Salted Caramel Sauce:
Water 120g
Sugar 400g
Non-Dairy Whip Topping320g
Unsalted Butter90g

Mauri Non-Dairy Whip Topping 150g
Espresso2 Shoots
Ice Cube80g

Production Method

Salted Caramel Sauce
  1. Put water and sugar in a pot. Bring it to a boil and cooked until caramel colour.
  2. Turn off the heat and slowly add in the cream, butter and salt.
  3. Leave aside to cool before use.
  1. Mix espresso and ice cube and pour into glass.
  2. Whip non-dairy whip topping until soft peak and scoop on top coffee until full.
  3. Drizzle salted caramel sauce on top non-dairy and decorate with popcorn. Serve cool.