Easy to make and refreshing to drink on a hot summer day.
This Caramel Iced Coffee is deceptively simple to make but tastes like an overpriced bougie coffee shop drink.
Adventure Dog Caramel Iced Coffee
|Servings||Prep Time||Brew Time|
|1||2 minutes||2 minutes|
You can make your own caramel syrup but who has time for that?
Just pick up a bottle of caramel sauce (we prefer Ghirardelli's) and enjoy time away from the stove.
You can use whatever brewing method you like to make the hot coffee.
We love the Hario V60 for these kind of kitchen creations.
Easy to use and even easier to clean up.
However, use whatever brewing method you like: brewing machine, French press, moka, AeroPress, etc.
• 25g (about 4-5 tbsp) of medium grind coffee
• 400g (about 14 oz) of water heated to 200°F
• 25 gr (about 1 oz) of caramel syrup (Ghirardelli's, if you're classy)
• Ground cinnamon
- Add caramel sauce to your coffee mug.
- Pre-wet the V60 paper filter with hot water.
- Add the coffee grounds to the V60 and make a small indent in the center with your finger.
- Add about 50g of hot water to the grinds, or just enough to get them wet.
- Let the grinds “bloom” for 45 seconds. This allows the carbon dioxide to de-gas which will minimize any sour taste.
- Slowly pour the remaining hot water. This should take about 60-90 seconds.
- Pour the hot caramel coffee over ice.
- Add cinnamon powder. Enjoy!
Can I add almond milk, cream, or oat milk?
You bet your sweet bippy. Add whatever you want, but try it without any dairy-type products first and see what your taste buds have to say.
What kind can I use?
We’re partial to our organic Queenie’s Cold Brew. These Arabica beans are sourced from one of our favorite high altitude growing regions in South America. The bean variety starts with a rich chocolate base and the drying process (sun-dried with the coffee fruit still on the bean) brings in the higher noted tart fruity element. Otherwise, try your favorite medium roast coffee. For more chocolate and nut flavors, go with a dark roast. To try for the floral and fruit overtones, go with a light roast.