Wednesday, October 5, 2016

Caramel Iced Coffee

 I love iced coffees but I never want to take the time, or spend the money to go to Starbucks or other fancy coffee places so I just do it at home.

I make cold brew coffee and keep it in the fridge it lasts for about a week or 6 coffees which ever comes first.  I got these awesome large filter bags at Daiso and they make it super easy.  I add 3 scoops of coffee to the bag and fill the container with water.  This container holds about 8 cups.  Then just stick it in the fridge for 12-24 hours.

To make the coffee you're going to need: Cold brew coffee, milk, ice, sugar syrup and caramel topping (sauce).

Step one:  Add ice to the cup about halfway full.  Then add milk to about halfway up the ice that is in the glass.  ( I use these measurements so that the proportions are always right no matter how big of a coffee you are making.)

Step two: Add sugar syrup.  To make a simple syrup I add 2/3 of a cup of sugar to a small saucepan and stir in 1 cup of water.  While stirring bring to a simmer over medium low heat until the mixture is clear.  Cool and store in sealed container in fridge.  I use an old jelly jar.  You want to add just enough syrup so that the liquid in the cup is about the same level as the top of the ice.

Step 3: Add caramel sauce.  I always use a table spoon and just drizzle the topping in.  I usually will swirl some around the side of the glass as well so that it looks pretty.  One spoon full will do you.  (If you want a more Starbucks level they would do at least 2 but this makes the jar of topping last at least a month) I have a jar of caramel topping that I got at Aldi that I've been using but any kind of caramel sauce or topping will work.  I used to use the Market Pantry one from Target a lot that is in a squeeze bottle.

Step four: Top off with cold brew coffee.  Fill up the glass the rest of the way with your cold brew coffee.  Add a straw and stir to blend.  (I'll be retaking that blurry pic later. )


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