Trying a few different things here from my usual cream heavy mixes.
Bavarian cream, an custard-adjacent cream providing real body without fighting the coffee note along with vanilla thick as a texturiser adding mouthfeel and richness.
Salted caramel ties into the liqueur's natural caramel notes while the salt element keeps the mix from tipping into flat sweetness.
Whipped cream to add airy sweetness rather than heaviness.
This definitely needs a 2 week steep to give time for the caramel and liqueur to blend and the bavarian to grow.
Not a bad effort here and makes a great addition to my coffee mix collection.
Optimised for RTA and pnp mesh coil . 47-55 watts