Ingredients:

  • 1 cup (240ml) chilled strong brewed coffee
  • 2 tbsp (30ml) sugar-free caramel syrup
  • 1/2 tsp (2.5ml) pure vanilla extract
  • 1/2 cup (120ml) unsweetened almond milk
  • 2 cups (300g) ice cubes
  • 1 tbsp (15ml) sugar-free caramel drizzle
  • 2 tbsp light whipped cream

Instructions:

  1. Ensure coffee is completely cold. If using fresh brew, flash-chill in the freezer for 10 minutes. Combine the chilled coffee, caramel syrup, and vanilla extract in a small pitcher.
  2. Pour the coffee mixture and the almond milk into the blender, then add the ice cubes on top.
  3. Start the blender on the lowest setting to break the ice, then gradually increase to high. Blend for 30–45 seconds until the mixture is smooth with no visible ice chunks.
  4. Drizzle caramel sauce around the inside walls of a chilled glass in a spiral pattern, pour in the frozen blend, and top with a dollop of light whipped cream and a final swirl of caramel.