Ingredients
Method
- Start by making the espresso and setting it aside to cool (I used a Moka-style espresso maker.)
- Next, combine the coconut sugar and water in a saucepan, mix, and heat over medium-high heat (but don't stir!) until the mix starts boiling and bubbles start forming. Once it bubbles, let it cook for another 20-30 seconds, then remove from the heat and mix in the tahini and flakey salt (start with a pinch and then add more to taste) using a spatula or whisk until the caramel sauce is smooth and thick.
- Either mix the caramel sauce with the espresso and oat milk, then pour into glasses over ice cubes or, if you want to create the same effect as shown in the picture above, add the caramel sauce to the empty glasses, then spread it all over the sides of the glasses using a narrow spatula or spoon. Then add the ice cubes oat milk, and top with the espresso. Serve and enjoy!
Notes
- This recipe makes 2 large or 3-4 smaller lattes.