Time 2m Number Of Ingredients 4 Steps:
If you don’t have caramel sauce yet, make the paleo caramel sauce according to the instructions here. Fill a glass with ice. Pour in coffee until it’s a little less than 3/4 of the way full. Pour in almond milk leaving about an inch at the top. Stir in caramel…enjoy!
Time 10m Yield 1 Number Of Ingredients 4 Steps:
Combine almond milk, caramel syrup, and sweetener in a small saucepan and heat until hot. Froth milk mixture and add to mug, holding back froth with the back of a spoon. Pour coffee over milk mixture. Add froth
Time 5m Yield 1 Number Of Ingredients 5 Steps:
Pour vanilla syrup into the bottom of a glass. Add ice cubes and pour in milk. Slowly pour in cold brew concentrate. Drizzle with caramel sauce.
Time 25m Yield 3 1/2 cups Number Of Ingredients 7 Steps:
To make the vanilla syrup, combine sugar and water in a sauce pan. Bring to boil over high heat and boil for 5 minutes. Let cool and add vanilla extract. Stir well and keep in a sealed container, refrigerated. To make coffee, either use an espresso machine to make coffee and steam milk, or heat milk until hot, but not boiling on stove-top and transfer to a blender. Blend until frothy. For espresso, if you don’t have a machine, just make double strength coffee. The proper way to make a caramel macchiato is vanilla in the bottom, steamed milk, leaving 1/2 inch from the top, topped with foam, then your shot or shots of espresso, finally topped with a caramel cross hatch which is 7 lines one way 7 lines the other way and 2 full circles all the way around the outer cup.
