Café Latte Carmelle

Save Recipe
3.5/5 (4)


  • 1 Carton Carmelle
  • 575 ml Milk
  • 1 tsp Instant Coffee
  • Dessert Mould


  • Empty the liquid Caramel Topping sachet into a 575ml. mould or into 4 small cups.
  • Heat 575ml. of milk almost to boiling point, add the coffee and stir till it has dissolved.
  • Stir in the contents of the Carmelle Sachet and bring to the boil and boil gently for 2 minutes stirring all the time.
  • Pour very gently into the mould and leave to cool.
  • Once cool, place the mixture in the refrigerator until set (2 - 4 hours).
  • Turn out and serve and enjoy.

You must be logged in to post a comment.
Recipes featuring baking powder