Bourbon Caramel Steamer

• Condiments

  • 40 ml Caramel sauce

• Baking & Spices

  • 125 g Caster sugar
  • 1 Nutmeg
  • 1/4 tsp Sea salt flakes
  • 1/4 tsp Vanilla extract
  • 1 Whipped cream

• Dairy

  • 200 ml Milk, whole full fat

• Beer, Wine & Liquor

  • 3 tbsp Bourbon

• Liquids

  • 2 tbsp Water

• Other

  • 120ml double (heavy cream

Found on littlesugarsnaps.com

Description

Ingredients

• 2 tbsp water
• 125g caster sugar
• 120ml double (heavy) cream
• 1/4 tsp vanilla extract (optional)
• 1/4 tsp sea salt flakes
• 3 tbsp Bourbon
• 200ml whole (full fat) milk
• 40ml caramel sauce
• whipped cream
• freshly grated nutmeg

Directions

• Put the water into a heavy based saucepan. Spread the sugar on top in an even layer
• Set the pan over a medium heat and allow the sugar to gradually melt. As it melts you can gently swirl the pan a couple of times to ensure the caramel cooks evenly, but do not stir it
• Once the sugar has melted, the caramel will begin to darken. Continue to let it cook until it reaches a lovely amber colour (but keep a close eye on the caramel as it can burn easily)
• Add the cream and the salt, taking care as it can bubble up and is extremely hot. Mix with a small handheld whisk until fully incorporated
• Stir in the Bourbon. Set aside
• Put the milk in a pan and warm until steaming hot and just beginning to bubble at the edges
• Meanwhile, warm the serving glass and spoon in the caramel sauce
• Pour the steaming milk over the caramel and stir until completely melted
• Top with whipped cream and a dusting of freshly grated nutmeg
• Enjoy immediately