INGREDIENTS

Make Ahead Caramel Sauce
– ¼ cup sugar
-1 tbsp butter
– half can Angel Kremdensada, room temperature
– pinch of salt

Coffee Base
– 1 tbsp instant coffee powder
– 3 tbsp hot water
– 1 tbsp Angel Condensada
– ½ cup hot water
– ½ cup Angel Evaporada
– 1 tsp vanilla extract
– 2 cups ice cubes

PROCEDURE

1. Melt sugar in a saucepan over low heat until it turns into golden brown color. Turn-off heat and add butter. Quickly stir using a non-stick spatula or wooden soon. Add half can Angel Kremdensada. Turn on heat at medium low and simmer until thick. Add a pinch of salt. You can tell if done when the sauce covers the back of your spoon Let cool and set aside. Transfer to a squeeze bottle if you like.
2. Using a shot glass or small bowl, combine coffee and 3 Tablespoons hot water. Stir until coffee is dissolved completely. Set aside.
3. In liquid measuring cup/coffee mug, combine Angel Condensada,1/2 cup hot water, Angel Evaporada and vanilla extract.
4. To assemble, drizzle 2 Tablespoons caramel sauce in the bottom of a tall cup or glass. Add ice cubes and pour in milk mixture. Slowly add coffee mixture and finish with more drizzle of caramel sauce.
5. Serve cold and enjoy!