Signature drink

Caramel Chiller

Name: Caramel Chiller
Total time: 5 min
Yield: 1 serving
Cuisine: Australian
Ingredients: 200 ml chilled Katapult cold brew; 1–2 tbsp caramel syrup; 80 ml cold milk or barista oat/almond/coconut milk (or skip for black); A pinch of sea salt (optional); Plenty of ice; Whipped cream or coconut foam to top (optional)

Katapult ChillerChillerSweetMarket Style

A market-style chiller you can make at home — Katapult cold brew over ice with caramel syrup and a cold milk pour. Sweet, cold and dangerously easy to drink. Use your favourite milk or go black, and add whipped cream or coconut foam on top.

Make it yours: Have any Katapult Chiller with your favourite milk — dairy, oat, almond or coconut — or enjoy it black. Top any drink with whipped cream or silky coconut foam.

5 min (plus brewing) Serves 1

Method

1
Drizzle the caramel syrup around the inside of a tall glass.
2
Fill the glass with ice and pour in the cold Katapult cold brew.
3
Slowly pour the cold milk over the back of a spoon so it layers (or leave it black).
4
Add a pinch of salt to lift the caramel, top with whipped cream or coconut foam, and serve.

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