Paleo Iced Caramel Macchiate (Thirsty Thursday)

Try this recipe from Wicked Spatula and you may never go to a coffee house for your macchiato again!


  • For macchiato
  • Cold brewed coffee**
  • 2 tablespoons coconut caramel (recipe to follow)
  • Almond milk
  • Ice

For coconut caramel

  • 1 can full-fat coconut milk
  • 1/2 cup coconut sugar
  • 1 Tablespoon maple syrup
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt

For macchiato

  1. Fill a glass with ice.
  2. Pour in coffee until it’s a little less than 3/4 of the way full.
  3. Pour in almond milk leaving about an inch at the top.
  4. Stir in caramel.
  5. Serve and enjoy!

For coconut caramel

  1. Place all caramel ingredients into a medium sauce pot and set over high heat.
  2. Stirring frequently bring the caramel to a boil. Once boiling reduce heat to medium or medium low depending on your stove. You want to keep a nice bubbling.
  3. Continue to stir frequently about 15 minutes until it has reduced and thickened.
  4. Set aside to cool.

**To make your own cold brew coffee simply mix together 1/2 lb finely ground coffee beans and 12 cups of filtered water. Let soak for 12 hours or more. Strain through a fine mesh sieve and store in the refrigerator up to two weeks.