Iced Caramel Macchiato
INGREDIENTS
Make Ahead Caramel Sauce
¼ cup sugar
1 tbsp butter
half can Angel Kremdensada, room temperature
pinch of salt
Coffee Base
1 tbsp instant coffee powder
3 tbsp hot water
1 tbsp Angel Condensada
½ cup hot water
½ cup Angel Evaporada
1 tsp vanilla extract
2 cups ice cubes
PROCEDURE
- Melt sugar in a saucepan over low heat until it turns into golden brown color. Turn-off heat and add butter. Quickly stir using a non-stick spatula or wooden soon. Add half can Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. You can tell if done when the sauce covers the back of your spoon Let cool and set aside. Transfer to a squeeze bottle if you like.
- Using a shot glass or small bowl, combine coffee and 3 Tablespoons hot water. Stir until coffee is dissolved completely. Set aside.
- In liquid measuring cup/coffee mug, combine Angel Condensada,1/2 cup hot water, Angel Evaporada and vanilla extract.
- To assemble, drizzle 2 Tablespoons caramel sauce in the bottom of a tall cup or glass. Add ice cubes and pour in milk mixture. Slowly add coffee mixture and finish with more drizzle of caramel sauce.
- Serve cold and enjoy!