Ingredients

• 100g Fairtrade caster sugar
• 1 tsp vanilla extract
• 80ml freshly brewed espresso
• 300ml Alpro Barista coconut drink
• 2 scoops vegan vanilla ice cream alternative (we used Swedish Glace)

Method

1. To make the syrup, put the sugar and 25ml water in a small saucepan over a medium heat and stir until the sugar has dissolved
2. Increase the heat to high, bring the mixture to the boil, then bubble for a few minutes, stirring occasionally – it will turn a deep amber colour
3. Take off the heat and allow to cool for a minute before adding 50ml water to the pan along with the vanilla extract
4. Return to the heat and stir until you have a smooth syrup
5. Allow to cool before transferring to a sterilised jar or bottle
6. Store in the fridge until needed
7. Put 6 tbsp of the caramel syrup, the espresso, coconut drink and ice cream alternative in a large jug and blitz with a stick blender for a few seconds, until frothy
8. Fill two highball glasses with ice and pour over the iced coffee mix
9. Drizzle over a little extra caramel syrup and serve immediately