Optionally, top with extra salted caramel sauce. Fill a mason jar or glass with coffee ice cubes, leaving some room at the top. Meanwhile, mix the milk and mocha syrup together in a separate container. Pour the frothed milk over the hot espresso. This great recipe begins by brewing your espresso using a French press, Aeropress, Nespresso machine, or any suitable method.With a handheld frother, froth the milk with the salted caramel sauce until the milk doubles in volume and the sauce is fully dissolved.When there is a lot of steam coming off of it (about 3 minutes), remove the milk from the stove and pour it into a tall glass, on top of the salted caramel sauce. Heat the milk on a saucepan over medium heat, bringing it almost to a boil. Next make the salted caramel macchiato.Store leftovers in an airtight container in the fridge for up to a week. Let the syrup cool for 5 to 10 minutes before using it. Remove the pan from the stove and pass the sauce through a fine mesh sieve.Pour in the LOR Espresso Papua New Guinea espresso. Top with whipped topping and drizzle with remaining 1 tablespoon caramel sauce and serve. Directions Drizzle chocolate syrup into a glass and add ice cubes. Add of your hot milk to your coffee-chocolate mixture. Another option is to switch the cocoa powder to white chocolate syrup to create a white mocha macchiato. If you find the brown sugar mixture is starting to form a clump, increase the heat slightly and it will melt again. Combine 2 tablespoons hot coffee, chocolate sauce, 2 tablespoons caramel sauce and milk in a large coffee mug. If you prefer a stronger chocolate taste, you can add more. If the cream sizzles, the pan is too hot. With the pan still on low heat, mix in the cream, one tablespoon at a time.It may look like the butter won’t blend in, but continue to whisk the mixture and it will. Stir in the butter and whisk until it is evenly mixed into the melted sugar. Wait a couple minutes for the pan to cool down. Once the sugar has melted, reduce the heat to low.Continue to heat, stirring occasionally, until the sugar melts into a brown liquid (about 5 minutes). Heat the sugar on a saucepan over medium to high heat.
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