Latte Sauce

Serves 12
  • 1 cup milk
  • 1 cup half-and-half
  • 1/4 cup sugar
  • 1 tsp. vanilla extract
  • 4 egg yolks, lightly beaten
  • 1/3 cup cold espresso
  • - plastic wrap

In a medium saucepan over medium heat, combine milk, half-and-half, sugar and vanilla; cook until very hot, stirring often, but do not allow to boil. Whisk about 1/2 cup warm milk mixture into yolks; return entire mixture to pan and cook over low heat until thick (5-6 min.), stirring often. Strain; stir in espresso. Cover with plastic wrap; cool. Serve slightly warm or chilled. Refrigerate covered up to 1 day ahead.