Yesterday it rained veritable buckets here in Southern Tuscany. Since we have had problems with floods in past years, everyone was on high alert. Fortunately, it was just heavy autumn rain and nothing more.
Giulio had a meeting after dinner, so I was flying solo and had a hankering for something sweet and warm enough to combat the horrible weather outside.
The result? A weird hybrid between a hot chocolate and a latte that I christened hot caramel. It’s basically a homemade caramel syrup that you can make well in advance and enjoy with hot milk whenever you feel like it.
But the best part is it’s customisable. You can add any flavouring to your milk when you heat it up and create a caramel hybrid worthy of the best coffee shop!
100g caster sugar
2 tablespoons single cream
a drop of vanilla extract
litre of full cream milk
flavourings of your choice: I went with crushed oreo cookies in mine. It’s not very Italian, I know, but delicious. You could use chilli, bay leaves, nutmeg, cinnamon, hazelnut liquor, chocolate, coffee. The possibilities are endless.
Place the sugar in a small saucepan over low heat. Watch as it melts and turns a gorgeous brown colour. Swirl the pan a few times to make sure the sugar melts evenly. It’s important to use a stainless steel saucepan and not a nonstick one or you will be waiting for the sugar to caramelise forever… literally.
Add your cream and a pinch of salt. Be careful as it will spit. Combine and pour your caramel in a plastic container or jar to store in the fridge. You’ll have enough caramel for many, many glasses of milk.
Bring some milk to a gentle boil. Add the vanilla, which is a good base, and whatever flavourings you like. Stir. Add a teaspoon of caramel. If you like it sweeter/stronger, add more caramel. Pour into a glass and enjoy!
Super quick, super easy and super satisfying if the weather is cold and uninviting! See you tomorrow xx