Ingredients
Scale
- 1 1/2 cups sweetened coconut almond milk ( here we used So Delicious)
- 2 tsp maple syrup (or to taste)
- 1 tsp turmeric
- 1/2 tsp cinnamon
- 1/2 tsp fresh grated ginger
- 1/8 tsp black pepper
- 2 scoops non dairy vanilla ice cream ( here we used So Delicious Cashew Milk Ice Cream)
- For the Tahini Salted Caramel Sauce
- 12 vegan sea salt caramels (here we used JJ's Sweets Cocomels )
- 2 tbsp coconut almond milk
- 2 tsp tahini
- 1/8 tsp sea salt (optional)
Instructions
- To prepare the golden milk, combine coconut almond milk, maple syrup, turmeric, cinnamon, ginger and black pepper in a small sauce pan. Bring to a simmer and over medium heat for about 10 minutes, whisking often. Turn off the stove and let it steep for another 10 minutes and chill until ready to use
- In the meantime, prepare the caramel sauce. Combine all the ingredients in a small sauce pan. Cook over medium heat, whisking constantly for 2-3 minutes or until the caramels have melted and all the ingredients are well incorporated. Set aside until ready to use
- To assemble the float, strain the golden milk to get rid of any spices that didn't dissolve. Drizzle the sides of 2 glasses with caramel sauce. Add ice cubes and pour the golden milk over. Top with a scoop of ice cream and top with more caramel sauce
- Prep Time: 20 mins
- Cook Time: 10 mins