Warm up after a chilly winter walk and take your coffee to another level with this boozy version of a cafe classic
- Heat Tesco Finest Channel Island milk (shake the closed bottle before measuring out) over a low heat in a medium saucepan, stirring frequently, until steaming hot but not boiling.
- Add Tesco Finest Costa Rican isntant coffee, 4 tsp Tesco Finest salted caramel sauce and Tesco Finest salted caramel liqueur (optional). Stir until incorporated, then remove from the heat. Pour into 2 heatproof serving glasses or mugs.
- To serve, put 2 tsp salted caramel sauce in a microwave-safe container and warm for 5 secs in a microwave. Whip whipping cream until thick and spoon on top of the coffees, then drizzle with the warmed caramel sauce. For an extra-indulgent topping, sprinkle each with a few curls of dark chocolate and gold crunch sprinkles, if you like.
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