Caramel Macchiato(vegan Style)

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 2 tablespoons vanilla syrup (recipe follows)
• 1/2 cup fresh espresso (i use decaf)
• 1 cup unsweetened almond milk, steamed and frothy with foam (or non dairy milk of choice)
• 3 -4 tablespoons caramel sauce (i used the same jarred caramel sauce that is sold as an ice cream topping)
• 2 cups water
• 1 1/2 cups granulated sugar
• 1 teaspoon vanilla extract

Recipe

• 1 to make the vanilla syrup, combine sugar and water in a sauce pan. bring to boil over high heat and boil for 5 minutes. let cool and add vanilla extract. stir well and keep in a sealed container, refrigerated.
• 2 to make coffee, either use an espresso machine to make coffee and steam milk, or heat milk until hot, but not boiling on stove-top and transfer to a blender. blend until frothy. for espresso, if you don’t have a machine, just make double strength coffee.
• 3 the proper way to make a caramel macchiato is vanilla in the bottom, steamed milk, leaving 1/2 inch from the top, topped with foam, then your shot or shots of espresso, finally topped with a caramel cross hatch which is 7 lines one way 7 lines the other way and 2 full circles all the way around the outer cup.