This gorgeous spring afternoon I was listening to one of my favorite youtube coffee shop stations and just really wanted a caramel macchiato! My husband’s diet is dairy free and low-acidity, and mine is gluten and (mostly) caffeine free. This means our daily coffee ritual looks a bit different. SO we get a bit creative in order to get our coffee fix!
Here’s my rendition of a low-acid, dairy free, caffeine free caramel macchiato! If you don’t need to limit caffeine or acid, just use whatever coffee you love and use regularly. No fancy espresso machine in your kitchen? Me either. This recipe just uses a simple saucepan and any leftover espresso or strongly brewed coffee you have on hand. Enjoy!
DIY Dairy Free Caramel Macchiato
1 shot (about 1/4 c.) freshly pulled decaf, low-acid espresso or very strong coffee*
1/2 c. almond milk (or milk of choice)
2 Tbsp. dairy free caramel sauce (Amazon has some great choices)
*for an easy, low-acid coffee sub, mix 1 Tbsp. regular coffee with 1 Tbsp. chicory root granules and brew a cup as usual.
To Prepare: Pour your prepared coffee or espresso into your cup. Heat the milk over the stove in a small saucepan on high heat until it comes to a rolling boil, whisking continually. Boil and whisk for one more minute. Remove from heat. If you want lots of foam, use a handheld milk frother to reach desired foam amount. Holding back the foam with a spoon or spatula, pour the milk over your espresso. Next stir in 1 Tbsp. of caramel sauce. Finally, add the milk foam from the saucepan to the top of your drink. Drizzle with remaining caramel sauce.
*Depending on your mug you may have some milk and foam leftover.
Have a beautiful day!