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Cinnamon Caramel Café au Lait

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

Ingredients:
  • 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
Directions:
  1. Combine sugar, brown sugar, corn syrup, cinnamon and butter in a 1 quart sauce pan over medium heat.
  2. 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.
  3. 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.
Tip:

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.

Nutrition Analysis:

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%.

View Party Plan: Have a Happy Friendsgiving!