Salted Caramel Latte

If you're starting to feel the cold like I am over here in the UK, or if you're a genuine coffee enthusiast, you will love this recipe! I have never craved Starbucks so much in my life as I have since being over here, but as you will know these coffees can become uber pricey. I worked out that if I was to have a Starbucks coffee every week day in the UK, that would be $25 AUD in coffee alone! I have been addicted to the Salted Caramel Mocha lately, but I am finding them a bit too powdery, so I have come up with this recipe for my own for a Salted Caramel Latte which you can make at home for a fraction of the cost. Obviously this recipe is to my tasting so you can obviously modify the quantities to your own liking!

Salted Caramel Latte

(Makes 1 Large Mug)

1 cup warmed frothed milk

1/3 cup of percolated coffee

1 1/2 tsp toffee sauce

1 shot of caramel syrup

Pinch of course ground rock salt

Canned whip cream for topping

1. In the mug or cup in which you will drink your coffee from, place the toffee sauce, caramel syrup and pinch of rock salt and mix to combine.

2. Add your desired amount of hot percolated coffee to the mug and mix with the toffee and caramel.

3. Using a plunger, froth the warm milk and pour into the coffee mug.

4. Make sure you have a nice layer of milky froth on top of the coffee which will allow the cream to float on top rather than sink and melt straight away.

5. Pipe a generous amount of whipped cream on top of your coffee.

6. Drizzle some toffee sauce on top of the cream and add a tiny pinch of salt to complete this yummy winter warmer.

One of my favourite things about this coffee is the smell that it leaves in the room hours after drinking, delicious indeed! 

Chefette's Chocolate Chip Muffins with Vanilla Yoghurt

As I am currently busy cleaning out the house and packing for the epic move, I stumbled across some of my old Home Economics books from High School yesterday and I was reminded why I held on to them for so long. 

I first used this recipe at school in year seven and after making some slight adaptations, this is now one of my favourites to use. 

I decided to part with the old exercise books and decided to write up a more formal recipe to share with all of you. I hope you enjoy these muffins as much as I do. They're also a great addition to the school lunch box as they contain much less butter and oil than regular muffins and they have a generous amount of yoghurt in them. Enjoy! xxx

Chocolate-Chip Muffins with Vanilla Yoghurt

Ingredients

1¾ cups Cake & Biscuit Flour (Self-Raising) (I use Lighthouse brand)

¾ cup sugar 

½ teaspoon salt
2 eggs 

125gm butter or margarine
1 cup vanilla yoghurt (I use Danone Vanilla)
¾ cup chocolate chips (I use Cadbury Milk)

1 tsp of vanilla bean paste (I use Queen Vanilla Bean Paste)

Method

1.   Preheat oven to 170°C (fan forced)

2.   Cream butter, sugar and vanilla bean paste in an electric mixer until light and fluffy, I use the paddle attachment.

3.   Add eggs to the mixture.

4.   Gradually add salt and flour in 3 batches.

5.   Once combined gradually add the yoghurt.

6.   Mix in chocolate chips either on low speed or by hand.

7.   Fill greased or paper-lined muffin cups ⅔ full.

8.   Bake at 180°C (fan forced) for 20-30 minutes or until a skewer comes out clean.