Sunday, February 9, 2014

Paleo Caramel Cappuccino

I just can't get enough coffee!

Expresso 1 shot brewed
Coconut Milk 1/4 cup frothed 
Sweetener (Steevia in the a Raw, Agave, Honey, or Maple) as desired
Caramel sauce 1 tablespoon (see below recipe) 

Froth Coconut Milk with Caramel Sauce.  Add to brewed sweetened Expresso. 

Ingredients Caramel Sauce;
Coconut Milk 1 can 14 oz Full Fat unsweetened 
Agave/Honey 1/2 cup
Coconut Oil 1 tablespoon 
Vanilla 1 tablespoon 
Sea Salt 1/2 teaspoon

Whisk all ingredients except Coconut Oil and Sea Salt on stovetop pot medium heat. Be very patient. Let mixture come to slow, rolling boil for at least 20-25 minutes as you continue to whisk the entire time. Allow to turn amber in color but be carful not to scorch or burn the caramel sauce. Once sauce has been reduced to half and desired color achieved lower heat and add Coconut Oil and Sea Salt and continue to cook on low for about 10-15 more minutes until smooth. Store in glass container in refrigerator up to 3 weeks if it lasts that long. If drizzling heat in microwave for few seconds. 


1 comment:

  1. 3 Studies PROVE Why Coconut Oil Kills Waist Fat.

    The meaning of this is that you actually get rid of fat by eating coconut fats (including coconut milk, coconut cream and coconut oil).

    These 3 researches from large medical journals are sure to turn the traditional nutrition world around!

    ReplyDelete