Coconut-Caramel Iced Coffee

Skip the coffee shop run with this easy coconut caramel that's poured over a tall glass of icy cold brew. Don't forget to treat yourself with whipped cream and crunchy chips on top.

What You Get

Cold brew concentrate 

Caramel coconut chips 

Coconut milk 

Whipped cream 

What You'll Need

Dark brown sugar

Salt

Ice 

Milk 

Each recipe makes 1 serving; each kit makes 4 iced coffees

10 minutes active 

20 minutes total 

Step 1

Chill the cold brew concentrate. Roughly chop about 1 tablespoon of the coconut chips. 

Step 2

In a small saucepan over medium-high heat, bring the coconut milk, ¾ cup firmly packed brown sugar, and a pinch of salt to a boil, stirring to dissolve the sugar. Turn down the heat and simmer, stirring occasionally, until slightly darkened in color and reduced slightly, about 10 minutes. Let cool to room temperature. (Can be refrigerated up to 2 weeks, stir before using.)

Step 3

For each iced coffee, fill a tall glass with ice. Pour in ⅓ cup cold brew concentrate, ⅓ cup coconut caramel, or more if desired, and ⅔ cup of your milk of choice, and stir to combine. Top with whipped cream, sprinkle with the coconut chips, and serve cold.

Contains: milk, tree nuts.