Ingredients:
For the spiced coconut caramel:
1 1/2 cupsgranulated white sugar
1/3 cupwater
1 cupcoconut cream
1/2 teaspoonDiaspora Co. spice of your choice, finely ground
2 tablespoonsunsalted butter, cut into cubes
1/2 teaspoonvanilla extract (optional)
1/4 teaspoonkosher salt
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For the coffee cocktail:
3/4 cuphot, strongly brewed coffee
1 tablespoonspiced coconut caramel
2 ouncesBaileys Original Irish Cream Liqueur
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For the (optional) garnishes:
Whipped cream
Extra caramel drizzles
Sliced almonds
Toasted coconut
Chopped candied ginger
Directions:
For the spiced coconut caramel: Combine the sugar and water in a medium saucepan and place over medium heat. Heat, undisturbed, until the sugar is fully melted, about 4 to 5 minutes. Continue to cook, gently swirling the pan every so often, until the sugar starts to caramelize and turns a deep amber color, about 8 to 12 minutes.
Add in the coconut cream and spice of your choice (be careful here, the sugar will start to bubble up when the coconut cream is added). At this point, the caramelized sugar will stiffen because of the cold coconut cream being added. Continue to cook, stirring constantly, until the sugar dissolves again, about 1 minute. Turn off the heat, add the butter, vanilla extract, and salt, and stir until the butter has melted and is fully incorporated into the sauce. Allow to cool for 30 minutes before using. Store in an airtight container in the refrigerator for up to 1 month.
Make the coffee cocktail: Add the spiced coconut caramel to the bottom of your mug. Top with hot coffee and stir until the caramel is dissolved. Add the Baileys Original Irish Cream Liqueur and stir to combine. Top with whipped cream, extra drizzles of spiced coconut caramel, and your desired garnishes.