Salted caramel white chocolate
⅓ cup caster sugar
½ tsp crumbled salt flakes
125ml almond cream
500ml almond milk
100g white chocolate, chopped
2 tbsp almond butter
Caramel popcorn, for garnishing
Sprinkle caster sugar and salt flakes over the base of a medium heavy-based saucepan.
Place pan over low-medium heat; cook without stirring until sugar dissolves and forms a golden caramel.
Immediately add butter and cream; stir until smooth.
Remove from heat; reserve 4 tbsp mixture.
Add milk to pan, stir until remaining caramel melts.
Add white chocolate; stir until melted.
Stir in almond butter.
Strain mixture thorough a fine sieve into jug.
Pour into two large mugs.
Top each mug with a handful of caramel popcorn, then drizzle with reserved caramel.