I am a food person. The boyfriend and I usually travel to places depending on what food is there and what’s good to eat. It’s sad, really. So here is a little peak at my food vices of the month.
So Delicious Coconut Milk in Sugar Free Vanilla– This is my first time using coconut and I made, hands down, the best iced latte ever with it. The stuff is so good because I love coconut so it adds a nice dimention to my coffee and cereal. I probably wouldn’t bake with it though. When making a macchiato it doesn’t layer because it weighs differently than milk and I find it a little sticky to drink by itself.
Archer Farms Sea Salt and Caramel Coffee I loved Starbuck’s Caramel Salted Hot Chocolate so I thought I’d give this a go. It’s pretty good and definetly had a salted caramel flavor. I make it with a french press, be sure to let it brew a good while, don’t be in a rush like me or it comes out kind of bland.
Sky Blue Cherry Vanilla Cream Soda – This is a Shirley Temple in a Can. If you liked Shirley Temples as a kid, you will love this soda. It’s not too strong, it’s very light but still very sweet.
Nutella – Do I need to explain why Nutella is so amazing. I put it on brownies and chocolate chip pancakes this week. The brownies should put me in a sugar coma pretty soon.
I love Caramel Macchiatos. I mean, looovvve them. However, these sweet little milky treats tend to get pricey, especially if you have been craving at least once a day. That’s almost 35-40 dollars a week. That’s too much for just a drink. So with a little kitchen ingenuity I bring you “How to make a Caramel Macchiato.”
Gather your ingredients
-Caramel Syrup (I use Hershey’s)
-Brewed Espresso (I use the cheaper stuff in a big can. It runs about 5 dollars.
-You will also need a glass and a straw (The straw is necessary if you like the layer of flavors)
-Fill the bottom of the glass with a bit of caramel. It’s really up to you how much you like. I put enough to cover up the bottom and a little more. Then turn the glass on its side and rotate the glass. You want that caramel to get on the sides of the glass.
-Fill with your preferred amount of ice
-Hold the glass tilted slightly to the side. You are going to pour in milk half way up the cup (or more if you prefer). Holding the glass slightly towards you prevents the ingredients from mixing and promotes layering.
-Holding your glass tilted pour in the espresso. (I choose to make the glass 1/3-1/4 espresso.) Remember that tilting will keep the espresso from immediately mixing with the milk.
Drizzle with more caramel. Insert straw and Enjoy!