Ingredients:
6 oz Cold Coffee Brewed or Espresso
8 to 12 oz So Delicious Unsweetened Vanilla Coconut Milk
1/2 to 1 cup of Ice
Caramel Sauce:
1 can full-fat coconut milk
1/2 cup coconut sugar (coconut palm sugar)
1 tbsp Maple Syrup
1 tsp vanilla extract
1/4 tsp sea salt
Directions:
1. For the coffee - I take my leftover brewed morning coffee put it in a mason jar and place it in the fridge to get it cold to use for my iced coffees or if you have an espresso machine you can use one or two shots of brewed espresso, just pour over ice and it's just as good.
2. To make the caramel sauce, place all caramel ingredients into a medium sauce pot and set over high heat. Stirring frequently bring the caramel to a boil. Once boiling reduce heat to medium low but make sure to keep it at a boil. Continue stirring frequently for about 15 minutes until it has reduced and thickened. Set aside and cool, you can use after it cools or place it in a container and put in the fridge for a few hours until it's nice and cold.
3. Take a tall glass put in 1/2 cup of ice, pour cold coffee or espresso over the ice, then add the So Delicious Unsweetened Vanilla Coconut Milk and then drizzle 2 to 3 tbsp of the Caramel Sauce over top and watch it fall through the coconut milk and coffee. You can either stir with a spoon to mix it well or I like to add the lid with the straw and swirl it around to mix it or you can just enjoy it as is with the layers.
There you go, it's a little work at first but once you make the caramel sauce and have a bunch of left over coffee it's easy to throw together and it's perfect for an afternoon pick-me up drink that doesn't have all the extra calories and sugar a normal Starbucks Caramel Macchiato would have, plus it's Dairy-Free and Paleo friendly
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