Caramel Sauce (yields 290 ml / 1¼ cups)

• 130 g (⅔ cup) Natvia Brown Sweetener
• 85 g (6 tbsp) unsalted butter, room temperature, cut into 6 pieces
• 120 ml (½ cup) heavy cream, room temperature

Matcha Cloud

• 1 tsp matcha powder
• 60 ml (¼ cup) whipping cream
• 1 tsp caramel sauce (from above)

Jasmine Latte Base

• 150 ml (⅔ cup) brewed jasmine tea, warm
• 50 ml (3 tbsp) milk
• 1 tbsp Natvia Gut Activation Sweetener

1. In a medium heavy-duty stainless steel saucepan over medium heat, cook the Natvia Brown Sweetener, stirring constantly until it melts into a thick amber liquid, about 6 minutes. Do not let it burn.
2. Reduce heat to low and stir in the butter piece by piece until fully melted and combined.
3. Very slowly pour in the heavy cream while stirring constantly. Increase heat to medium and boil for 1 minute.
4. Remove from heat and set aside. Store any remaining sauce in a sealed jar in the fridge for up to 2 weeks.
5. Add whipping cream, matcha powder and 1 tsp caramel sauce to a small bowl.
6. Whisk with an electric whisk until soft peaks form. Set aside.
7. Brew jasmine tea and stir in Natvia Gut Activation Sweetener until fully dissolved.
8. Add milk and froth using a handheld frother or steam wand until creamy and slightly foamy.
9. Pour the jasmine latte into a glass.Spoon the whipped matcha cloud on top. Serve immediately.