Dairy-Free Caramel Coffee
Who doesn’t love a great coffee with topping? But if you go to Starbucks or another retail latte maker, you face a huge risk of cross-contact with allergens like milk, tree nut or soy. But at Allergic Living, we’ve got you covered – with the recipe to enjoy a worry-free café experience in the comfort of your home.
Makes: 2 servings
Free of: gluten and all top allergens
- 1/4 cup + 2 tbsp light or full-fat canned coconut milk, divided (see Tips)
- 1/4 cup firmly packed brown sugar
- 2 tbsp dairy-free, soy-free buttery spread
- 1/4 tsp salt
- 5/8 tsp vanilla extract
- 2 cups hot brewed coffee
- Dairy-free whip topping, for garnish (optional; see Tips)
There are brands of dairy-free whip topping available in frozen tubs or refrigerated spray cans. But you can make your own: Refrigerate a 14-ounce can of full-fat coconut milk or coconut cream overnight. Spoon 3/4 cup of firm coconut cream from the top of the can into a mixing bowl. Add 2 tablespoons confectioners’ sugar and 1 teaspoon vanilla extract, and whisk or beat with a hand mixer until smooth. Cover and refrigerate for up to 1 week.
Coconut is a fruit. With a nut allergy, confirm with your doctor if coconut is safe.
- Put 1/4 cup coconut milk, brown sugar, buttery spread and salt in a small saucepan over medium heat. Whisk until combined and bring to a low boil. Reduce heat to medium-low and cook for 5 minutes, stirring occasionally, or until the sauce thickens enough to coat the back of a spoon.
- Remove from heat and stir in vanilla. The sauce will thicken a little as it cools.
- Divide coffee between two mugs. Add 2 tablespoons caramel sauce and 1 tablespoon coconut milk to each mug. Stir until dissolved.
- Garnish with whip topping and remaining caramel sauce, if desired.
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