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drinks
Iced Salted Caramel Macchiato
A refreshing coffee treat with the perfect balance of sweet caramel and a hint of salt
A refreshing coffee treat with the perfect balance of sweet caramel and a hint of salt
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Preparation time5 minutes![]()
Difficultyeasy![]()
Servings1 portions
Salted caramel cream
- 50ml Flora cream 31%
- 10ml caramel syrup
- 0.5-1g fine salt
Latte base
- 30ml Flora cream 31%
- 10ml caramel syrup
- 70ml milk
- 1/3 cup ice cubes
- 40ml espresso coffee, freshly brewed
Garnish
- 10-15ml caramel sauce (for glass drizzle and finishing)
- 1 pc Lotus Biscoff biscuit, crushed or whole
- To make the salted caramel cream, combine Flora cream 31%, caramel syrup, and salt in a pitcher and mix together.
- Fill your cream gun with the salted caramel cream.
- To make the latte base, combine Flora cream 31%, caramel syrup, and milk in a cup. Mix until fully combined.
- Lightly drizzle caramel sauce around the inside of a serving glass. Add ice, then pour in the latte mixture.
- Slowly pour the brewed espresso coffee over the latte base to create a layered appearance.
- Top with whipped salted caramel cream and garnish with Lotus Biscoff biscuit.
For quick easy servings
Prep ahead and make a batch of the salted caramel cream to fill the cream gun a 400 - 450ml
