Description
A refreshing and indulgent iced coffee with rich caramel flavor, perfect for hot summer days or as a sweet pick-me-up any time of year.
Ingredients
Scale
For the Crust:
- For the coffee base:
- 2 cups strong brewed coffee, cooled
- 1/2 cup milk (dairy or plant-based)
- For the caramel sauce:
- 1/4 cup granulated sugar
- 2 tablespoons water
- 2 tablespoons unsalted butter
- 1/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- For serving:
- 1 cup ice cubes
- Whipped cream (optional)
- Additional caramel drizzle (optional)
Instructions
1. Prepare the Crust:
- 1. Make the caramel sauce: In a small saucepan, combine sugar and water over medium heat. Stir until sugar dissolves, then stop stirring and let mixture boil until it turns amber (about 5-7 minutes).
- 2. Remove from heat and carefully whisk in butter until melted. Slowly stir in heavy cream (mixture will bubble). Return to low heat if needed to smooth out any lumps.
- 3. Stir in vanilla extract and let cool slightly. Transfer to a jar and refrigerate until ready to use (can be made ahead).
- 4. In a large glass, add 1-2 tablespoons of caramel sauce (adjust to taste).
- 5. Fill glass with ice cubes, then pour in cooled coffee, leaving about 1 inch at the top.
- 6. Add milk and stir gently to combine.
- 7. Top with whipped cream and extra caramel drizzle if desired.
- 8. Serve immediately with a straw and enjoy!
Notes
For best results, brew coffee stronger than usual as ice will dilute it. Store leftover caramel sauce in refrigerator for up to 2 weeks. For vegan version, use coconut milk and vegan butter.