INGREDIENTS

Toffeenut Sauce:
– ¼ cup sugar
– 1 tbsp butter
– half can Angel Kremdensada, room temperature
– pinch of salt

Coffee:
– 2 tsp instant coffee
– 1 ½ tbsp Birch Tree Full Cream Milk Powder
– 1 cup hot water
– ice cubes
– half can Angel Kremdensada, chilled for 6 hours or overnight
– lightly toasted peanuts, chopped – optional

PROCEDURE

TOFFEENUT SAUCE:

1. Melt sugar in a saucepan over low heat until it turns into golden brown color.
2. Turn off heat and add butter. Quickly stir using a non-stick spatula or wooden soon.
3. 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.
4. Let cool and set aside. Transfer to a squeeze bottle if you like.

COFFEE:

1. Combine all ingredients in a cup. Stir until granules dissolves.

TO ASSEMBLE:

1. Whip chilled Angel Kremdensada until light and fluffy. Transfer to a pastry bag with tip if desired. Chill and set aside.
2. Drizzle toffeenut sauce around the coffee mug about 1 Tablespoon. Add ice cubes. Pour coffee and top with whipped cream. Drizzle with more toffeenut sauce and top with chopped toasted nuts.