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Warm and Creamy Caramel Latte

Cook Time:
30 Minutes
Serves Up To:
1 Servings

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


  • 2 tbsp caramel sauce
  • 2 shots espresso
  • Whipped cream
  • Extra caramel sauce


    Caramel Sauce

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

    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.⁣


    1. 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!

    Made with these products:

    Extra Creamy Original Almond Breeze Almondmilk
    Extra Creamy Almondmilk