Part 2/10:
Begin by combining ½ cup of full-fat coconut milk and ¼ cup of coconut sugar in a saucepan.
Add ½ teaspoon of ground cinnamon, stir, and bring to a gentle boil.
Reduce heat to a simmer and cook uncovered for about five minutes, stirring occasionally to prevent burning.
Brewing the Espresso:
Brew a shot of espresso per cup. Don't have an espresso machine? Strong pour-over coffee works just fine!
Once the caramel mixture thickens slightly, add 1½ cups of barista oat milk and a splash (about ⅛ teaspoon) of vanilla extract.
Heat the mixture until it reaches a gentle boil, then remove from heat.
Pour the steaming milk into your espresso shot, and for presentation, add foamed milk on top, sprinkle with cinnamon.
The Verdict: