Tiptree Salted Caramel Snowfall
Rated 5.0 stars by 3 users
Author:
Servings
1
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
For the gingerbread painted glass
- 1 ginger biscuit crushed into crumbs
-
1 tbsp Tiptree Salted Caramel Spread
For the mocktail
-
2tbsp Tiptree Salted Caramel Spread
- 200ml of your favourite cold milk
- ½ tsp vanilla extract
- 1 ice cube
To serve
- 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
Decorate the glass
- 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.
Make the mocktail
- 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!
