Salted Caramel Latte Squares

Contributed By: John in Bibs

This recipe will make 1 medium tray full of squares*

Directions:

1. Warm the milk up in the microwave until it is very warm, but not curdled. 
2. Add the instant coffee, and salted caramel syrup to the milk, and stir to combine. 
3. As the coffee mixture cools down, put a dollop of whip cream into a silicone mold cavity.
4. Put the mold into the freezer and freeze until the coffee cools all the way down to room temperature. 
5. Once coffee is cooled, pour the coffee into each mold space until it is completely full. 
6. Place mold back in the freezer and freeze until solid. 
7. Pop each square out of the mold and place on a lined freeze dryer tray. 
8. Freeze Dry
9. Store Appropriately (See Tips and Tricks for storage help)

Cycle Time:

Varies

Rehydration:

Not intended

* Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

Cycle times & rehydration for reference only. Your results may vary.