Steam the mixture: Add milk, apple cider and instant coffee granules to a small saucepan. Give it a stir and let it heat up until just before it’s simmering. Add vanilla extract and, if using, additional sweetener of choice.
Prepare mugs: Prepare the mugs by pouring salted caramel sauce into them and swirl to cover the bottom.
Blend the mixture: Cool the mixture a bit (unless you have a heat-proof blender) and then blend. It will get bigger in volume as you blend, so you shouldn’t completely fill the blender. Work in batches if needed.
Divide the mixture: Using a spoon, hold the foam back while you divide the milk mixture among the mugs. Then divide the foam between the mugs. Drizzle with more salted caramel sauce!
* I like my coffee more on the milky side, but there is absolutely nothing wrong with changing the ratio of milk to apple cider. If you reduce the milk, remember that you will also reduce the foam on top. You can also just add more apple cider and keep the same amount of milk.** My homemade apple cider is already sweetened, in addition to the salted caramel sauce, so I don’t feel like I need anything else. If you like it sweeter, you can add a touch of maple syrup or honey.Also note that apple cider in Scandinavia is something completely different. I'm not talking about the carbonated alcoholic beverage, but a mulled apple drink, also known as eplegløgg in Norwegian. Above I have linked to my homemade version.Did you make it? Tag @thegingerwithspice on Instagram, I'd love to see!Nutrition: Calories: 144 | Fat: 1.9g | Saturated Fat: 1g | Protein: 2.9g | Carbohydrate: 28.2g | Fiber 0.2g | Cholesterol: 7mg | Sodium: 68mg | Vitamin D: 0mcg | Calcium: 112mg | Iron: 1mg | Potassium: 258mg. Estimate for informational purposes only.
Find the recipe here: https://www.gingerwithspice.com/apple-caramel-latte-macchiato/