Caramel Iced Coffee
Ingredients
1 cup ice cubes
1 cup cold brew coffee (mild-medium strength unsweetened and unflavored)
2 tablespoons salted caramel syrup (Torani brand for flavoring drinks)
⅓ cup whole milk
Garnish
Squirt whipped topping
caramel dessert sauce (Ghirardelli brand in the squeeze bottle)
DIRECTIONS
Add the ice cubes to a 16-ounce glass, followed by the cold brew coffee and salted caramel syrup.
Pour in the whole milk and stir to combine well.
Garnish with a generous squirt of whipped topping and a drizzle of caramel sauce.
This caramel iced coffee should be enjoyed immediately after making it as it will get watered down the longer it sits, and the ice cubes melt.
You can make coffee ice cubes to use for this drink by carefully pouring about 1 cup of cold brew coffee into a standard ice cube tray. Allow the cold brew coffee to freeze in the ice trays, then use these in place of standard ice cubes to make your caramel iced coffee.
If you are making this caramel iced coffee “to-go,” you may want to use a 20-ounce cup to fit the whipped cream and caramel sauce drizzle under the flat lid.