Signature drink

Irish Coffee Toffee

Name: Irish Coffee Toffee
Total time: 6 min
Yield: 1 serving
Cuisine: Australian
Ingredients: 200 ml chilled Katapult cold brew; 1 tbsp Irish cream syrup (non-alcoholic); 1 tbsp caramel syrup; 80 ml cold milk or barista oat/almond/coconut milk (or skip for black); Plenty of ice; Whipped cream or coconut foam to top (optional); Caramel drizzle to finish (optional)

Katapult ChillerChillerDecadentSweet

A decadent chiller blending Irish and caramel syrups with Katapult cold brew over ice and a cold milk pour. Use your favourite milk or enjoy it black, and finish with whipped cream or coconut foam and a caramel drizzle.

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.

6 min (plus brewing) Serves 1

Method

1
Fill a tall glass with ice and pour in the cold Katapult cold brew.
2
Stir in the Irish cream and caramel syrups until combined.
3
Slowly pour the cold milk over the back of a spoon so it layers (or leave it black).
4
Top with whipped cream or coconut foam, drizzle with caramel, and serve.

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