Caramel Whip Cappuccino Recipes transform ordinary mornings into dessert-level drama, because caffeine alone clearly lacks personality sometimes anyway.
You swirl fluffy vegan whip over caramel espresso confidently, ignoring responsibilities waiting patiently like unopened skincare products nearby.
Sweet foam crowns your mug beautifully, delivering confidence stronger than eyeliner wings today.

Caramel Whip Cappuccino Recipes

moka coffee pot

A creamy vegan cappuccino topped with caramel flavor and airy plant-based whipped foam for a café-style indulgence.

Print Recipe

Prep Time 6

Cook Time 5

Total Time 11

Servings 2 servings

Calories 160 kcal

Ingredients

2 shots espresso 60 ml
1 cup oat milk 240 ml
2 tablespoons vegan caramel sauce
¼ cup chilled coconut cream 60 ml
1 teaspoon powdered sugar
¼ teaspoon vanilla extract
2 tablespoons hot water

Instructions

Brew 2 espresso shots (60 ml) using preferred coffee equipment.
Heat 1 cup oat milk (240 ml) in a saucepan for 3 minutes over medium heat.
Stir in 1 tablespoon vegan caramel sauce until combined.
Froth caramel oat milk using a frother for 30 seconds.
In a bowl, whip ¼ cup coconut cream, 1 teaspoon powdered sugar, and ¼ teaspoon vanilla extract until fluffy.
Pour espresso into mugs evenly.
Add caramel milk mixture gently.
Top with whipped coconut foam and drizzle remaining caramel sauce.