Description
A sweet and invigorating iced coffee made with cold brew, milk, and rich caramel sauce. Perfect for summer refreshment or a midday pick-me-up, this simple recipe delivers layered flavors with a creamy texture and can be customized with plant-based alternatives.
Ingredients
1 ½ cups ice cubes
½ cup cold brew or chilled coffee
¼ cup milk (whole, almond, or coconut)
1 tablespoon whipping cream (or coconut cream/non-dairy whip)
1 ½ tablespoons caramel sauce (low-sodium option available)
Instructions
Fill a glass or mug with 1 ½ cups ice cubes
Pour ¼ cup whipping cream into the glass to chill it
Add ¼ cup milk to create a smooth texture
Carefully pour ½ cup chilled coffee over the cream mixture
Add 1 ½ tablespoons caramel sauce just before serving
Top with additional ice to balance the coffee-to-ice ratio
Gently stir the mixture until well combined
Notes
For a vegan version, use coconut cream and store-bought low-sodium caramel sauce.
Room-temperature whipping cream layers more cleanly over ice.
Add a scoop of vanilla ice cream for an indulgent texture.
Use citrus-infused ice cubes for a subtle flavor twist.
Store brewed cold coffee in the refrigerator for up to 2 weeks.
- Prep Time: 5
- Category: Drinks
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving (12 fl oz total)
- Calories: 180
- Sugar: 12g
- Sodium: 60mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 15mg