Preparation: 15 minutes
Servings: 1 iced coffee

Ingredients :

- 80 ml (1/3 cup) 35% whipping cream
- 125 ml (1/2 cup) of cooled espresso coffee
- 60 ml (1/4 cup) CARAMELS FAA original caramel
- 1 large scoop of vanilla ice cream
- 125 ml (1/2 cup) of 2% milk
- A few ice cubes (optional)
- 5 ml (1 tsp) caramel chips

Preparation :

1. Using an electric mixer, whip the cream in a bowl until stiff peaks form.

2. Fill a pastry bag fitted with a fluted nozzle with whipped cream. Refrigerate.

3. In an electric blender, place the coffee, 30 ml (2 tbsp) of caramel, the scoop of ice cream, the milk and, if desired, the ice cubes. Blend for 1 minute, until smooth.

4. If desired, decorate the inside of a tall glass with a few caramel drizzles. Pour the iced coffee into the glass. Garnish with a rosette of reserved whipped cream, the remaining caramel and caramel chips.