Recipe by @cupcakes_and_couscous
Ingredients:
Salted caramel sauce
- 150 g castor sugar
- 45 ml (3 tbsp) water
- 125 ml (½ cup) fresh cream
- 1.25 ml (¼ tsp) fine salt
- 35 g butter
Frappuccino
- 20 g sachet Society Cappuccino Caramel Toffee
- 150 ml hot water
- 1½ cups ice cubes
- 50 ml cold milk
- Whipped cream, to serve
Method:
- To make the salted caramel sauce place the castor sugar and water in a small pot.
- Stir over a low heat to dissolve the sugar. Use a pastry brush dipped in hot water to brush away any sugar crystals that form on the sides of the pot.
- Allow the syrup to boil gently for 14 minutes, without stirring, until the mixture is a deep golden colour.
- Remove from the heat and carefully pour in the cream, taking care as the mixture will bubble up and steam.
- Add the salt and whisk together until combined.
- Add the butter and whisk until melted and combined.
- Transfer the sauce to a bowl or jar and set aside to cool.
- Add the Society Cappuccino Caramel Toffee to a mug or small jug.
- Pour in the water and stir well. Leave to cool, then refrigerate to chill.
- Place the ice cubes, milk and two tablespoons of salted caramel sauce into a blender.
- Add the chilled cappuccino and blend until combined.
- Pour into a glass. Top with whipped cream and an extra drizzle of caramel sauce.
- Serve immediately.
Have you got it at home?
- 150 g castor sugar
- 45 ml (3 tbsp) water
- 125 ml (½ cup) fresh cream
- 1.25 ml (¼ tsp) fine salt
- 35 g butter
- 20 g sachet Society Coffee Caramel Toffee Flavoured Cappuccino
- 150 ml hot water
- 1½ cups ice cubes
- 50 ml cold milk
- Whipped cream, to serve
