Description
Way better, cheaper and healthier than the coffee shop. Vegan, dairy-free, and refined-sugar-free!
Ingredients
- FOR THE CARAMEL:
- ½ cups Coconut Sugar
- ¼ cups Unsweetened Vanilla Almond Milk
- 4 teaspoons Ghee
- ½ teaspoons Vanilla Extract
- FOR THE ICED COFFEE:
- 3 cups Chilled Brewed Coffee
- 1 cup Unsweetened Vanilla Almond Milk
- Ice
Preparation
In a small pot, stir together all of the caramel ingredients on medium heat. Bring to a boil. Once boiling, cook until caramel reduced by almost half and deepens in color, stirring constantly so that it doesn’t burn. This takes about 5–6 minutes.
Immediately transfer to a measuring glass (you should have just over 1/3 cup of caramel) and let sit for at least 2 hours, stirring occasionally, until nice and thick.
To assemble, fill highball glasses halfway with ice cubes. Pour 1 cup of cold coffee into each glass, followed by 1/3 cup almond milk. Add 2 tablespoons of the caramel syrup into each glass and stir well, until caramel is dissolved and well-mixed. Drink!
