperature, use a milk frother (you can get them for $3 from ikea) to get the milk nice and foamy. If you do not have one, just use a small metal whisk for basically the same effect.
Once foamy and velvety, *slowly* pour the milk over the espresso.
Add the apple and caramel syrups to taste. I like using 2 tbsp of the apple concentrate with 1 tbsp of the caramel syrup. I then add a pinch of brown sugar to get it to the sweetness I like.
Enjoy the autumnal vibes.