Tiptree Salted Caramel Snowfall
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An iced latte meets dessert mocktail, rich and indulgent thanks to Tiptree’s luscious Salted Caramel Spread and lashings of whipped cream. With white chocolate curls and a grating of nutmeg on top, sipped from a glass painted with a stripe of crushed gingerbread, this is one festive drink that both adults and children can enjoy.
Ingredients
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- 1 ginger biscuit crushed into crumbs
- 1 tbsp Tiptree Salted Caramel Spread
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- 2tbsp Tiptree Salted Caramel Spread
- 200ml of your favourite cold milk
- ½ tsp vanilla extract
- 1 ice cube
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- 50g whipped cream or plant-based cream
- A few gratings of fresh nutmeg
- 20g white chocolate curls (see method below)
- Icing sugar to dust
Directions
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- Take a small paintbrush and paint a wide stripe of salted caramel spread on the side of the glass.
- Roll this in the crushed gingerbread biscuit crumbs and press down to stick them on.
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- Microwave the Salted Caramel Spread for 5 seconds to loosen it then add to the milk in a cocktail shaker or empty Tiptree jar with the vanilla extract and an ice cube. Add the lid and shake vigorously until completely mixed and frothy.
- Pour into the cocktail glass.
- Pipe or dollop swirls of whipped cream on top of the mocktail.
- Take a bar of white chocolate and using a vegetable peeler peel strips of white chocolate from the edge of the bar to make chocolate curls. Alternatively grate the white chocolate. Sprinkle this on top of the cream.
- Grate nutmeg on top to taste.
- Finally make it snow with a dusting of icing sugar!
Tiptree Salted Caramel Snowfall
Learn More about our History
The Jam Museum at the Tiptree Factory
Our Origins. The Founder of Wilkin & Sons was Arthur Charles Wilkin whose family farmed here since 1757. Arthur started growing fruit for sale, but soon realised that making good...
