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.