For the caramel:
Pinch of Cornish Sea Salt Flakes
Cardamom pod, crushed
Heat your sugar over a high heat until it melts. Stir constantly and avoid burning the sugar. When it browns, quickly stir in the boiling water, Cornish Sea Salt Flakes and cardamom. Stir well until smooth and cook for a further 15-30 seconds. Remove from the heat and allow to cool.
Make your espresso coffee and add in your spiced salt caramel syrup. Serve over ice with cold milk.
Read more recipes and stories from the Spring issue of Seasoned here.
Until the end of May, the lovely folk at Yallah Coffee are giving you 10% off their house coffee, so you can make your iced latte like a pro. Use the code CSS19 at check out to redeem!