Dairy Free Caramel Latte

Living in the Land of Starbucks (Seattle) means there’s a coffee shop on just about every corner. There’s a long line of cars all.day.long at the good ones, and if you’re not holding a coffee cup with a logo, you might as well be walking around naked with your underwear on your head. Uh-huh, you’re that weird.

People here are known for their fussy orders “Ah, yeah, I’d like a triple half-caf, 135° 3 pump, caramel-almond, soy latte with the shot poured over the top, no foam, and two cups.” I am not kidding. And if the barista gets it wrong, you can count on the customer bringing it back and asking for a re-do. It may sound over-the-top, and it is, but when you’re paying $5 for a cup of coffee, perfection is in order!

Speaking of being “high maintenance” I’m afraid that I fall into that category when it comes to coffee. I’m very sensitive to dairy, so milk is out. And without cream or milk, coffee is just a strong tea IMHO. That leaves me with soy, almond, rice, and coconut milk. I don’t drink soy (too estrogenic and usually GMO), rice is too watery and they usually end up burning the almond milk. Starbucks is now offering coconut milk, and it’s good, however most coffee shops have the standard aseptic packaged coconut milk, and it’s just not up to par.

Soooo, because I’m just a tad bit picky, I had to come up with a home version that satisfied my desire for a creamy, warm and dairy free caramel latte. The good news is that it’s waaaay more cost effective to make it at home, plus you don’t have to change out of your robe and slippers to enjoy one.

That being said, this recipe can be made without the coffee. In fact, if you don’t have freshly roasted Fair Trade Organic, Sumatra, Shade Grown, Swiss water processed, Green coffee beans, then just do us all a favor and leave the coffee out. 😉

And without further adieu, my famous Dairy Free Caramel Latte recipe (which also happens to be Paleo, vegan, vegetarian and gluten free)!

Paleo Caramel Latte

Print

Smooth, caramelly, and oh so delicious. This dairy free rendition of a caramel latte will have you swooning with delight!

Ingredients

  1. 2 cups coconut milk- boxed, this brand doesn't have additives or gums

  2. ½ cup canned coconut milk, this is my favorite brand

  3. ½ cup coconut sugar, buy coconut sugar here

  4. 3-6 shots espresso, or 3 packets Starbucks VIA instant espresso

  5. liquid stevia to reach desired level of sweetness

Instructions

  1. In a small saucepan over medium-low, heat both coconut milks and coconut sugar

  2. Stir until sugar is dissolved and coconut milk is warm (about 135-140° F)

  3. Froth with a mini milk frother if desired

  4. Add espresso to 3 mugs

  5. Pour frothed and sweetened coconut milk mixture to espresso

  6. Sweeten with liquid stevia drops if desired

  7. Top with whipped coconut cream and drizzle with caramel sauce

  8. Enjoy immediately

Notes

This can also be served over ice. Simply cool the milk in the fridge, and pour the espresso and milk into the glass, adding ice last (adding ice last helps to cool the mixture without melting the ice-which makes for a watery latte-not good.) I also serve this "caramel milk" to my kids instead of hot chocolate (of course, don't add the coffee!).

Nutrition Information

Serving size: 3 Calories: 592 Fat: 24g Saturated fat: 22g Unsaturated fat: 1g Carbohydrates: 97g Sugar: 88g Sodium: 167mg Fiber: 6g Protein: 3g

3.4.3177

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