Steps
Pour the contents of the Jacobs Salted Caramel Iced Cappuccino sachet in a mug, pour approximately 180ml of hot water, stir and allow to brew. Cool the cappuccino to room temperature.
Place the brewed cappuccino and ice in a blender. Blend until mixture resembles a slushy.
Drizzle half the caramel sauce into two glasses, add milk to each glass and top with the iced coffee.
Top with whip cream, drizzle over the remaining chocolate sauce and sprinkle over the chocolate sauce.
Finish off with one or two mini ginger biscuits on each.