Cane sugar (saccharum officinarum)
Across Asia a tropical grass known as cane sugar became a domesticated crop around 8000BC. What the Indians called Khanda was made by boiling sugar cane. Because sugar cane extract can be crystalized it is easily stored and transported and so it didn’t take long for the sugar craze to sweep the world. Caramelised sugar is created by adding milk solids and heating the mixture until it combines as a treacle with that classic, sweet caramel flavour.
A splash of our Karamel Essence is a great way to sweeten coffee but with the added bonus of that ‘toasty’ caramel taste. Besides a sweetener, Yahava’s Karamel Essence can also be used as a flavouring in milkshakes. The amber coloured syrup can be drizzled over ice cream and other desserts, as a sweet, delicious topping.
Extract a double espresso shot into a cup or glass and add 25mls of Karamel Essence. Next, heat your milk of choice. Pour hot milk over the espresso/essence mixture.
*essences can be added to any and all of your coffees from flat whites to plunger or filter brews.
1. You will need a blender.
2. Take a blender jug and fill it with 250mls of fresh full cream milk.
3. Add 15mls of Karamel Essence.
4. Complete the recipe with a scoop of creamy vanilla ice cream.
5. Blend on high for 20 seconds and Enjoy.