Garnish: grated tonkabean


  • Prepare the espuma: Combine milk, salted caramel and 2 egg whites. Pour into Isi siphon. Add 2 Co2 cartridges. Store in a cold place until ready to use.
  • Shake all ingredients with ice cubes in a shaker.
  • Strain into glass.
  • Spray the espuma on top of the cocktail and garnish with tonkabean rub.