Teeccino Caramel Nut Macchiato

Teeccino Macchiato Caramel Sauce:

1. In a heavy saucepan, whisk together the sugar and water and bring to a boil, whisking constantly.
2. When the sugar has melted, lower the heat. Add the butter and continue to whisk occasionally for 5 minutes as the liquid simmers and thickens.
3. Add the ground Teeccino.
4. Pour in the whipped cream slowly. Whisk while it bubbles and hisses until the cream is blended in and the sauce is smooth.
5. Pour into a glass jar and keep refrigerated for up to 2 weeks.
   

Teeccino Caramel Nut Macchiato:

1. Brew Teeccino Dandelion Caramel Nut as an espresso in an espresso machine or a Mocha pot. Alternatively, make a strong brew using your drip coffee maker or French press pot by adding 1 ½ times more Teeccino grounds than you would normally use.
2. In a glass mug, fill the bottom ⅛ – ¼ high with Teeccino Caramel Sauce.
3. Pour in brewed Teeccino.
4. Top with frothed hot milk or non-dairy milk or whipped cream.
5. Drizzle Teeccino Caramel Sauce over the top of the foam.
6. For extra delight, use a spoon to dip into the Caramel Sauce at the bottom of the mug while scooping up Teeccino and foamed milk along the way.
7. Enjoy!