Warm and Creamy Caramel Latte

Directions

Caramel Sauce

1. Step 1 complete

   Prepare the caramel sauce first. Pour coconut milk, sugar, maple syrup and salt into a heavy bottomed saucepan. Bring to a boil over medium heat and let boil softly for about 5 minutes. Stir every few minutes with a heat proof spatula to keep the bubbles down.⁣

2. Step 2 complete

   Turn heat down to a simmer and let it cook for 30-35 more mins until thick and coating the back of a spoon. Stir occasionally, scraping the bits at the bottom of the pan. ⁣

3. Step 3 complete

   Remove from heat and stir in oil and vanilla extract.⁣

4. Step 4 complete

   Let cool to room temperature, stirring occasionally to keep the fat incorporated. The longer it sits, the thicker it will become!⁣ Store in an airtight container in the refrigerator for up to 4 weeks. It will solidify and the coconut oil will separate to the top. Reheat and stir until smooth throughout.⁣

Latte

1. Step 5 complete

   Add 2 tbsp of caramel sauce into your drinking glass. Pour in a double shot of espresso and top off with 1 cup of frothed Almond Breeze Extra Creamy Almondmilk. Be sure to add lots of whipped cream and extra caramel sauce on top. Enjoy!