Ingredients

· 1 cup ice cubes

· 1½ cup coconut milk, divided

· 2 shots espresso, divided

· Unsweetened coconut flakes for garnishing, optional

For the Caramel syrup:

· 3 tablespoons caramel sundae syrup

· 2 teaspoons sugar

· 4 tablespoons boiling water

Method

Mix together caramel syrup, then divide the mixture in half, adding each half to the bottom of two tall glasses. Add the ice, then pour about ¾ cup coconut milk (more or less depending on your preference) to each glass. Pour one shot espresso slowly into each glass overtop of ice and coconut milk. Drizzle with caramel syrup, then sprinkle some coconut flakes overtop (if desired). Serve immediately and enjoy!