Toffeenut Iced Coffee

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::
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- TOFFEENUT SAUCE:
- 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.
- COFFEE:
- Combine all ingredients in a cup. Stir until granules dissolves.
- TO ASSEMBLE:
- Whip chilled Angel Kremdensada until light and fluffy. Transfer to a pastry bag with tip if desired. Chill and set aside.
- 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.
COFFEE::
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TO ASSEMBLE::
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Selling Price:
25.3
Total Recipe Cost (Puhunan):
65.72
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