All orders placed after 11:30am on 19 December, will be processed from 5 January.
RECIPES
Duchess Caramel Latté
the perfect winter companion
The Caramel Powder provides a smooth, creamy caramel base while the Brown Sugar Syrup adds rich toffee notes and depth. The cloud of frothed milk creates a luxurious café-style finish, making every sip warm, comforting and fit for royalty.
Ingredients
- 200ml full-cream milk
- 50ml milk (for frothing)
- 3 tbsp Caramel powder
- 15ml Brown sugar syrup
- Ground cinnamon for dusting
- Crushed biscuit crumbs for the rim (optional)
- Cinnamon stick for garnish
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method
- Prepare a mug: To look fancy, lightly coat the rim of your mug with a little Brown Sugar Syrup and dip into crushed biscuit crumbs. (You simply turn the mug upside down, dip in some of the syrup and then into the biscuit crumbs).
- Create the Caramel Base: Pour 200ml milk into a small saucepan. Warm gently over medium-low heat. Whisk in the Caramel Powder until completely dissolved and smooth. Add the Brown Sugar Syrup and stir well. Do not boil.
- Froth the milk: Warm the remaining 50ml milk separately. Using a milk frother, whisk or French press, froth the milk until light and creamy.
- Assemble the Latté: Pour the warm caramel latte into your prepared mug. Carefully spoon the frothed milk over the top.
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Dust lightly with cinnamon. Drizzle a little brown sugar syrup across the foam. Garnish with a cinnamon stick.
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