Fall is in the air. Fall decorations are being pulled out of closets. And I have seen all over Pinterest and many blogs some amazing fall recipes. While I love a good pumpkin spice latte, the 80+ degrees we are still having around here don’t make me feel very “fall-y”.
I’m still making iced coffee around here. I eagerly await the fall drinks, but in case any of you are struggling with transitioning into fall with all this heat, I wanted to share this recipe with you! And because the last time I shared a homemade vanilla coffee creamer recipe many of you asked for a Caramel Coffee Creamer recipe, I created one and thought I would share!
After many trials and errors, this is what I have found to be the best way to make iced coffee. I tried hot coffee on ice, but all I got was watered down coffee. Then I tried hot brewed coffee chilled in the fridge. Didn’t quite have the right taste. Then I discovered cold brewing coffee. Perfection! In my opinion, it tastes the closest to those amazing $4 coffee drinks you can buy at the coffee house.
Servings: 8 – 16 ounce servings
- 2/3 cup ground coffee
- 2 quarts (1/2 gallon) cold water
- Mix coffee and cold water in a large container. Let sit for 8 hours.
- Strain coffee grounds from liquid using a mesh strainer and coffee filter.
- Drink and enjoy!
That’s it! So simple, so easy, SOOO tasty!
Caramel Coffee Creamer
Servings: 16 ounces
- 2 cups half-and-half
- 1/2 cup caramel topping
- 5 tbsp maple syrup
- 1 tbsp vanilla extract
- In a small sauce pan, heat half-and-half on medium heat until steaming.
- Add caramel, maple syrup, and vanilla extract. Mix thoroughly.
- Allow to cool and store in the refrigerator.
I had such a blast adapting this caramel coffee creamer! I would love to make some more! What flavor of coffee creamer would you guys like to see next?