Gluten Free Iced Caramel Macchiato Recipe

Ingredients:

For the Caramel Syrup:
• Dulce de Leche Recipe, for a lower glycemic index and dariy-free use Agave Caramel Sauce Recipe, or gluten free caramel ice cream topping*
• 1/4 recipe Homemade Whipped Cream, whipped slightly (or your favorite gluten-free canned whipped cream) (see Substitute page for dairy-free brands) (optional)
For the Caramel Macchiato:
• Up to 3 tablespoons caramel sauce, at room temperature (see recipe below)
• 1 cup milk of choice
• 6 ice cubes
• 1/4 cup gluten-free espresso (or use strong coffee), chilled

Instructions:

1. If you are using homemade caramel sauce, make it and set it aside at room temperature. If it thickens too much, you can heat it a tiny bit just before serving.
2. If you'd like, you can coat the sides of the glass with a little caramel sauce.
3. Add the milk to the glass.
4. Add the ice.
5. Slowly pour the espresso over the ice. (You pour it slowly that it stays on the top of the glass.)
6. If you'd like, add some whipped cream. It shows off the caramel design better. However, to save on calories, omit it.
7. Place the caramel sauce in a squeeze bottle made for this purpose or for condiments. Starting from the center draw a continuous circle on top of the drink. Using a toothpick draw lines from the center, outward towards the rim of the glass. Serve immediately.

Tips

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