1 to 2 shots espresso or strong coffee
6 to 8 oz. milk
3 to 4 pumps caramel syrup
3 pumps vanilla syrup
Ice
Whipped cream (optional)
This is a delicious coffee treat that can be enjoyed year round, at least if you live in Florida where the two seasons we enjoy here are hot and hotter.
The recipe comes from a former Starbucks barista and is truly a nice iced coffee drink with a tinge of caramel.
In a pint glass or iced tea glass, add vanilla syrup and fill about 3/5 of the way with cold milk. Add ice almost to the top and pour espresso (2 shots would be typical) over the top. If you’ve done it right, the espresso will mix in only about halfway down without stirring. If adding whipped cream, add it here. Drizzle the top with caramel and enjoy.
For the caramel part, you can use any caramel sauce that you find in the grocery store near the ice cream toppings. Pick your favorite. Just note that to make this recipe work best you’ll only need 3 tablespoons of a richer caramel sauce (like the stuff Starbucks uses), but more like 4 tablespoons of a lighter sauce (such as fat-free Smuckers). For the vanilla syrup you can use the bottled syrups, such as those made by Torani, or just whip up your own from scratch.
Submitted By
Eddie Beyer
