Naturally Sweetened Caramel Macchiato (vegan)
This naturally sweetened caramel macchiato recipe incorporates delicious homemade caramel sauce with frothy almond milk for an updated take on the classic coffee drink.
Servings: 1 Latte
Calories: 102kcal
Ingredients
For the Salted Coconut Caramel Sauce:
- 1 14-ounce can full-fat coconut milk
- ¼ cup pure maple syrup
- ¼ cup coconut sugar
- 1 teaspoon pure vanilla extract
- ½ teaspoon coarse sea salt
For the Caramel Macchiato:
- 6 ounces strong-brewed coffee or 1 shot of espresso
- 1 cup unsweetened almond milk
- 1 tablespoon salted caramel sauce + more for serving
Instructions
Make the Salted Coconut Caramel:
- Add the coconut milk, maple syrup, and coconut sugar to a medium-sized sauce pan and bring it to a full boil. Allow mixture to boil, stirring frequently, until thickened, about 10 to 15 minutes.
- Add the vanilla extract and salt to the caramel mixture. Stir until combined, then remove caramel from the heat. You can use caramel right away or pour it into an air-tight container to use later (the longer it sits, the thicker it will get). Caramel lasts in your refrigerator for 3 to 4 weeks.
Make the Caramel Macchiato:
- Heat the milk using a milk frother or heat it in the microwave or stove top until hot, but not scalding.
- Add 1 tablespoon of prepared caramel to the bottom of a mug. Add 6 ounces of strong coffee (or 1 to 2 shots of espresso) and stir until well-combined.
- Add the frothed milk.
- Drizzle a fancy caramel design on top of the foam and enjoy!
Nutrition
Serving: 1Latte | Calories: 102kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Fiber: 1g | Sugar: 11g