Vanillacarameltrufflelatte Recipes

BOB GREENE'S VANILLA CARAMEL TRUFFLE LATTE

Steps:

• In a one-quart saucepan, bring the milk, water and cinnamon sticks to a boil
• Remove the saucepan from heat and add the tea bags
• Brew for 3 minutes then remove the tea bags and cinnamon sticks
• Stir in the sugar and serve immediately

VANILLA CREME BRULEE

Steps:

• Prepare the vanilla: Halve the vanilla bean lengthwise and scrape out the seeds with a paring knife. Position a rack in the middle of the oven and preheat to 325 degrees.
• Infuse the cream: Bring the cream, half-and-half and vanilla seeds and pod to a simmer in a saucepan over medium heat. Reduce the heat to low and simmer to infuse the cream with the vanilla, 10 to 15 minutes. Discard the vanilla pod. Remove the cream mixture from the heat and cool slightly. Meanwhile, bring a kettle of water to a boil.
• Make the custard.
• Whisk the egg yolks, 1/2 cup sugar and the salt in a large bowl until the sugar dissolves and the mixture is pale yellow and thick; it should leave a trail when you lift the whisk. Pour in the cream mixture in a slow, steady stream, whisking constantly. Skim off any foam or bubbles from the surface.
• Pour into ramekins: Arrange eight 6-ounce ramekins in a roasting pan and divide the custard evenly among them.
• Bake in a water bath: Pull out the oven rack slightly, place the roasting pan on it and pour enough boiling water into the pan to come halfway up the sides of the ramekins.
• Bake until the custards are just set in the center, 40 to 45 minutes. Carefully remove the ramekins from the water bath and transfer to the refrigerator. Chill, uncovered, at least 2 hours and up to 1 day.
• Prepare the topping: About 30 minutes before serving, sprinkle 1 teaspoon sugar over each custard. Tilt the ramekins to evenly distribute the sugar and tap out any excess.
• Caramelize the sugar: Holding a kitchen torch about three inches away, burn the sugar until it turns a deep amber. Refrigerate the creme brulees just until the crust hardens, 30 minutes to 1 hour, but not longer (the topping may start to soften). Serve cold.

SALTED CARAMEL BRûLéE LATTE.

Steps:

• 1. Line a baking sheet with parchment paper. In a medium pot, cook the sugar over medium heat, stirring occasionally with a heat-proof spatula until the sugar has melted and turns a golden caramel, about 8 minutes. Remove from the heat and carefully pour the caramel onto the prepared baking sheet. Spread in a thin, even layer and sprinkle with flaky sea salt. Let sit 5 minutes. Once hardened, crush the caramel into small pieces/shards with the back of a spoon. 2. Combine the milk, caramel, and a pinch of salt in a medium pot and bring to a simmer, heat until steaming. Add the vanilla. Using a small whisk or a fork, whisk until frothy. Remove from the heat. 3. Divide the espresso between 2 mugs. Pour over the caramel milk. Top with whipped cream and a sprinkle of caramel brûlée Drink up!

FROZEN HORCHATA LATTE

Steps:

• In a high-speed blender, add the rice, almonds, cinnamon sticks and 2 cups water. Blend until the cinnamon sticks are broken up. Cover and refrigerate for at least 8 hours and up to 14 hours.
• Strain the rice mixture through a fine-mesh strainer, reserving the liquid. Add the liquid to a blender with the espresso, sugar, ice cream and ice cubes. Blend until smooth. Divide the shake into 2 cups. Top with whipped cream, dust with cinnamon and sprinkle with chocolate sprinkles.

LAVENDER LATTE RECIPE BY TASTY

Steps:

• Steep the lavender in the hot water for 7 minutes.
• Froth the milk by adding it to a resealable jar. Shake vigorously until many bubbles form. Then, microwave the milk for 45 seconds to 1 minute, which will help create stable bubbles.
• Remove the lavender, then stir in the agave and frothed milk.
• Top with more lavender, if desired.
• Enjoy!
• Nutrition, per serving - Calories: 89, Total fat: 2 grams, Sodium: 69 mg, Total carb: 18 grams, Dietary fiber: 0 gram, Sugars: 6 grams, Protein: 4 grams

VANILLA CARAMEL TRUFFLE LATTE

Steps:

• In a one-quart saucepan, bring the milk, water and cinnamon sticks to a boil.
• Remove the saucepan from heat and add the tea bags.
• Brew for 3 minutes then remove the tea bags and cinnamon sticks.
• Stir in the sugar and serve immediately.