Butterscotch Cooler

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READY IN: 4hrs 3mins
Recipe by Shannon Holmes

This is a variation on the Caramel Cooler recipe. The preparation includes freezer time on the coffee ice cubes.

Ingredients Nutrition


  1. Fill the coffee pot up to the three cup line.
  2. Place coffee in coffee filter and brew once.
  3. Place brewed coffee in water reservior and brew again.
  4. Let cool and place in ice cube trays.
  5. Place 4 ice cubes in blender with the milk, Splenda and guar gum if using.
  6. Blend until very smooth and frothy.
  7. Place in large glass and swirl the syrup on top.
  8. Drink with a straw and enjoy :).

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