The caramel sauce recipe makes more than is needed for two drinks. Refrigerate the remaining sauce to make more steamers or to serve over ice cream or other desserts. If you have a milk frother, you can use it in place of the stovetop method.
- Portion size 2 servings
- Credits : Canadian Living Magazine: December 2012
Ingredients
Caramel Sauce:
Method
Caramel Sauce: In small saucepan, cook sugar with butter over medium heat, without stirring but brushing down side of pan with pastry brush dipped in water, until amber coloured, about 6 minutes. Stir in cream, lemon juice and salt; cook until thickened, about 2 minutes. Stir in vanilla.Meanwhile, in small saucepan, heat milk over medium-high heat until steaming and bubbles form around edge.
Pour 2 tbsp each liqueur and caramel sauce into each of 2 mugs. Pour in hot milk. Drizzle 1/2 tsp caramel over top of each.
Nutritional facts Per serving: about
- Fibre 0 g
- Sodium 165 mg
- Sugars 52 g
- Protein 9 g
- Calories 454.0
- Total fat 20 g
- Potassium 396 mg
- Cholesterol 66 mg
- Saturated fat 12 g
- Total carbohydrate 51 g
%RDI
- Iron 1.0
- Folate 3.0
- Calcium 27.0
- Vitamin A 25.0
