Hot nut latte with chocolate-caramel syrup

Ingredients:

Nutty Latte

• 120 ml of hot, very strong, freshly brewed coffee with hazelnut aroma
• 2-4 tbsp. l. chocolate caramel syrup, plus syrup for topping, see recipe below
• 120 ml whole milk, skim or 2% fat, hot and frothed
• Whipped cream for decoration, optional

Chocolate caramel syrup

• 1/2 cup cane sugar
• 3/4 cup warm heavy cream
• 170 g chopped milk chocolate
• A pinch of salt
• 1/2 tsp vanilla extract

Preparation:

1. Nutty Latte

   
   Pour hot coffee and a splash of chocolate-caramel syrup into a large mug and stir until combined. Stir in hot milk, top with whipped cream, and drizzle with syrup if desired.

2. Chocolate caramel syrup

   
   In a small, heavy-bottomed saucepan, melt the sugar over medium heat. Do not stir until the sugar begins to melt. Then, continue cooking, stirring slowly with a fork, until melted and golden brown. Continue cooking, swirling the saucepan, until the sugar turns into a golden-brown caramel.
3. Remove from heat and carefully add the warm cream to the saucepan (the mixture will bubble vigorously, producing steam). Return the caramel to the heat, add the chocolate and salt, and stir until smooth. Remove the mixture from the heat and stir in the vanilla extract.