Caramel Apple Iced Latte
1. Prepare the apple syrup: Add the sliced apple, First Street Apple Cider, First Street Golden Brown Sugar, First Street Ground Cinnamon, First Street Ground Nutmeg, and First Street Pure Vanilla Extract to a small saucepan.
2. Bring the mixture to a gentle boil over medium-high heat. Reduce to medium-low and simmer for 10–15 minutes, or until the apple is tender and the syrup has slightly thickened.
3. Pour the mixture through a fine-mesh strainer, pressing gently on the apples to release the liquid. Set the syrup aside to cool completely.
4. Prepare the caramel drizzle: Place the First Street Vanilla Caramels in a microwave-safe bowl with a small splash of milk. Microwave in 15-second intervals, stirring between each, until melted and smooth. Add another splash of milk if needed to reach a pourable consistency.
5. Assemble the latte: Drizzle about 2 tablespoons of melted caramel around the inside of a serving glass.
6. Add 3 tablespoons of the cooled apple syrup, then fill the glass with ice.
7. Pour in ⅔ cup milk.
8. Brew 2 ounces of First Street Espresso Roast Coffee and pour the espresso over the milk.
9. Stir well to combine the caramel, apple syrup, milk, and espresso. Finish with an additional caramel drizzle or a sprinkle of cinnamon, if desired.
10. Refrigerate any remaining apple syrup in an airtight container for up to one week. Stir before using.
Directions
1. Prepare the apple syrup: Add the sliced apple, First Street Apple Cider, First Street Golden Brown Sugar, First Street Ground Cinnamon, First Street Ground Nutmeg, and First Street Pure Vanilla Extract to a small saucepan.
2. Bring the mixture to a gentle boil over medium-high heat. Reduce to medium-low and simmer for 10–15 minutes, or until the apple is tender and the syrup has slightly thickened.
3. Pour the mixture through a fine-mesh strainer, pressing gently on the apples to release the liquid. Set the syrup aside to cool completely.
4. Prepare the caramel drizzle: Place the First Street Vanilla Caramels in a microwave-safe bowl with a small splash of milk. Microwave in 15-second intervals, stirring between each, until melted and smooth. Add another splash of milk if needed to reach a pourable consistency.
5. Assemble the latte: Drizzle about 2 tablespoons of melted caramel around the inside of a serving glass.
6. Add 3 tablespoons of the cooled apple syrup, then fill the glass with ice.
7. Pour in ⅔ cup milk.
8. Brew 2 ounces of First Street Espresso Roast Coffee and pour the espresso over the milk.
9. Stir well to combine the caramel, apple syrup, milk, and espresso. Finish with an additional caramel drizzle or a sprinkle of cinnamon, if desired.
10. Refrigerate any remaining apple syrup in an airtight container for up to one week. Stir before using.