Brown Sugar Caramel Latte Recipes

BROWN SUGAR-CARAMEL LATTE

Steps:

• Stir brown sugar into half-and-half until dissolved.
• Whip with a milk frother or small whisk.
• Pour coffee into a mug, and stir in caramel sauce until dissolved.
• Pour frothed half-and-half into coffee, and serve.

BROWN SUGAR-CARAMEL LATTE

Steps:

• Stir brown sugar into half-and-half until dissolved. Whip with a milk frother or small whisk. Pour coffee into a mug, and stir in caramel sauce until dissolved. Pour frothed half-and-half into coffee, and serve.

UPSIDE-DOWN CARAMEL LATTE BAKE

Steps:

• Spray 13x9-inch (3-quart) baking dish with cooking spray.
• In 2-quart saucepan, mix 3/4 cup brown sugar, 1/4 cup granulated sugar, 1/2 cup butter, the maple syrup and espresso. Cook 4 to 6 minutes over medium heat until sugars dissolve and mixture is smooth. Pour into baking dish. Sprinkle with 1/2 cup pecans. Top with 10 slices French bread, cutting slices in half if necessary to fit in baking dish in single layer.
• Drizzle 1/4 cup melted butter over bread in pan. Sprinkle with 1/2 cup brown sugar and 1/2 cup pecans. Top with 10 slices French bread.
• In large bowl, beat custard ingredients with wire whisk. Slowly pour mixture over French bread. Press down on bread with spatula so all of bread absorbs egg mixture. Cover; refrigerate 8 to 24 hours.
• When ready to bake, heat oven to 350°F. Uncover; bake 35 to 40 minutes until puffed and lightly browned. Let stand 5 to 10 minutes before serving.
• Meanwhile, in medium bowl, beat whipped topping ingredients with electric mixer on high speed until stiff peaks form. Serve each piece upside down with a dollop of whipped topping.

BROWN SUGAR LATTE

Steps:

• Combine milk, caramel sauce, and brown sugar in a saucepan over medium heat and bring to a simmer. Froth mixture using a stick blender.
• Pour hot milk mixture into a mug, holding back the foam with the back of a spoon. Add coffee and pour foam on top.

BROWN SUGAR CARAMELS

Steps:

• Oil an 8-by-8-by-2-inch square pan. Cut a piece of wax paper to fit bottom of pan; oil. Place paper in pan and reserve.
• Combine cream and milk in a 2-quart souffle dish. Cover tightly with microwave plastic wrap. Cook at 100 percent power in a high-power microwave oven for 3 minutes. Prick plastic to release steam.
• Remove from oven and uncover. Stir in sugars until dissolved. Cook, uncovered, for 18 minutes, stirring carefully twice.
• Remove from oven and stir in butter until melted. Pour into the reserved pan, scraping thoroughly.
• Refrigerate until set firm, several hours or overnight. Run the tip of a small knife around inside edge of pan. Use the knife to lift the caramel and paper out of the pan. Cut into small squares. Peel the paper away from the caramels. Wrap and store in refrigerator