Creamy Caramel Decaf Latte
Ingredients
- 1.00 - 2.00 tsps ( 2.00 - 4.00 g ) instant decaf coffee
- 30.00 ml ( 2.00 tbsps ) very hot water (~80°C)
- 2.00 tsps ( 10.00 ml ) sugar free caramel syrup
- 170.00 ml semi-skimmed MILK
- Allergens in this recipe: Milk
Equipment
-
Milk frother
-
Mug, to serve
Step
1
/
6
Mix the instant coffee with two tablespoons (30ml) of very hot water (~80°C, just wait for the small bubbles to appear. No need to boil so you can save on energy).
Step
2
/
6
Heat 170ml of milk until hot to the touch, but not simmering (aim for 65-70°C). Add 2 teaspoons (10ml) of sugar free caramel, maple or date syrup in a milk jar and stir.
Step
3
/
6
Whisk the caramel-infused milk until frothy. Preferably, use an electric whisk.
Step
4
/
6
Pour the foamy milk into the coffee cup.
Step
5
/
6
Decorate with sugar free caramel, maple or data syrup.
Step
6
/
6
| Typical Values | %RI* | Per mug** |
|---|---|---|
| Energy KJ | 4% | 361 kJ |
| Energy Kcal | 4% | 86 kcal |
| Fat | 4% | 3.0 g |
| of which saturates | 10% | 1.9g |
| of which sugars | 9% | 7.8g |
| Salt | 3% | 0.20g |
*Reference Intake of an average adult (8400 kJ / 2000 kcal)
of an adult's Reference Intake (RI)*
Energy per 100ml: 171 kJ / 41kcal
*Reference Intake of an average adult (8400 kJ / 2000 kcal)
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Also try this with
We have a variety of other NESCAFÉ instant coffees that you can use to make this recipe.
