Warm and Creamy Caramel Latte

Cook Time:





Serves Up To:



Nutrition Information

No nutritional info available at this time


  • Caramel sauce

  • 1 can of full fat coconut milk

  • ¼ cup coconut sugar

  • 2 tbsp pure maple syrup

  • ¼ tsp sea salt

  • 1 tsp vanilla extract

  • 1 tsp coconut oil

  • Latte

  • 2 tbsp caramel sauce

  • 2 shots espresso

  • 8 oz frothed Almond Breeze Extra Creamy Almondmilk

  • Whipped cream

  • Extra caramel sauce


  1. 1

    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. 2

    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. 3

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

  4. 4

    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.⁣

  5. 5

    Add 2 tbsp of caramel sauce into your drinking glass. Pour in a double shot of espresso and top off with 8 ounces of frothed Almond Breeze Extra Creamy Almondmilk. Be sure to add lots of whipped cream and extra caramel sauce on top. Enjoy!

Made with these products:

Extra Creamy Almondmilk Photo

Extra Creamy Almondmilk

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