Chop the salted caramel chocolate and set aside a teaspoon for the decoration. Pour the remaining chocolate into a large glass.
20 gSalted caramel chocolate
Step 2
Coarsely grind 2 tablespoons of coffee beans and pour into a small French press. Pour in boiling water and stir. Leave the coffee to infuse for 3-5 minutes with the lid closed.
2 tbsp.Caffè Crema beans, heaped
175 mlBoiling water
Step 3
Press down the French press plunger and add the coffee to the salted caramel chocolate in the glass. Stir and leave to cool, then add ice cubes.
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Step 4
Froth the milk until cold and add to the cooled coffee. To decorate, crush the four coffee beans in a mortar and decorate the coffee creation with the remaining chocolate and coffee beans. Et voilà!