Tested till perfect Caramel Steamer
Caramel Steamer
Photography by Jeff Coulson/TC Media

Caramel Steamer

The caramel sauce recipe makes more than is needed for two drinks. Refrigerate the remaining sauce to make more steamers or to serve over ice cream or other desserts. If you have a milk frother, you can use it in place of the stovetop method.

By Amanda Barnier and The Test Kitchen

Source: Canadian Living Magazine: December 2012

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 15 minutes
  • Portion size 2


  • 2 cups 2cupsmilk
  • 1/4 cup 1/4cuphazelnut liqueur

Caramel Sauce:

  • 2/3 cup 2/3cupgranulated sugar
  • 1/4 cup 1/4cupbutter
  • 1/2 cup 1/2cupwhipping cream, (35%)
  • 1 tsp 1tsplemon juice
  • 1 pinch 1pinchsalt
  • 1 tsp 1tspvanilla
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Caramel Sauce: In small saucepan, cook sugar with butter over medium heat, without stirring but brushing down side of pan with pastry brush dipped in water, until amber coloured, about 6 minutes. Stir in cream, lemon juice and salt; cook until thickened, about 2 minutes. Stir in vanilla.

Meanwhile, in small saucepan, heat milk over medium-high heat until steaming and bubbles form around edge.

Pour 2 tbsp each liqueur and caramel sauce into each of 2 mugs. Pour in hot milk. Drizzle 1/2 tsp caramel over top of each.

Nutritional Information Per serving: about

cal 454 pro 9g total fat 20g sat. fat 12g
carb 51g dietary fibre 0g sugar 52g chol 66mg
sodium 165mg potassium 396mg

% RDI:

calcium 27 iron 1 vit A 25 folate 3
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