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300 ml - chilled
2 scoops - vanilla or coffee ice
2 tbsp - soft
1 tbsp - powdered
2 tbsp - hot water
2 tsp - instant coffee powder (or 1/2 cup - filter coffee decoction)
For topping: 1/2 tsp - chocolate powder
1/2 tsp - instant coffee powder
How to Make Caramel Coffee
Chill the milk in a freezer until very cold.
Heat the brown sugar in a small pan until it melts.
Stir carefully. Add water when the sugar is fully brown and liquefied. Stir and allow to bubble for a few seconds.
Take off the flame, cool a bit and add the coffee powder or decoction.
Beat the mixture with an electric mixer or fork until creamy and frothy.
Beat the chilled milk with powdered sugar until frothy.
Chill the individual glasses before filling up. Pour one-fourth portion of caramel decoction in each glass.
Pour frothing milk over it, topping with a dollop of ice cream.
Sprinkle over the chocolate and coffee powder, and serve chilled and frothy.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.