Café Latte Carmelle

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4.33/5 (3)

Ingredients

  • 1 Carton Carmelle
  • 575 ml Milk
  • 1 tsp Instant Coffee
  • Dessert Mould

Directions

  • Empty the liquid Caramel Topping sachet into a 575ml. mould or into 4 small cups.
  • Heat 575ml. of milk almost to boiling point, add the coffee and stir till it has dissolved.
  • Stir in the contents of the Carmelle Sachet and bring to the boil and boil gently for 2 minutes stirring all the time.
  • Pour very gently into the mould and leave to cool.
  • Once cool, place the mixture in the refrigerator until set (2 - 4 hours).
  • Turn out and serve and enjoy.


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