- Sweet Crème Almondmilk Non‑Dairy Creamer
- Cook Time
- 15 Minutes
No nutritional info available at this time.
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.
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.
Remove from heat and stir in oil and vanilla extract.
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.
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!
Source: Monica Stevens Le