Hey guys! I have yet to post about food on my blog (shocking, I know) and I figured this recipe would be a great place to start, because, well, Starbucks. I love Starbucks (especially those adorable snowman cookies!!? SO. CUTE.) but at least 55% of the time they’re drinks are way to sweet. Yes, I know you can ask for half the sugar, but ain’t nobody got time for that. And, it’s expensive. How often can one spend $5 on a single drink? From personal experience, about 3 times a week.
I made this drink with my friend last month and the caramel was seriously so good. It was what I imagine the food to taste like in heaven. And, it was really easy to make as well.
You can switch up the sweetener and how strong you want your drink too. It’s like you are your own barista, hollaaa.
It’s really simple and easy to make and super delish. It calls for caramel syrup, which I didn’t have, so I just replaced the syrup for the homemade caramel. You can also switch out homemade caramel for anything you’ve bought at the store. But, you guys should seriously try this caramel, no joke 😋.
Thanks for reading! Thursday is another outfit of the day, stay tuned!
- 1 cup large ice cubes
- 2 shots espresso, cooled (or ⅓ cup strongly brewed coffee, cooled)
- ½ cup milk, cold
- 1 tablespoon caramel sauce
- 3 tablespoons caramel syrup (45ml)
- Whipped cream
- Caramel sauce
- In a blender, add in 1 cup of large ice cubes and 2 shots of espresso. You can also use ⅓ cup of strongly brewed coffee. If you use Nespresso capsules like me, I recommend that you use capsules of mild intensity. Then ½ cup of cold milk, any milk as you want. Add in 1 tablespoon of caramel sauce. And add in 3 tablespoons of caramel syrup depending on your preference. Then add in just a pinch of xanthan gum, which is optional. Actually these days I use Xanthan gum quite frequently because it is also used in milkshake, ice cream, and gluten-free cooking for better texture.
- Pulse and blend. It should take about 30 seconds.
- For finishing touch, top with whipped cream and drizzle homemade caramel sauce.
- 2 cups packed brown sugar
- 8 tablespoons (1 sticks) salted butter, cut into pieces
- ½ cups heavy cream
- pinch of salt
- 1 teaspoon vanilla extract
- Add brown sugar, heavy cream and salt to a 3-quart saucepan or Dutch oven over medium-low heat. Stir together to combine with a wooden spoon or silicon spatula. Next, add butter. Allow the butter to melt completely and the mixture to reach a rolling boil, then cook until the caramel sauce thickens, about 5 to 7 minutes. Remove from heat and stir in vanilla. Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator.