In grade school I had a serious coffee addiction. I’d stop at Starbucks or the Coffee Beanery after school or on the weekends. I’d indulge in one of my favorite drinks whether morning, afternoon, or evening. I’d drink it while shopping or just grab one for the road.
None of the drinks I ordered really tasted much like coffee. White chocolate mocha. Peppermint mocha. Frappuccinos. It was dessert … or more realistically sometimes a meal … all in a cup. And I loved it.
And then like most phases it passed. I’d have a coffee occasionally. Or I’d order it at a restaurant when the smell of it was too intoxicating to pass up and surpassed the taste by a mile.
Recently I got hooked on the ice coffee beverages in the grocery store. I picked one up for a job and kind of fell in love with it. They are definitely less caloric than their coffee store counterparts and are just right for a treat every now and then.
My latest purchase was the Pumpkin Spice Latte iced coffee by Starbucks. I’ve never had an actual pumpkin spice latte so I was super curious to check it out.
There’s not much pumpkin-y or spicy about the beverage, but I still love it and all its coffee glory.
You know what’s better than the latte by itself? Making caramel sauce with it. Enter Pumpkin Spice Latte Caramel Sauce.
It’s ooey, gooey, perfect on ice cream or baked into a recipe (coming soon), easy to make, gluten free, and pretty much irresistible.
2 cups granulated sugar
½ cup water
1 stick unsalted butter, cut into pieces
½ cup Pumpkin Spice Latte Iced Coffee
1 teaspoon ground cinnamon
½ teaspoon kosher salt
Place sugar and water in a medium saucepan over medium-high heat. Stir frequently until the sugar melts. Once the sugar is melted, stop stirring and cook until the mixture is a golden amber color. Keep an eye on it because it can go from clear to burnt in no time. This process may take around 5 minutes.
Remove from the heat and add the butter. Place back over the heat and stir until the butter is melted. Remove from the heat again and add the coffee, cinnamon, and salt. Place back over the heat and stir until the caramel is thick and glossy without any clumps.
Pour into a bowl. Serve immediately over ice cream or store in the refrigerator in an airtight container for up to 2 weeks. Reheat in the microwave in 30 second increments as necessary.