Homemade Caramel Iced Coffee Recipe
This Homemade Caramel Iced Coffee Recipe is easy to make with simple ingredients like cold brew coffee, caramel syrup, and half and half. In just 5 minutes you can enjoy this coffee shop drink at home anytime. That’s all you need to make this Starbucks copycat drink.
Servings: 1 serving
Equipment
- Cold Brew Maker or Keurig Coffee Maker
- Drinking glass or mason jar
Ingredients
- 1 cup cold brew coffee or really strong coffee, chilled
- 3 - 4 tablespoons homemade caramel syrup, divided
- ¼ cup half-and-half cream (adjust to preference)
- ice cubes
Instructions
- Start by drizzling 1 – 2 tablespoons of the caramel sauce on the inside of your serving glass. Be generous for more sweetness and a beautiful presentation.
- Fill the glass with ice cubes to the top. Gently pour 1 cup of cold brew coffee over the ice. Cold brew is ideal for iced coffee due to its smooth, rich flavor.
- Pour 1 – 2 tablespoons of caramel syrup into the glass. You can adjust this amount depending on how sweet you like your coffee.
- Pour ¼ cup of half-and-half into the glass. Adjust to your preference for creaminess. Stir the mixture thoroughly to ensure all the components blend together nicely.
- Insert a cute straw, give it one last stir, and enjoy your refreshing and delicious iced caramel coffee!
Notes
- If you are using strong coffee that you brewed, chill it for a few hours before making this recipe.
- While this recipe uses ice cubes, sometimes it can water down the coffee. Make coffee ice cubes with an ice cube tray and use those in place of the plain ice.
- You can also add a splash of vanilla extract or whipped cream to your caramel iced coffee.
- This recipe can also be made with dairy-free milk products like almond milk, oat milk, or soy milk.
- You can make an iced pumpkin spice coffee by omitting the caramel and using this homemade pumpkin spice creamer. During the fall season, you can buy pumpkin spice syrup, too.
- Omit the caramel and use homemade hot fudge sauce to make a mocha iced coffee.