Rosemary Caramel Latte

For the Rosemary Caramel:

Bring the coconut milk, coconut sugar, maple syrup, water, vanilla, sea salt, and fresh rosemary sprigs to a boil in a pan or pot. Reduce heat and simmer for 10 minutes. Strain out the rosemary sprigs. You will use a small amount of this caramel for the latte, and the rest can be stored in an airtight container in the fridge.

For the Latte:

Place 1 teaspoon of the prepared rosemary caramel syrup at the bottom of a glass. Add your 2 espresso shots and whisk them together with the caramel. Add a few ice cubes to the glass, then fill up the rest of the glass with about 1/2 cup of oat milk (or milk of your choice), adjusting the quantity as needed. Stir everything together, and then drizzle with a little more of the rosemary caramel syrup on top if desired.