Caramel Crème Brûlée Latte
- 1 teaspoon espresso powder
- 1/4 cup boiled water
- 2 teaspoons Tate+Lyle® Caramel Cane Sugar Syrup
- 1/2 cup 2% milk, heated and foamed
- 1 teaspoon Tate+Lyle® Organic Turbinado Cane Sugar
In a mug, mix espresso powder and water.
Stir in caramel syrup.
Holding foam back, add the heated milk and stir. Spoon the foam on top of the espresso.
Top with the sugar. Using a kitchen torch, caramelize sugar.