Iced Caramel Latté
This recipe is perfect for summer mornings — deliciously cold, sweetly decadent and made with just a kiss of Organic Valley Half & Half. Enjoy when you’re hosting brunch or whenever you feel like treating yourself.
10 min Prep5 min Cook15 min Total
10 min Prep•5 min Cook•15 min Total
2 Servings
10 min Prep5 min Cook15 min Total
10 min Prep•5 min Cook•15 min Total
2 Servings
This recipe is perfect for summer mornings — deliciously cold, sweetly decadent and made with just a kiss of Organic Valley Half & Half. Enjoy when you’re hosting brunch or whenever you feel like treating yourself.
Cooking Mode
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Ingredients
½ cup brown sugar
2 cups cold-brew coffee
Ice
Pinch of salt
Directions
- Make the caramel sauce: Combine brown sugar, half & half and salt in a saucepan over medium-low heat. Add the butter and stir with a whisk until it reaches a boil. Keep stirring and allow to keep cooking until it thickens, about 5 minutes. Remove from heat and cool slightly, then pour into an airtight container and store in the fridge for up to 2 weeks.
- Fill 2 glasses with ice, then pour cold-brew coffee over. Add half & half, then drizzle caramel sauce over top. Drink!
Directions
Cooking Mode
Prevent your screen from going dark as you follow along.
- Make the caramel sauce: Combine brown sugar, half & half and salt in a saucepan over medium-low heat. Add the butter and stir with a whisk until it reaches a boil. Keep stirring and allow to keep cooking until it thickens, about 5 minutes. Remove from heat and cool slightly, then pour into an airtight container and store in the fridge for up to 2 weeks.
- Fill 2 glasses with ice, then pour cold-brew coffee over. Add half & half, then drizzle caramel sauce over top. Drink!