Ingredients:
Salted Caramel Sauce:
Water – 120g
Sugar – 400g
Non-Dairy Whip Topping – 320g
Unsalted Butter – 90g
Salt – 16g
Frappuccino
Mauri Non-Dairy Whip Topping – 150g
Espresso – 2 Shoots
Ice Cube – 80g
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Production Method:
Salted Caramel Sauce
- Put water and sugar in a pot. Bring it to a boil and cooked until caramel colour.
- Turn off the heat and slowly add in the cream, butter and salt.
- Leave aside to cool before use.
Frappuccino
- Mix espresso and ice cube and pour into glass.
- Whip non-dairy whip topping until soft peak and scoop on top coffee until full.
- Drizzle salted caramel sauce on top non-dairy and decorate with popcorn. Serve cool.
