Homemade Caramel Vanilla Iced Coffee
This Homemade Caramel Vanilla Iced Coffee tastes better than the coffee shop and is SO easy to make! Paleo and vegan friendly and gluten/grain/dairy/refined sugar free too!
Servings 3 Coffees
For the caramel:
- 1/2 Cup Coconut sugar, packed
- 1/4 Cup Unsweetened vanilla almond milk
- 4 tsp Ghee (or vegan butter for vegan)
- 1/2 tsp Vanilla extract
For the coffee:
- 3 Cups Chilled, brewed coffee
- 1 Cup Unsweetened vanilla almond milk
In a SMALL pot, stir together all of the caramel ingredients on medium heat. Bring to a boil.
Once boiling, cook until the caramel reduced by almost 1/2 and deepens in color, stirring constantly so that it doesn't burn, this takes about 5-6 minutes.
Immediately transfer to a measuring glass (you should have just over 1/3 cup of caramel) and let sit for at least 2 hours, stirring occasionally, until nice and thick.
Fill 3 highball glasses 1/2 way with ice cubes. Pour 1 cup of cold coffee into each glass, followed by 1/3 cup of almond milk. Add 2 Tbsp of the caramel * syrup into each glass and stir well, until the caramel is dissolved and well mixed.
*If the caramel gets a little too hard, you can microwave it for just 5 seconds or so. You want it pour able but not runny!
You can also just make one at a time and store the caramel in an air-tight container on the counter to use as you'd like!
Calories: 192kcal | Carbohydrates: 32.4g | Protein: 0.7g | Fat: 7.3g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.6g | Cholesterol: 13mg | Sodium: 67mg | Potassium: 182mg | Fiber: 0.4g | Sugar: 32g | Vitamin A: 295IU | Calcium: 190mg | Iron: 0.3mg