1 1/4 cups full-fat canned coconut milk, such as Thai Kitchen brand, divided
2/3 cup natural cane sugar (evaporated cane juice)
1 TBSP coconut oil (use unrefined for a hint of extra coconut flavor)
1/2 tsp fine sea or kosher salt
1/2 cup unsweetened soy milk
6 oz Branca Menta
4 TBSP Rum-Whipped Coconut Cream, recipe follows
Warm 3/4 cup coconut milk over low heat in a small pot. Meanwhile, heat sugar in another pot over medium heat, stirring very frequently, until melted and deeply golden, about 7 minutes. (Be very careful not to let either pot become too hot—if either begins to boil, you'll end up with hard candy stuck to your pot instead of silky caramel. The coconut milk should only be warmed, and if the sugar starts getting hot, reduce heat to avoid boiling.) Stir warmed coconut milk into melted sugar along with coconut oil and salt.
When the caramel sauce is ready, add remaining 1/2 cup coconut milk along with soy milk over medium heat. Stir to combine. Add 1 1/2 oz Branca Menta each to four mugs. Continue to warm the caramel mixture, stirring very frequently, until heated to your liking. Divide among mugs and stir to combine. Garnish each with one tablespoon rum-whipped coconut cream and serve at once.
Note: caramel sauce can be made days in advance and chilled in the refrigerator until ready to use. To serve, warm chilled sauce with milks until the mixture is silky and uniform and proceed with recipe as written.
yields about 2/3 cup
1 can full-fat canned coconut milk, such as Thai Kitchen brand, chilled 24 hours
2 tsp powdered sugar
1 TBSP dark rum, such as Myers's Original Dark
Scoop firm cream off the top of the can of chilled coconut milk and add to the bowl of a stand mixer. Add sugar and rum and whip with the whisk attachment until fluffy.