VANILLA GINGER BREAD LATTE
VANILLA GINGER BREAD LATTE
INGREDIENTS
SALTED CARAMEL BRÛLÉE| 1 | Granulated sugar: 100 g |
|---|---|
| 2 | A pinch of flaky sea salt: 100g |
| 1 | Avoset All-Purpose Creamer Concentrate: 170 g |
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| 2 | Pure maple syrup: 20 g |
| 3 | Molasses: 10 g |
| 4 | Ginger powder: 1 g |
| 5 | Cinnamon powder: 1 g |
| 6 | Vanilla extract (liquid): 7-8 g |
| 7 | Coffee: 2 pods (200-220 g hot water) |
| 8 | Whipped Avoset All-Purpose Creamer Concentrate for foaming on top |
Preparation
| 1 | Line a baking sheet with parchment paper. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns into a golden caramel, approximately 8 minutes. Remove from heat and carefully pour the caramel onto the prepared baking sheet. Spread it in a thin, even layer and sprinkle with flaky sea salt. Allow it to sit for 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon. |
|---|---|
| 2 | In a medium pot, combine Avoset All-Purpose Creamer Concentrate, maple syrup, molasses, ginger, cinnamon, and a pinch of salt. Bring the mixture to a simmer, heating until it becomes steaming. Add the vanilla. Using a small whisk or fork, whisk until frothy. Remove from heat. |
| 3 | Divide the espresso between 2-3 cups. Pour the gingerbread milk over the espresso. Top each cup with whipped Avoset All-Purpose Creamer Concentrate and a sprinkle of salted caramel brûlée. |
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