Vegan Salted Caramel Latte
The Lavazza Passionista challenge of the month is all about how you enjoy your first cup of the day. Now, on a week day my first cup isn’t all that exciting ie. the cup of black coffee that I drink between leaving my house and arriving at the gym 10 minutes later. Weekends on the other hand are a different story. Namely Sundays, sweet, sweet Sundays.
Sunday is my rest day from the gym, so I don’t have to get up and out of the house at some god-awful hour like 5 am. I have time, glorious time, to enjoy a leisurely breakfast and cup of coffee at home.
So, on Sundays I like to get a little fancy with my coffee. Using an inexpensive milk frother, I love making almond milk lattes, well, technically they’re mistos but using Lavazza Perfetto Espresso Roast makes them close enough to lattes for me.
Perfetto is bold with lingering caramel notes and a dark and velvety flavour, making it an ideal choice for espresso lovers and just perfect in this recipe!
For this beautiful Salted Caramel Latte, you’ll need to prep some vegan caramel sauce first. It’s simply medjool dates blended with hot water, vanilla and coconut milk and it is most delicious.
After you’ve got that ready, brew your coffee, warm and froth some almond milk, then top it all off with the caramel sauce and some course sea salt. These are easy as can be and you have a decadent addition to Sunday brunch.
More Hot Drinks
Here are some more deliciously cozy hot drinks to try:
- Easy Creamy Vegan Mocha
- How to Make Turmeric Golden Milk
- Vegan Bulletproof Coffee
- Simple Ginger Turmeric Tea
For the Vegan Caramel Sauce
For the Latte
- 1/2 cup almond milk
- pinch of sea salt
- To make the caramel sauce, let the dates sit in the hot water for 5-10 minutes then add the coconut milk and vanilla and blend until smooth.
- Warm your almond milk in the microwave or a small sauce pan, then froth using a milk frother.
- To make the lattes, add your brewed coffee to a mug, top with the frothed almond milk, a few spoonfuls of caramel sauce and a pinch of sea salt.
This makes about 1 cup of caramel sauce. Store any extra in the fridge and use it in oatmeal, as a topping for ice cream, a sweetener for your coffee, in smoothies or a sauce for desserts.
If you don’t have a milk frother, you can alternatively add the caramel sauce, coffee and almond milk to a blender with 2 tsp of MCT oil and blend until frothy for a bulletproof coffee version of this drink. Pour into a mug and top with a sprinkle of sea salt.
Keywords: caramel latte, no added sugar, plant-based
Disclaimer: This post is brought to you in partnership with Lavazza. All thoughts and opinions are my own.