½cupcoffeecool or room temperature * can use decaf
1cupunsweetened almond milk or coconut milk
2tspto 3 sweetener of choice: Swerve sweetener for low carbor use coconut sugar for paleo version.
1 ½cupsto 2 ice
2tbspwhipped heavy cream or whipped coconut creamsweetened to taste with sweetener of choice
Caramel Sauce Ingredients:
½tbspsweetener of choice: Swerve for low carbor coconut sugar for paleo
1tbspheavy creamor coconut milk
In a small sauce pan on medium heat, add all the caramel sauce ingredients and melt and stir to combine. Turn up to medium high and stir until it starts to bubble and thicken. Remove from heat to cool. Set aside.
In a blender add: coffee, almond milk, or coconut milk, vanilla extract, 2 to 3 tsp sweetener of choice, and half of the caramel sauce (reserve other half of caramel for later). Blend until mixed.
Add ice to the blender and blend until smooth and the desired thickness you prefer
Pour into a glass, top with whipped cream and drizzle with remainder of reserved caramel sauce.
*all nutritional data are estimates based on the products I used*