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
What You'll Need
Dark brown sugar
Each recipe makes 1 serving; each kit makes 4 iced coffees
10 minutes active
20 minutes total
Chill the cold brew concentrate. Roughly chop about 1 tablespoon of the coconut chips.
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.)
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.