Bacon, Caramel, Coffee...Perfection
The best of all worlds melded together in the perfect, dairy-free ice cream topping
Dissolve the brewed coffee and sugar in a medium saucepan. Put over medium heat, stirring until the sugar is dissolved. Once the sugar starts to crystallize, stop stirring.
Dissolve the espresso powder in the almond milk and set aside.
Let the sugar go to a dark amber stage (since the color of the coffee may make it hard to see, let it get to 345F on a candy thermometer). Once it get to this point, remove from the heat and add everything else. Put back on the heat and stir until smooth and all the chunks are gone.