• Joëlle Eugénie

The smoky sugar shack

Updated: Feb 9


Recipe for 2


2 oz of Cremaglace

400 ml coconut milk

120 ml of maple taffy

4 marshmallows

1 big sponge toffee


Pour half of the maple taffy in each glass and freeze for 10 minutes or more.

Shake the Cremaglace and coconut milk in a shaker and pour over the taffy.

Decorate with a piece of sponge and 2 marshmallows on a stick.



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