Caramel Gingerbread with Cream Brulee

• Measurement cup
• Blender
• Bar spoon
• Plastic cup
• Kitchen torch
• Caramelised sugar ring
• Dome lid

 Ingredients: 

• 150 ml Earl Grey Tea base cold or room temperature (Check the recipe here.)
• 3 scoops (45 g) Vanilla Powder
• 2 scoops (20 g) Coffee creamer
• 4 ginger nut biscuits
• 1/4 tea spoon of ground ginger
• 2 - 3 pieces of crystallized ginger
• 1 cup of ice
• Caramel sauce
• Cream Brulee mix (Check the recipe here.)
• Sugar
• 1 mini gingerbread man
• Crushed ginger nut biscuits
• 1 scoop of preferred toppings

 Preparation:

• Add 150 ml of cold Earl grey tea into the blender.
• Following by 3 scoops (45g) of vanilla powder and 2 scoops (45g) of coffee creamer into the blender.
• Add 4 pieces of ginger nut biscuits, 2 - 3 pieces of crystallized ginger, and ¼ teaspoon of ground ginger to the blender.
• Add 1 cup of ice to the blender, seal the blender with its lit and operate the blender for 30 second - 1 minute.
• Prepare the serving cup by adding caramel sauce around the cup.
• Add 1 scoop of preferred toppings to the serving cup.
• Pour the drink mixture into serving cup around 80% of the cup.
• Pour cream brulee mixture into the top of the cup.
• Sprinkling with sugar and use kitchen torch burn sugar on top of cream brulee mixture. Please use caramised sugar ring to protect the plastic cup from melting.
• Decorate the top of the cup with1 gingerbread man, crushed ginger nut biscuits, and 1 piece of crystallised ginger.

 Note:

• For large-sized drink, please use 200 ml cold Earl Grey tea, 4 scoops of vanilla powder, 3 scoops of coffee creamer, 5 pieces of ginger nut biscuits, and 3 - 4 pieces of crystallised ginger ginger. 
• If you use hot water, the ice will be melted which makes the flavour of the drink turns watery. 
• Sweetness can be adjusted by add more sugar syrup or reducing vanilla powder.

Check out the ingredient list!

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Cream Brulee Powder

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