Frosted Caramel Nut Iced Latte

Feel the frost in this cold coffee recipe with caramel and almond vanilla notes, perfect for ushering in the cold, wintry feel no matter where you are

VERTUO


INGREDIENTS

- 1 Capsule Frosted Caramel Nut

- 80ml milk or your preferred alternative

- 4 Ice Cubes

- 20g Dulce de Leche (MILK) or caramel sauce*

- 20g Speculoos Biscuits or Ginger Biscuits*

- 1 Fir Sprig to decorate (optional)

*Check for allergens

MATERIALS

Vertuo Machine

Barista Device

Vertuo or Festive Mug



LET'S MAKE IT

1. Pour milk into the Barista Milk Device and froth using the ‘’Espresso on Ice Macchiato’’ setting.

2. Pour Dulce de Leche or Caramel Sauce into a mug, followed by the iced cubes.

3. Pour the milk into the mug and brew the coffee on top.

4. Place biscuit pieces on top of the foam and garnish with a fir sprig.

5. Serve & enjoy!





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INGREDIENTS

- 110g

    Oats

- 50 g Maple Syrup

- 20g Dried Blueberries*

- 50g Dried Cranberries*

- 20g Shaved Coconut

- 20g Desiccated Coconut

- 30g Sunflower Seeds

- 30g Pumpkin Seeds

- 10g Stem Ginger*

- 5g Chia Seeds

*Please check ingredients for any allergens

Makes approx. 7 servings


MATERIALS

- Access to an oven and stove

- Small saucepan

- Mixing bowl

- Spoon

- Parchment-lined baking tray


LET'S MAKE IT

1. Preheat the oven to 160 degrees Celsius.

2. In a small saucepan, heat the maple syrup with 50ml of water until just combined.

3. In a large bowl, combine the oats, shaved coconut, desiccated coconut, sunflower seeds, pumpkin seeds,

4. Pour in the warmed maple syrup mixture and stir well.

5. Spread the mixture on a parchment-lined baking tray and bake for 30 minutes, stirring every 10 minutes.

6. Remove from the oven and stir in the dried blueberries, cranberries, stem ginger and chia seeds while still warm.

7. Once completely cold store in a tightly lidded jar or container.

8. Serve and enjoy!



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