Step 1

Add the sugar and water to a saucepan. Heat over medium heat, stirring regularly using a wooden spatula until the sugar melts (at first it will form clumps, that is normal). Keep heating over medium heat until the sugar turns into a golden brown color. Note: Be careful not to burn the caramel or it will turn bitter.

Step 2

Once the caramel is golden brown, immediately add the vegan butter and stir to combine. The caramel will bubble so be careful not to burn yourself. Keep stirring until the butter is fully combined with the caramel.

Step 3

Next, pour in the full-fat coconut milk and let simmer over low-medium heat for another 1 minute, stirring constantly, until the caramel is smooth. Remove from heat and stir in the vanilla extract and salt. Let cool for a few minutes before using. You should end up with about 1/2 cup of salted caramel sauce.

Step 4

To make the caramel latte: add 1 and 1/2 tablespoons of salted caramel to a glass. Pour in the hot espresso and stir until the caramel has dissolved and is fully combined with the coffee. Pour in the unsweetened plant-based milk and enjoy!

Step 5

You can also top your latte with vegan whipped cream and drizzle extra caramel sauce on top!