Ingredients
For the Caramel:
- 1/2 cup coconut sugar packed
- 1/4 cup unsweetened vanilla almond milk
- 4 teaspoons ghee (or plant-based butter)
- 1/2 teaspoon vanilla extract
For the Coffee:
- 3 cups brewed coffee chilled
- 1 cup unsweetened vanilla almond milk
- Ice
Instructions
- In a small pot, stir together all the ingredients for the caramel over medium heat. Bring to a boil.
- Once boiling, cook until the caramel is reduced by almost 1/2 and takes on a darker color. This takes about 5 to 6 minutes. Stir constantly so that it doesn't burn.
- 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 three highball glasses halfway with ice cubes. Pour 1 cup of cold coffee into each glass, followed by 1/3 cup of almond milk. Add 2 tablespoons of the caramel syrup into each glass and stir well, until the caramel is dissolved and fully incorporated.
- DRINK!
