EGG-FREE, SOY-FREE, VEGETARIAN
PREP TIME: 5 MINUTES
COOK TIME: 4 MINUTES
TOTAL TIME: 9 MINUTES
Total Fat: 28 g
Total Carbs: 1 g
Net Carbs: 1 g
Fiber: 0 g
Sugar: 1 g
Sugar Alcohol: 0 g
Protein: 2 g
¼ cup butter
¼ cup heavy whipping cream
½ cup sugar-free Torani caramel syrup
2 cups espresso or strong brewed coffee
1 cup plain almond milk
½ cup heavy whipping cream, whipped
COMBINE THE BUTTER and cream in a small saucepan over medium heat. Bring to a boil, stirring frequently. Continue stirring until mixture turns a pale-yellow color and thickens, 4 to 5 minutes.
Slowly add the caramel syrup, stirring constantly. Remove from heat and allow the mixture to cool slightly.
Fill four glasses with ice. Into each glass, pour in ¼ cup almond milk and 2 tablespoons of the caramel sauce; stir.
Pour in the espresso. Do not stir. Top with whipped cream and drizzle with additional caramel sauce, if desired.