Crush the biscuits, place on a saucer.
Add the caramel syrup to another saucer, using two Nespresso glass cappuccino cups, swirl the rim of each around in the caramel syrup and repeat in the crushed biscuit bits and set aside. (This will illustrate the biscuit base for your peppermint crisp tart coffee)
Place 2 tsps caramel treat and then 2-3 tsps of the crushed peppermint crisp chocolate into the bottom of each glass cappuccino cup.
Prepare milk froth using the Nespresso Aeroccino and add 20ml of caramel syrup into the milk whilst frothing and pour directly into your cappuccino cups on top of the mixture.
Wait a few seconds for your froth and milk to separate and prepare an Espresso shot of Caramelito Grand Cru directly into each cup.
Finish by sprinkling with crushed peppermint crisp or a sprig of fresh mint as desired.
Best served immediately.Reprinted with permission of Dharmisha Valjee, head barista at the Sandton Nespresso Boutique.