Brown Sugar-Caramel Latte
1/4 cup half-and-half
3/4 cup hot brewed columbian coffee
- Stir brown sugar into half-and-half until dissolved.
- Whip with a milk frother or small whisk.
- Pour coffee into a mug, and stir in caramel sauce until dissolved.
- Pour frothed half-and-half into coffee and serve.
Prep Time: 5 Minutes
Yields: 1 Cup
Using Splenda Brown Blend, a sugar free caramel sauce and fat free liquid coffee creamer, is delicious in this diabetic form also.