This cinnamon caramel sauce recipe is great to keep on hand for warm fall drinks.
Hands-on Time: 20 min. | Total Time: 20 min. | Serves: 2 cups caramel sauce | Difficulty: Easy
- ½ cup sugar
- ½ cup brown sugar
- 6 Tbsp. corn syrup
- 1 tsp. ground cinnamon
- 4 Tbsp. butter
- 6 Tbsp. heavy cream
- 1 tsp. vanilla
- 6 oz. whole milk
- 6 oz. strong, hot coffee
- Combine sugar, brown sugar, corn syrup, cinnamon and butter in a 1 quart sauce pan over medium heat.
- Cook mixture 5-10 minutes until mixture comes to a full rolling boil. Remove from heat; add cream and vanilla. If not using right away, cool and store in a covered container in the refrigerator until ready to use.
- To make café au lait, heat milk with 2 tablespoons of cinnamon caramel sauce; whisk vigorously to froth slightly. Pour coffee in a mug and top with hot milk.
Cinnamon caramel milk can also be served hot without coffee added. Try serving caramel sauce warm over vanilla ice cream. Caramel can be stored in the refrigerator for up to 4 weeks.
Per serving: Calories 200, Calories from Fat 90, Total Fat 11g (17% DV), Saturated Fat 6g (30% DV), Trans Fat 0g, Cholesterol 30mg (10% DV), Sodium 80mg (3% DV), Carbohydrates 21g (7% DV), Dietary Fiber 0g (0% DV), Sugars 22g, Protein 6g, Vitamin A 8%, Vitamin C 0%, Calcium 20%, Iron 0%.