Savor the rich and velvety goodness of a caramel macchiato with a low glycemic twist. This recipe swaps out traditional caramel for organic coconut nectar, a natural sweetener with a lower impact on blood sugar levels. With each sip, you'll be greeted by the aromatic notes of espresso or strong coffee, delicately balanced with the creamy, frothy almond milk infused with the luscious flavor of coconut nectar. It's a guilt-free indulgence that will satisfy your coffee cravings more healthily.
1 shot of espresso or 1/2 cup of strong brewed coffee
1 cup unsweetened almond milk (or any non-dairy milk of your choice)
2 tablespoons Copra’s organic coconut nectar
1/4 teaspoon vanilla extract
Step 1. Brew a shot of espresso or make a strong cup of coffee using your preferred method.
Step 2. In a small saucepan, heat the unsweetened almond milk over medium heat until it begins to steam. Be careful not to let it boil.
Step 3. Remove the saucepan from the heat and stir in the organic coconut nectar and vanilla extract until well combined.
Step 4. Using a milk frother or whisk, froth the milk until it becomes creamy and frothy.
Step 5. Pour the shot of espresso or strong coffee into a mug.
Step 6. Slowly pour the frothy milk over the espresso, holding back the foam with a spoon to create a layered effect.
Step 7. Drizzle a little extra organic coconut nectar on top of the foam.
Step 8. If desired, sprinkle a pinch of cinnamon or cocoa powder on top for added flavor and garnish.
Give the caramel macchiato a gentle stir to combine the flavors, and enjoy!
This low glycemic index caramel macchiato using our organic coconut nectar provides a naturally sweet and delicious twist to the classic coffee beverage. It's a great option for those looking to avoid high glycemic index sweeteners while still enjoying a tasty treat 😋