Save your money and skip the expensive coffeehouse drink. With just three ingredients, you can make your own iced caramel coffee right at home.
This is a recipe that I had in the queue on my old blog; I just never got around to posting it. Somehow, in all the times I’ve made it since starting this one a year and a half ago, I never snapped new pictures and took the time to write down the steps. In honor of hot summer days and early-rising children, I decided to make it happen.
The “recipe” for this iced caramel coffee is probably as loose a recipe as I’ve ever posted. Basically, you can combine coffee, milk, and caramel syrup and get a passable version. But because I cold-brew the coffee, and because I know some people appreciate precise measurements, I’m sharing all the details here.
Before we get to that, though, let’s talk about your coffee vessel. The mason jar in these photos isn’t just a prop; I actually use these jars to make and drink my coffee. Screwing the lid on the top to shake everything up is a super easy way to get it all mixed together. These screw on lids with straws turn the jar into a fun drinking container. See? You can be trendy and practical.
Let’s talk about the cold-brewing method. The hot water is what adds a lot of the bitterness that people dislike about coffee; by brewing with cold water, you get a smoother flavor. Of course, you could definitely brew a pot of coffee the regular way and stick the leftovers in the fridge. Cold-brewing is just what I, as a non-coffee lover, prefer for this drink.
The same goes for the syrup and the milk: You can use whatever you have and prefer. I love Torani salted caramel (it’s only 100 calories for two tablespoons), but you can use any flavor or brand you want. I usually use almond milk, for the flavor and for the low calorie count, but I use regular milk, too, if that’s all we have around. Basically, the possibilities are as endless as your imagination (and budget).