This salted caramel coffee creamer and iced latte is super easy to make and so delicious! Made with wholesome ingredients, it’s also free of dairy, gluten, and refined sugar!
Once fall arrives and especially around the holidays, I tend to splurge on all the delicious seasonal coffee drinks. Maybe because it’s a treat from my usual cup of plain coffee + almond milk or maybe because they’re only around for a limited time and I have this weird fear that I’ll miss out if I don’t take full advantage.
Did you know the fear of missing out is legit. It’s called FoMO (fear of missing out) and I’m convinced that I have it. Yes, I have a bad habit of self-diagnosing and yes, I am aware that it’s not necessarily healthy to google your symptoms and read through a plethora of sites which supposedly can tell you what ails you. But anyway, back to my phobia. FoMO is defined as: a pervasive apprehension that others might be having rewarding experiences from which one is absent. Although I don’t have this tendency socially (I am a major introvert after all) I do have this feeling when it comes to delicious food & drink. Do you ever feel that way when you see people eating something cool at a trendy restaurant or walking out of the coffee shop with a yummy drink? Like you must eat/drink that ASAP! Anyone?? 🙋🏻
I may be the only one, but I’ll take that phobia over any of the other ones out there aaaaaanyday!
Well, that’s enough of my strange tendencies for one day. I have to share my quirkiness in small doses or you may get the impression that I’m complete weirdo! 😉 Let’s move on to more important things, like this easy salted caramel creamer + latte!
My favorite seasonal flavor hands down is Salted Caramel. I was annoyed at a certain coffee chain (*cough* rhymes with car-ducks) for running out of salt towards the end of the season last year. Did any of you poor souls experience the same issue? I mean, how do you run out of salt?! If only I had thought to make my own creamer back then, I could’ve saved myself from utter disappointment. 😔
Lucky for you, this creamer is super simple to make and for the cost of one drink at the infamous saltless coffee chain, you can make several healthier vegan/paleo/refined sugar free versions! Plus, I don’t remember my coffee chain drink looking half as pretty as this one, do you?
- 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.)
- 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
- 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.)
- 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.
- 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.
- 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.
- Drizzle reserved caramel into the bottom half of a large glass. Add ice and cold coffee or espresso. Pour in creamer, adding as little or as much as you like, to taste. Stir and enjoy!
- The stainless steel straws in the photo can be found here.