Heat milk to between 60-70 C. When hot, froth your milk with a milk frother. If you don't have one of these, you can pour cold milk into a lidded glass jar, shake it and microwave for 30 seconds to heat it. Failing that, you can create milk foam by pouring the hot milk into your French Press coffee maker and pressing the plunger a few times. Voila!
After the kettle has boiled, switch the heat off and place two teaspoonfuls of salted caramel sauce in a small pan over the warmth to melt.
Pour one teaspoonful of the salted caramel sauce into the bottom of two latte cups. Stir with a little hot milk to dissolve.
Spoon two dessert spoons of foam into the bottom of each cup. Holding back the foam, pour the hot milk into the cup until it's 2/3's full.
Top with the remaining foam. Carefully pour in the hot espresso and watch as the coffee mixes with the hot milk, creating layers in your latte.
to make your own salted caramel sauce
Heat the sugar in a small saucepan over a medium-high heat using the handle of a wooden spoon to slowly draw circles in the sugar as it melts.
When melted, allow it to boil until it turns a gorgeous golden brown.
Add the butter and stir until melted. Slowly add the double cream and stir until the mixture thickens. Add the sea salt and stir well.
Transfer to a small glass bottle and leave to get to room temperature before storing in the refrigerator. Sauce will keep for two weeks in the fridge.
Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.