Iced Caramel Macchiato (Low-Sugar)
Level: Easy Peasy
Prep Time: 0 min
Total Time: 5 min
Come summer time, I'm constantly craving creamy iced lattes with that coveted #coffeeswirl. In the years before I paid much attention to what I ate, I loved treating myself to a Starbucks Iced Caramel Macchiato -- the cold milk base, stain of strong espresso and drizzle of rich caramel kept me buzzing (never-mind the headaches or gut issues) all season long.
Enter in this re-imagined Vegan Iced Caramel Macchiato. By swapping the milk base (loaded with the sugar lactose and protein casein most of us don't digest well) for nutpods original dairy-free creamer and my own refined-sugar-free and vegan caramel base for Starbuck's refined-sugar laden sauce, I was able to shave off a whopping 26g of sugar (6.5 teaspoons).
For reference, one grande Iced Caramel Macchiato at Starbucks contain's 34g of sugar (roughly 8-9 teaspoons), while the recommended daily maximum for men is 37.5 teaspoons (about 9 teaspoons) and 25g of sugar (roughly 6 teaspoons) for women (so in a nutshell one drink sends you over your recommended daily max of sugar quite quickly).
Not only is this recipe dairy-free and refined-sugar-free, but it only contains roughly 8g of sugar (2 teaspoons) and even less if you keep the caramel super light. Basically it's the ideal way to indulge in your fave summer coffee concoctions, minus any uncomfortable side-effects or intense sugar highs and lows. You can also try using this sauce on top of smoothie or coconut yogurt bowls, gluten-free berry crisps, chia parfaits or oatmeal and "nice"cream for more healthy, dairy-free treats.
For The Vegan Caramel Sauce:
- 1 1/2 cups nutpods original dairy-free coffee creamer
- 1/4 cup pure grade b maple syrup
- 1/4 cup coconut palm sugar
- 1 tsp vanilla extract
- 1/2 tsp sea salt
For the Iced Caramel Macchiato:
- 1 cup nutpods original dairy-free coffee creamer
- 2 shots of espresso
- 1-2 tsps caramel sauce (depends on how sweet you like it)
- To make the vegan caramel sauce, add the nutpods creamer, maple syrup and coconut palm sugar to a medium sized sauce pan and bring to a full point. Allow it to boil, stirring very frequently, until thickened, approximately 15-20 minutes.
- Once thickened, add the vanilla extract and sea salt to the mixture, stirring until combined, then remove from heat. Pour into an airtight glass jar or container and keep in the fridge for 3-4 weeks.
- To make the iced caramel macchiato, brew two espresso shots (you can use 1/2 cup black coffee but it won't have quite the same taste). Pour approximately 1 cup of nutpods original dairy-free coffee creamer into a glass, add ice cubes, then top slowly with espresso shots.
- Drizzle with 1-2 teaspoons caramel sauce, or whatever your desired amount is.