Salted Caramel Coffee Creamer + Iced Latte

MogoBlog MogoLicious Tasty Tip of the Day:  A salute to the last day of Summer and the beginning of Autumn. This salted caramel creamer is super easy to make and so delicious! Made with wholesome ingredients, it’s also free of dairy, gluten, and refined sugar!

Salted Caramel Coffee Creamer + Iced Latte

Ingredients for Salted Caramel Coffee Creamer:

    • 1½ cup Coconut Sugar (can also use brown sugar although it’s refined)
    • ¾ cup creamy non-dairy milk (I use canned coconut milk or almond milk. Can also use heavy cream or half and half if you consume dairy.)
    • generous pinch of salt, about ¼-1/2 teaspoon (to taste)
    • 1 teaspoon vanilla extract
    • 1 (13.5 oz) can full-fat Coconut Milk (or 1½ cups your choice of a creamy non-dairy milk, such as almond or cashew milk if you don’t like coconut. Can also use heavy cream or half and half if you consume dairy.)

Ingredients for Iced Salted Caramel Latte:

    • 1-2 tablespoons reserved caramel
    • 1 cup strong coffee, cooled (or 1-2 shots espresso)
    • ½ cup ice
    • ¼ – ½ cup salted caramel creamer, more or less to taste

Instructions for Salted Caramel Creamer:

    1. Place coconut sugar and ¾ cup milk into a sauce pan and stir until sugar is dissolved. Place over medium-low heat, stirring often to keep it from burning, until mixture comes to a low boil. Add salt and continue to stir until sugar is completely dissolved and caramel is smooth, about 2-3 additional minutes. Sugar should cook for a total of 4-5 minutes. Sauce may seem thin, but thickens as it cools. The longer you cook the sugar mixture, the more firm the finished caramel will be. (Notes: Coconut sugar caramel is a very dark color naturally, so don’t be alarmed. As long as you stir consistently over medium-low heat, it shouldn’t burn.)
    2. Remove ⅓ of the sugar mixture, about a scant ¼ cup caramel. This will be for drizzling into the bottom of the glasses for the lattes. If you don’t want extra caramel, you can leave it and just add a little more milk for the creamer.
    3. Slowly stir the can of full-fat coconut milk into the remaining caramel mixture and cook over medium-low heat until the milk and caramel are thoroughly combined.
    4. Store creamer in an airtight container in the fridge for up to a week. Depending on the canned coconut milk you used, the creamer may become really thick after refrigerating. If this is a problem, you can stir in 1-2 tablespoons milk or water to help thin it down..

Instructions for Iced Latte:

    1. Drizzle reserved caramel into the bottom half of a large glass.
    2. Add ice and cold coffee or espresso.
    3. Pour in creamer, adding as little or as much as you like, to taste.
    4. Stir and enjoy!

Cook Time:  5 minutes

Yields: Mug with Attitude servings


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