1/7 Photos of Iced Caramel Coffee
I like to make up a batch of this early in the day so I know it will be well chilled when the afternoon heat rolls in. The whipped cream is optional, but – as always – a delicious touch. If you like making cold coffee drinks, do get in the habit of making coffee ice cubes since they won’t dilute your drink. This tastes great made with Cinnamon Viennese coffee – in which case you can skip the cinnamon garnish. But any type coffee will do nicely. Time includes chilling.
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- 1While the coffee is still hot, pour it into your measuring cup and add the caramel sauce (Hint, you needn’t actually measure the sauce in a separate cup if you’re using a 2-cup measure for the coffee. Just pour in the sauce until the coffee rises to the 1 3/4 cup mark0.
- 2Add the sugar, too, then stir until both the sugar and caramel sauce have dissolved. Transfer to the refrigerator and chill until cold (You can hasten the process by using the freezer, but don’t let it freeze.).
- 3When you’re ready to serve, divide the coffee between 2 tall chilled glasses filled with coffee ice cubes.
- 4Add milk or half-and-half to each glass, to taste.
- 5Top with whipped cream, if desired, then garnish with cinnamon if you’re using it. Finally, drizzle a little additional caramel sauce over the top as well.
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Nutritional Facts for Iced Caramel Coffee
Serving Size: 1 (415 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 273.0
- Calories from Fat 61
- Total Fat 6.7 g
- Saturated Fat 4.2 g
- Cholesterol 26.0 mg
- Sodium 239.1 mg
- Total Carbohydrate 48.6 g
- Dietary Fiber 0.3 g
- Sugars 12.5 g
- Protein 6.8 g