A Caru take on a traditional White Russian with whipped cream ginger and cinnamon.

1 50ml measure of Caru

1 50ml measure of almond milk

2-3 large ice cubes

Hand whipped cream

Powdered Ginger & Nutmeg

Cinnamon and sugar mixture for the rim

Cinnamon stick to garnish

Pre-whip your whipping cream and keep chilled until ready to use. Prepare a chilled tumbler with cinnamon and sugar on the rim and 2-3 ice cubes in the glass, then fill a cocktail shaker with ice. Add the Caru and almond milk, shake well, strain over the ice and use 2 table spoons to direct the whipped cream to sit on top of the mixture in the glass. Sprinkle with powdered ginger and nutmeg and serve with a cinnamon stick and paper straw.