Thank you to Taste PR for gifting us with a bottle of Baileys Almande & for the following content

Ingredients
[1 unit per serve]
75ml Baileys Almande
100ml Coldbrew coffee
100g Muscavado sugar
50g Coconut milk 
1/2 teaspoon Tahini paste, smooth
Cubed ice

Method
– For the caramel: blend 50g coconut milk with 1/2 teaspoon tahini paste, & strain
– Add 100g muscavado sugar to a medium pan on medium heat
– Stir in coconut milk and stir for one minute
– Bring to the boil, then simmer for 10 minutes and allow to cool
– Add
– Fill glass halfway with coldbrew coffee.
– Fill remaining half with Baileys Almande
– Drizzle over another spoonful of tahini caramel
– For added wow factor and to really impress your guests, drizzle melted vegan white chocolate around the rim of the glass

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