Caramel Syrup 101 . . . And A Recipe!
Let’s talk caramel syrup.
Yes, caramel is probably the most popular syrup for coffee—there is something magical about the mix of coffee beans and that rich caramel taste.
When it comes to caramel and coffee, you basically have two options: caramel syrup and caramel sauce. They are basically made of the same ingredients, but caramel sauce is thicker. That makes it nice as a topping or drizzle. For other folks, they prefer to mix the caramel into their coffee—and that is where syrup shines.
As always, to keep things fair, we do blind tastes when we pick a winner. We do that so the brand or packaging doesn’t influence the results. We focus simply on taste . . . and let the caramel enthusiasts among our staff pick the best bets.
Before we get to the winners, here is a recipe for an Italian caramel latte. You are welcome!
Recipe: Italian Caramel Latte
- 1 oz. vanilla liqueur
- 1 shot(s) espresso
- 1/2 oz. Monin Caramel Syrup
- Fill with steamed milk
10 oz. Mug
Monin Caramel Sauce, whipped cream
- Combine ingredients, except milk, in serving cup.
- Stir and set aside.
- Steam milk in pitcher.
- Pour steamed milk into serving cup, stirring gently.
(Recipe and photo credit: Monin)