"THE best recipe for homemade plantbased vanilla caramel. Combined with the strong espresso and creamy plantbased milk. This drink is such a delight!"
Iced vanilla caramel coffee
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Prep time: 5mins
Cook time: 15mins
Serves or Makes: 1
Recipe Card
ingredients
- 175 grams Sugar
- 175 grams Glucose sirup
- 170 grams Water
- 1 piece Vanilla pod
- 100 grams Coconut oil, deoderized
- 1 gram Salt
- 8 grams Soy lecithin
- 2 shots Espresso
- 300 ml Milk of choice
Method
Step 1
Place the water into a medium pot with the scraped out vanilla pod. Bring to a boil. Take it off the heat and let it infuse for 10-15 minutes. In another medium pot, place the sugar and the glucose sirup. Caramelized on medium heat until darker golden brown.
Step 2
Add the hot vanilla water into the caramel little by little while whisking. BE VERY CAREFUL WITH THIS STEP! The caramel will splatter profusely so please be careful. Once you have added all the water, bring down the temperature to a low heat and let it boil for another 3-5 minutes. Remove from the heat and sieve through into your jug with the coconut oil and lecithin.
Step 3
Let it sit for about 1 minute and then handblend until you have a smooth/glossy and well emulsified caramel. Place the caramel into the fridge to cool down to about 45-50°C and blend once again to obtain a homogenous caramel. Place the caramel into a heat proof container and let it rest in the fridge overnight before using. Store in the fridge for up to 2-3 weeks.