Tis’ the season for endless iced coffee! There’s nothing I love more in the spring and summer months that an icy afternoon pick me up. Last year I made an at home version of iced coffee that people went a little nuts for, so I decided I need to up the ante this year and create a new iced caffeinated beverage that was just as delicious. Enter homemade iced almond milk caramel lattes. Have a told you about my obsession with caramel? I could pretty much bathe in the stuff. I will always take it over hot fudge (though if I have the option to mix the two together- then that’s definitely happening), and I really can’t be trusted around any jar of caramel sauce or bag of caramel candies. Let’s just say it took some willpower to not down the entire jar of caramel sauce I purchased to make these lattes, before I actually made the lattes. Thankfully I maintained some restraint, because these guys are amazing. Almond milk plus caramel plus coffee ice cubes in my iced latte equals the best iced coffee beverage ever. That would be my version of math.
Here’s to a great week!
Iced Almond Milk and Caramel Lattes
- 3 cups brewed coffee
- 1 cup almond milk
- a few tablespoons caramel sauce
The night before you’re going to serve the coffee, brew the coffee. Reserve 1 1/2 cups coffee for the lattes, and freeze the rest in ice cube trays. When ready to serve, fill two tall glasses with 4 ice cubes each. In a separate large measuring cup, mix together the remaining 1 1/2 cups coffee, and 1/2 cup of the almond milk. In a mug, heat the remaining half cup almond milk in the microwave for 30 seconds. Froth with a milk frother and set aside (you can skip this step and just make iced coffees if you don’t have a milk frother).
Warm the caramel sauce so it is loose but not extremely hot. Using a spoon, drizzle a few tablespoons around the interior of the glass. Divide the coffee/ milk mixture between the two glasses. Spoon the frothed milk on top and drizzle with more caramel. Serve immediately.