This is such a wonderful winter/holiday season treat!
Caramel Butter Sugar Syrup:
- 1/4 cup Coconut sugar
- 1/4 cup water
- 1 TB butter
- 1/16 tsp Almond extract
- 1/4 tsp Vanilla extract
Bring sugar and water to a simmer over medium low heat. Simmer for 2 minutes, swirling the pan periodically. Add butter, continue to simmer and swirl the pan for 3 minutes. Remove the pan from the heat and stir in almond and vanilla extract. Pour into a little heat proof dish and use immediately or allow to come to room temperature and refrigerate until ready to use.
Caramel Butter Sugar Latte:
- 1-3 TB Caramel Butter Sugar Syrup (depends on how sweet you want it)
- Frothed milk
Make coffee as you normally would (I used a French press to brew Purity Cofffee with Organo King Coffee). Once coffee is ready, fill your mug about 2/3 of the way with hot coffee and add the sugar syrup. Stir to combine. Top with frothed milk. Enjoy!