Iced Cinnamon Scroll Almond Latte
Made with
Ingredients
- Caramel sauce (for glass/cup decoration)
- Ice
- Double espresso
- 160mL MILKLAB Almond or milk of choice
- 25mL caramel syrup
SALTED CARAMEL CREAM
- 50mL plant cream
- 25mL caramel syrup
- 0.5g salt
GARNISH
- Cinnamon powder
- Caramel sauce
Method
- Decorate the inside of a clear glass/cup with caramel sauce.
- Fill the glass with ice.
- Combine double espresso,
MILKLAB Almond, and caramel syrup until well mixed, then pour into the prepared glass. - Lightly whip the plant based cream with caramel syrup and salt until smooth and pourable.
- Gently layer the salted caramel cream over the latte.
- Finish with a light dusting of cinnamon powder and drizzle caramel sauce over the cream.
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