3/4 Cup Raw Honey (My Local Honey)
3/4 Cup Coconut Milk 100% Pure (Aroy-D)
2 teaspoons Ancient Fine Sea Salt Shaker (Real Salt)
1 1/2 Teaspoons Organic Cacao Powder (Navitas Organics)
1/2 Cup Coconut Milk 100% Pure (Aroy-D)
3/4 Cup Coffee Whole Bean (Bulletproof)
Heat honey and 3/4 cup coconut milk, in a heavy saucepan, over medium low heat to 246 degrees on a candy thermometer.
Stir the caramel occasionally to make sure it doesn’t burn to the bottom of the pan, (you can turn the heat down if it seems like it’s getting too hot).
Remove from heat and stir in salt.
Let the caramel cool down completely, preferably overnight.
Heat 2 tablespoons caramel until it is pour-able.
Mix caramel and cacao powder together in the bottom of a 12 ounce coffee mug.
Add 1/2 cup coconut milk and coffee and stir until combined.
Top with whipped cream or coconut cream, if desired.