• 2 teaspoons INKA with Caramel
  • 1/2 cup boiling water
  • 1 cup hot foamed milk
  • About 6 tablespoons caramel sauce


Pour the 2-3 tablespoons of caramel sauce into a glass. Gently add the foamed milk. Prepare the Inka and pour as a thin stream through the foam. This will give you four layers: caramel, milk, coffee and foam. Decorate with the remaining caramel sauce, and you’re done!