Latte recipe Salted caramel in coffee shops. Calorie, chemical composition and nutritional value.

A caramel latte (or caramel latte) is a latte that has caramel added as one of the ingredients.

Based on the type of caramel added, several varieties of the drink can be distinguished:

• latte with “classic” caramel
• banana caramel latte
• salted caramel latte

This drink is considered a “classic of the genre”: the combination of a refined, caramel flavor and unsurpassed aroma will drive even the most skeptical gourmet crazy.

Also within the framework of this article, we will look at caramel latte macchiato, since the preparation recipe is similar, and the difference between latte and latte macchiato (as you remember) is only in the order of adding milk and coffee to the final drink. Therefore, in the cooking recipe (below), to obtain a macchiato you only need to swap the corresponding ingredients.

Let's start making a classic caramel latte. Many manufacturers of coffee and coffee machines (the same Tassimo) offer ready-made sets of capsules (they are called tassimo latte macchiato with caramel) with all the necessary ingredients. We will prepare the drink with our own hands.

1. Ready hot espresso 60 ml.
2. Milk 0.6 cups
3. Caramel syrup 1 tablespoon

Secrets of making caramel latte

In order to understand how to prepare a caramel latte, you need to study the technology for preparing the traditional, that is, the original drink. So, to create a traditional latte, you need to carry out several steps, including:

• making espresso;
• steaming milk;
• “mixing” black invigorating drink and milky air foam.

It seems simple at first glance, especially if you use a special espresso machine equipped with special functions for frothing milk. But the last stage - the stage of mixing, or rather adding one component to another, requires great skill from the barista. After all, coffee needs to be poured in a thin stream into a glass of foamed milk so that you get a two or even three-layer cocktail. And don’t forget about decorating this masterpiece, that is, creating a pattern on milk foam.

Flowers, inscriptions, numbers, and even images of people can be used as a subject for a “picture.” It all depends on the skill of the barista and how he mastered the art latte. This is a traditional recipe for making a regular latte. Well, in order to improve the taste, or rather to make it even more original, the Italians decided to add caramel syrup to it. It was this additive that made it possible to create caramel latte coffee, which is considered both more refined and more delicate in taste.

But ladies who are too jealous of their figure should not indulge themselves often with this delicacy. After all, the calorie content of a latte with “nutritious” caramel is several times higher than that of regular coffee with milk, and even more so than that of ascetic espresso. But the temptation is too great, especially since preparing this drink with the “taste of childhood” is not at all difficult. Return to content

Coffee latte: caramel latte recipe

Noble cinnamon is a dangerous spice. Dangerous, in terms of dosage. With a sharp and bitter taste. If you overdo it with the amount of cinnamon, the drink will not be pleasant. Cinnamon with its bitterness will kill all the remaining ones. But through trial and error, you can find the right amount of cinnamon in a caramel latte. Some people will be happy with 1 tablespoon (as in the recipe). And someone will want to enhance the effect of bitterness from cinnamon and pour themselves more cinnamon decoction. A good thing is a decoction of cinnamon, it’s convenient. I also add cinnamon to my coffee, but only with hot pepper. This makes it more interesting. I add pepper and cinnamon not as a decoction, but in powder, directly into the cup. In general, I can no longer imagine coffee without spices. Once, while visiting, I drank a cup of coffee without spices. The owners did not favor them. Well, for me this is a completely tasteless drink, kind of bland. There is no longer in it the beauty of the taste of noble spices. Moccona thinks so too. It’s not for nothing that Moccona makes coffee with caramel, nut, vanilla, and chocolate flavors. These are also additives in coffee that make its taste individual, unique, and special. I'm sure Moccona could easily make spiced coffee. And the only thing that stops Moccona in this noble endeavor is the lack of mass culture in our country of drinking coffee with spices. To put it simply, this is mostly our dullness. Our people are not used to such drinks. They only drink plain coffee. Not knowing how much they are depriving themselves... Well, until people grow up in their taste preferences, I will make my own spiced coffee. But this is a big plus for me. Each cup of coffee, depending on the amount of spices and my mood, turns out different and unique for me! Yes, yes, even your mood affects the process of making coffee. I would advise guys and girls who spend so much time at work and often drink cinnamon caramel lattes to be careful with such drinks. It seems to me that they are already, as they say, “hooked” on him. It will be difficult to break away. Overall a wonderful drink. But if you drink it too often, like these four (this is their “squad” drink), you will get used to it and lose your taste for it. Remember how in that oriental fairy tale “The Taste of Halva”? For many years, the great emir of Bukhara has not known happiness - he has lost the magical taste of halva, and now life for him is as sour as lemon. The fairy tale is a lie, but there is a hint in it, a lesson for good fellows. To avoid repeating the fairy tale, I would advise the guys to diversify their menu. This will only be beneficial. They do not lose the acuity of taste perception. And one can envy the girl - she is bathed in the love of three young people at once. It will be difficult for her to make her choice. I'm afraid that when the girl makes a choice, the friendly company will fall apart. Alas, such is life.

Option one - simple

To create the simplest caramel latte you will need:

• caramel syrup;
• ground coffee;
• milk.

Caramel syrup should be poured into the bottom of a tall, always transparent, cup. Add freshly brewed espresso there and mix it all carefully. Using a cappuccino maker, whisk the milk and pour it into the caramel-coffee mixture. To decorate the drink, you can use syrup, which can be used to easily draw a “picture” on the foam.

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Ingredients

The composition includes caramel syrup, which you can buy ready-made or make yourself from sugar, water, milk and butter. This product is much higher in calories, but tastier.

Milk is an essential component of any latte. How “heavy” the coffee will be depends on its fat content. On the other hand, skim milk does not whip well and it will be impossible to get a fluffy, persistent foam. We'll have to choose.

Salted caramel latte contains a topping invented in Britain. In addition to sugar, it contains salt. If you make it at home, you will have to experiment with how many pinches you need to get the caramel syrup to change the coffee to just the right state.

Sometimes a recipe calls for adding butter or honey, but this is optional.

There is an easier option to try a new drink - buy coffee capsules with the appropriate taste, but only owners of capsule coffee machines can afford this. There is a downside to this: you can’t open the capsule, you can’t add or remove anything from it, so you have to be content with what the manufacturers created.

Video: Recipe for ginger caramel latte in a coffee maker

Option two - complicated

To prepare a real masterpiece called Kon Pana, you will need:

• ground coffee (for espresso);
• whipped cream;
• milk;
• caramel syrup;
• chocolate syrup.

The preparation steps are similar to the first option. The difference is that two types of syrup (caramel and chocolate) are poured into the bottom of the cup, and whipped cream is placed on top of the milk-coffee mixture. Syrup is also used as decoration. The calorie content of this treat is even higher, but the taste is even more divine. So the choice is yours - waistline or incredible taste sensations. As a last resort, there is always the opportunity to find a compromise - after enjoying it, stay longer in the gym. Return to content

How to Make a Healthy Salted Caramel Latte at Home

Obviously, to turn a regular drink into a salted caramel latte, you'll need something sweet with a hint of caramel and a little salt.

It's best to avoid the refined sugar, artificial flavors and sweeteners found in the commercial version, so it's worth turning to healthier ingredients that are commonly found in the kitchen.

My regular version of a latte is a super sweet coffee, so I just add a little vanilla extract, drizzle a little raw honey on top, and add a small amount of Himalayan salt.

If you really want something a little more decadent, you can add a dollop of whipped cream to your latte. And to get a mocha-flavored latte: just add about a tablespoon of cocoa powder to the blender and mix with coffee.

A French press is suitable for obtaining foamy milk foam.

But that is not all

So, recently, instead of syrup, they use caramel sauce or even a specially prepared topping. To give the drink a special aroma, it is also recommended to add vanillin. But you should be careful with this additive, since its excess can ruin both the aroma of coffee and the taste of a three-syllable cocktail. So if you are a novice creator of coffee masterpieces and have no practice in adding spices, it is better to avoid using vanillin.

There are other recipes on special websites online that involve the use of different flavoring additives. But regardless of whether it is a traditional drink or an original recipe, three components are mandatory and these are espresso, milk and, of course, a caramel additive, which can be in the form of syrup, mousse, sauce or topping. Everything else is up to your taste. Return to content

Nuances of taste: how is the original drink different?

Although unusual, it is still a latte. Here you can hear the taste of espresso, softened by milk. The character of the drink is determined by the caramel: moderately sweet, sticky... This latte could become a sugary passion for those with a sweet tooth, but a pinch of salt makes all the difference. Instead of excessive sweetness, there is depth in the coffee, and the caramel word is revealed with salt. In perfumery, a similar effect is called a “heart note.”

Latte “Salted Caramel” is for those who love long-lasting taste journeys. This is not a strong drink: it should be enjoyed slowly, and not wake up the body in the morning.

Strict guardians of alternative brewing methods take this latte... not seriously. They are the first to try it, curious to see what the barista is working on. But they are quickly returning to siphons and Aeropresses, calling the drink “very light.” And they are right! Despite the different facets of taste, this latte is airy and drinks without effort.

What is the difference between the original drink

No one will argue that the drink is a latte. Although you can't call him ordinary. Of course, it has notes of espresso and milk.

But the character of this drink is fully revealed - caramel. It is made moderately sweet and sticky. It would seem to give off some kind of cloying vibe. But don't forget a pinch of salt. It deprives the drink of excessive sweetness and deepens the taste of the drink. Perfumers would call this a “heart note.”

Salted caramel latte is like long-playing beautiful music. It is not like other strong coffee drinks. You should drink it in the morning in slow sips, enjoying it.

The drink is not for awakening the body. Therefore, for strict adherents of an alternative brewing method, the drink is not suitable. It is very easy for them. And indeed it is. Although the drink is multifaceted, it is airy. You don't need to make any effort on yourself to drink it.

Who salted coffee for the first time?

It turns out the French are from a part of the country where there was no tax on salt. That's why they didn't save it. Local pastry chef Andre Le Roux came up with the idea of ​​surprising his guests with something special. He started with salted butter. And then I started experimenting with salted caramel.

This is how various ones appeared:

• cakes;
• candies;
• Dessert;
• ice cream;
• coffee;
• cocktails to which salted caramel is added.

The filling was popularized and toppings began to be prepared that were responsible for this taste. So that coffee lovers don’t have to stand at the stove and make caramel themselves.

Is it possible to buy coffee with caramel and how much does it cost?

This is one of the most popular tastes and flavors, so a lot of beans and instant coffee are produced with it. But it is important to understand that the real product is not used in this case - the viscous sweet mass would simply stick the particles together, moisturizing them. These are concentrates, special mixtures, sometimes with sweeteners.

Instant coffee with caramel

There are a lot of such products on the market, and they are usually inexpensive. Thus, Russian stores offer to buy:

• Moccona (Makkona) with caramel – 95 g, in a glass jar – 300 rubles;
• Cantata – 50 g, – 600 rub.;
• 3 in 1 Nescafe – 20 bags – 200 rub.

The composition usually contains freeze-dried granules and flavoring.

Natural coffee beans, whole or ground

The choice of natural grain and ground grains is also quite large, prices usually depend on the brand, the markup for the additive is not that high:

• Kofesco grain – 255 rubles per 200 grams;
• Madeo grain – 415 rubles per 200 g package;
• Just Coffee ground – 435 rubles per pack of 250 g.

There are interesting flavors with rum flavor or with orange and cherry additives, but, again, no alcohol or fruit is used in flavoring.

How to make a salted caramel latte?

Required:

• 150 ml coffee;
• 200 ml milk;
• 1 teaspoon butter;
• two pinches of salt;
• 2 teaspoons honey;
• 1 tbsp. spoon of caramel syrup.

Preparation:

1. In a blender, mix warm milk, butter, a pinch of salt and caramel.
2. Mix a pinch of salt with honey.
3. Grease the sides of the cup with salted honey. Then pour the coffee into the container, followed by the milk.

Details: