Brown Sugar-Caramel Latte

Brown Sugar-Caramel Latte

1 tablespoon brown sugar
1/4 cup half-and-half

1 tablespoon caramel ice cream topping
3/4 cup hot brewed columbian coffee


  1. Stir brown sugar into half-and-half until dissolved.
  2. Whip with a milk frother or small whisk.
  3. Pour coffee into a mug, and stir in caramel sauce until dissolved.
  4. 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.


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