Caramel Milk
This homemade Caramel Milk is a simple and delicious treat that uses a caramel syrup instead of caramel sauce for easy stirring and extra sweet and buttery flavor impact. It's a flavored milk that will be loved by both kids and adults!
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Makes: 1 serving
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Ingredients
- 2 cup 2% milk (or milk or dairy alternative of your choice)
- 2 tablespoon caramel syrup (recipe below or store-bought)
Caramel Syrup
- 1 cup granulated sugar
- 1 cup water, divided
- 1 teaspoon vanilla extract
Instructions
- Pour milk into glass and stir in about 2 tablespoon caramel syrup until combined. Taste and add more syrup if desired.
Caramel Syrup
- Put sugar and ½ cup water in a medium saucepan and bring mixture to a boil while stirring occasionally.
- Once sugar has dissolved, let mixture continue boiling without stirring. Watch closely for mixture to turn a light amber color. It usually takes about 8-10 minutes for me, but it can go from light amber to being burnt very quickly, so be sure to watch closely.
- Once mixture is light amber, immediately remove from heat and slowly and carefully pour remaining ½ cup water in. It will likely splatter and steam up, so stand back while pouring. Add vanilla and stir well to combine.
- Pour syrup into a heat-proof bowl or mason jar and place in fridge to cool completely. Syrup will continue to thicken as it cools.
Notes
- Store leftover or a big batch of caramel milk in an airtight container in the fridge. You should consume the caramel milk by the milk's expiration date.
- When stored properly in an airtight container in the fridge, caramel syrup should keep fresh for about a month.
- For more information on caramel syrup, check out this post.
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