Prep Time: 5 mins
Cooking Time: 0 mins
Total Time: 5 mins
Servings: 1
Ingredients:
• 1 chilled espresso shot
• 60 ml salted caramel (method below)
• 60 ml almond milk
• Salt and Lakanto Brown Monkfruit Sweetener for rim – optional
• Coffee beans to garnish – optional
Method:
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Add the espresso shot, salted caramel and almond milk to a shaker with 2-3 cubes of ice.
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Replace the lid and shake for 20-25 seconds until the ingredients are combined and chilled.
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Strain into your glass over fresh ice and top with a few coffee beans to garnish.
To make the Salted Caramel:
Ingredients:
• ½ cup Saweet Pure Allulose Syrup
• 2 tablespoons butter
• 3 tablespoons coconut cream
• ½ teaspoon vanilla extract
• ¼ teaspoon fine sea salt (or to taste)
Tip: for an extra sweet caramel, add 2 tablespoons Lakanto Brown Monkfruit Sweetener
Method:
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Add the allulose to a small saucepan over medium heat. Let it come to a gentle simmer (about 2–3 minutes), stirring occasionally.
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Stir in the butter until melted and smooth, then whisk in the coconut cream gradually. Lower the heat slightly and simmer for 7–8 minutes, whisking frequently, until the sauce thickens slightly.
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Remove from heat and stir in the vanilla extract, salt and Lakanto Brown (if using). Taste and adjust salt if desired. Let cool before using. It will thicken more as it cools.
Tip: when using your salted caramel in a mocktail, you might need to heat it in the microwave for 10 seconds to loosen, making it easier to combine with the other ingredients.
