Dairy Free Caramel Latte
That rich, buttery caramel flavor you crave in a coffeehouse latte is completely achievable at home — no butter or heavy cream required. The secret is a quick homemade caramel sauce built from coconut sugar and full-fat coconut milk, which gives it that deep, slightly toasty sweetness with a silky finish. Watching the sugar transform into a glossy amber in the pan is genuinely satisfying, and the whole sauce comes together in under ten minutes. From there, it's just a matter of layering freshly brewed espresso, steamed dairy-free milk, and that luscious caramel into two mugs — a process that feels far more indulgent than the effort involved. Store-bought caramel syrups are almost always loaded with dairy derivatives, so making your own means you actually know what's in your cup. This recipe serves two, making it a lovely slow-morning ritual to share, or a treat-yourself double batch just for you.
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Learn more →Ingredients
2 servings
For the caramel sauce
- ¼ cup coconut sugar
- 2 tbsp water
- 3 tbsp full-fat coconut milk
- ¼ tsp vanilla extract
- 1 pinch salt
For the latte
- 2 shots espresso (about 2 oz total)
- 2 cups dairy free milk
Instructions
- 1
Combine the coconut sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves, about 2 minutes.
- 2
Stop stirring and let the mixture cook undisturbed until it deepens to a rich amber color and smells of caramel, about 3–4 minutes. Watch closely, as the sugar can burn quickly once it begins to color.
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