A festive blend of creamy matcha, espresso, caramel brulée, and holiday spices in an iced coffee delight.
# Components:
→ Caramel Brulée Sauce
01 - 1/4 cup caramel sauce
02 - 1 tablespoon brown sugar
03 - 1 tablespoon unsalted butter
04 - 1/4 teaspoon sea salt
05 - 1/4 teaspoon vanilla extract
→ Matcha Layer
06 - 1 teaspoon matcha green tea powder
07 - 2 tablespoons hot water
08 - 3/4 cup cold milk (dairy or plant-based)
→ Coffee Layer
09 - 1/2 cup strong brewed espresso or coffee, cooled
→ To Assemble
10 - 1 cup ice cubes
11 - 1/4 teaspoon ground cinnamon
12 - 1/8 teaspoon ground nutmeg
13 - Whipped cream (optional)
14 - Crushed caramel candies or toffee bits (optional)
# Directions:
01 - In a small saucepan over medium-low heat, combine caramel sauce, brown sugar, butter, and sea salt. Stir until melted and smooth, about 2 to 3 minutes. Remove from heat and stir in vanilla extract. Allow to cool slightly.
02 - Whisk matcha powder with hot water until smooth and frothy. Stir in cold milk until well combined.
03 - Brew espresso or strong coffee and let it cool to room temperature.
04 - Fill two glasses with ice cubes. Drizzle 1 to 2 tablespoons of caramel brulée sauce inside each glass. Pour the matcha mixture over the ice, then layer the cooled espresso or coffee on top.
05 - Sprinkle ground cinnamon and nutmeg over each drink. Optionally, top with whipped cream and garnish with crushed caramel candies or toffee bits. Serve immediately with a straw.
