Vegan Salted Caramel Latte
Caramel is one of the most decadent syrups we can think of. Sugar, water and butter make an irresistible, ooey-gooey combination that is drizzled over some of our favorite desserts. Seven layer bars, flan, crème brulee, sticky toffee pudding… you get the idea.
So what about those of us who are dairy free or vegan? Should we deny our (literally) sweet dreams about caramel apples or pineapple upside down cake just because we can’t have butter?
We say NO! Caramel is a great indulgence you deserve as a decadent reward. That’s why we created the perfect recipe for a vegan salted caramel latte that will satisfy all of your caramel cravings, without butter or refined sugar.
The perfectly rich but slightly salty sauce is what really makes this cup of coffee shine, but that’s not even the best news. You can use the leftover sauce to spread on your toast or drizzle over popcorn for an afternoon treat. In fact, you can use this sauce to replace traditional caramel in any recipe your heart desires! Whatever you do, DEFINITELY use it to make this latte. You won’t regret it.
Ingredients
1/3 Cup of coconut cream ( you can use milk if it’s thick)
2 tbsp of maple syrup or coconut sugar( adjust accordingly )
1 tsp vanilla extract
1 tbsp coconut oil
Pinch of sea salt
(Optional) 1 tbsp Tapioca starch to thicken
Directions
Combine coconut milk and choice of sugar in a small saucepan. Simmer for 10-20 minutes, stirring occasionally until sauce has darkened, reduced and coats the back of your spoon. Take off the heat and add in the vanilla extract, coconut oil and pinch of salt.
Foam your milk of choice using a frothier or a latte machine with a bit of the syrup. Add an espresso shot and top the foam with extra caramel sauce.
For an iced version, simply add your milk of choice and iced coffee to a glass with ice, drizzle with caramel sauce, and serve.