Caramel Whip Cappuccino Recipes
A creamy vegan cappuccino topped with caramel flavor and airy plant-based whipped foam for a café-style indulgence.
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.
Notes
Nutritional values (per serving)
Calories: 160
Total Fat: 7 g
Saturated Fat: 4 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 2 g
Vitamins and minerals (per serving)
Calcium: 18%
Vitamin D: 15%
Vitamin B12: 20%
Potassium: 6%
Magnesium: 8%
Any additional notes/tips to enhance the flavor for the recipe
Calories: 160
Total Fat: 7 g
Saturated Fat: 4 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 2 g
Vitamins and minerals (per serving)
Calcium: 18%
Vitamin D: 15%
Vitamin B12: 20%
Potassium: 6%
Magnesium: 8%
Any additional notes/tips to enhance the flavor for the recipe
- Chill coconut cream overnight for better whipping texture.
- Add sea salt for salted caramel flavor.
- Use dark caramel sauce for deeper sweetness.
- Sprinkle crushed almonds for texture contrast.