This coffeehouse-style latte builds its own caramel from scratch, melting coconut sugar down to a deep amber syrup before whisking in coconut milk for a glossy, pourable sauce with just a hint of vanilla and salt. Two shots of espresso get stirred right into that caramel at the bottom of the mug, so every sip starts sweet and bold before the steamed, frothed milk goes in on top. The foam holds its shape beautifully, and an extra drizzle of caramel over the top makes it look like something from a café counter. It's a cozy, from-scratch way to get your caramel latte fix, and it fits neatly into a plant-based routine without missing a beat on flavor or texture.
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Combine the coconut sugar and water in a small saucepan over medium heat, stirring until the sugar dissolves, about 2 minutes.
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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