Coffee Milkshake with Caramel-Cream Topping

Name: Coffee Milkshake with Caramel-Cream Topping
Total time: 20 min
Ingredients: For the Milkshake:; 3 g coffee powder; 15 g raw cane sugar; 1 g cinnamon blossoms; 1 g vanilla powder; 5 g fig coffee; 125 ml water; 50 ml Oldenburger Fullcream Milk 3.5% fat, UHT, 1L; 0.1 Liter Oldenburger Whipping Cream 30% fat, UHT, 1kg; For the Milk Foam:; 30 ml Oldenburger Whipping Cream 30% fat, UHT, 1kg; 10 ml Oldenburger Fullcream Milk 3.5% fat, UHT, 1L; 5 ml caramel syrup; For the Garnish:; caramel syrup; instant coffee mixed with cocoa powder; dried fig

Source: https://www.oldenburger-professional.com/coffee-milkshake-with-caramel-cream-topping

Total time

20 Minutes

Difficulty

normal

Ingredients

Portions

Quantity	Unit	Ingredient
For the Milkshake:
30	g	coffee powder
150	g	raw cane sugar
10	g	cinnamon blossoms
10	g	vanilla powder
50	g	fig coffee
1250	ml	water
500	ml	Oldenburger Fullcream Milk, 3.5% fat
1	Liter	Oldenburger Whipping Cream, 30% fat
For the Milk Foam:
300	ml	Oldenburger Whipping Cream, 30% fat
100	ml	Oldenburger Fullcream Milk, 3.5% fat
50	ml	caramel syrup
For the Garnish:
		caramel syrup
		instant coffee mixed with cocoa powder
		dried fig

preparation

Put the coffee powder, sugar and spices in a carafe and mix with cold water. Slowly heat while stirring to dissolve the sugar. Let it come to a boil and remove the foam at the top. Pass through a strainer, mix with Oldenburger Full Cream Milk and Oldenburger Whipping Cream and refrigerate.

The Milk Foam

Mix the ingredients, pour into an iSi siphon (500 ml) and attach two chargers. Briefly shake and serve as needed.

The Final Touch

Whip the coffee and milk mixture together until foamy, fill a large wine glass with the mixture and add two tablespoons of crushed ice. Foam the coffee again and spoon the foam into the glass. Use the iSi siphon to apply a topping of caramel-milk foam. Apply some caramel syrup and instant coffee onto the foam. Place some pieces of fig on the foam as well.