When aromatic saffron meets delicate caramel, an all-round taste experience is guaranteed.
Preparation
Place the heavy cream and rock sugar in a pot and heat slowly, allowing the sugar to completely dissolve.
Add the tea to the hot cream and let it steep for 10 minutes. Strain the tea cream mixture through a kitchen sieve into a bowl, pressing the tea well.
Let it cool in the refrigerator for at least 30 minutes.
Whip the cooled tea-cream mixture with a mixer until creamy.
Add ice cubes to a glass, pour in the milk, and top with the cream.
Ingredients
15 g “Saffron & Caramel” tea
(Art. No. 8050)
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150 g heavy cream, liquid
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20 g rock sugar (Kluntje)
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6-8 ice cubes
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300 ml milk
