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caramel apple latte

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.


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):

  1. In a small saucepan, combine the cornstarch, cinnamon, cloves, and salt.

  2. Gradually stir in water and apple juice concentrate until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.

  3. Remove from the heat; stir in vanilla. Refrigerate leftovers.

Latte (ingredients):

  • Apple Syrup

  • Caramel Syrup, like Torani or Starbucks

  • 1 shot of espresso (or very strong coffee)

  • 8 oz milk

  • Sugar (if needed)

Latte (directions):

  1. Heat up the milk in a saucepan. Using a thermometer, let it reach around 140 to 150 degrees F.

  2. 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.

  3. Once foamy and velvety, *slowly* pour the milk over the espresso.

  4. 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.

  5. Enjoy the autumnal vibes.


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