Sugar Belly Iced Coffee



If you don’t like coffee then you’ll like this recipe ;) Created while trying to replicate my favorite iced caramel macchiato, it’s a sweet and smooth dessert coffee that will leave you wanting more. A guilty pleasure perfect for an afternoon pick me up.

Ingredients 

10oz of cold dark roast coffee (I use 1 Peet’s Dark Roast coffee pod)

3oz Heavy Whipping Cream

5oz 2% milk

30g caramel sauce

2tbsp white granulated sugar

A scoop of ice


Method 

Brew your choice of dark roast coffee. Refrigerate 10oz of coffee for at least 1 hr. Pour the 10oz of coffee into a large cup. Add 3oz of heavy whipping cream. Add 5oz of milk. Add 2 tbsp of white granulated sugar. Add 30g caramel sauce. Stir well. Pour over 1 scoop of nugget ice or 4-5 ice cubes.  Enjoy!

*You can make this coffee with medium roast coffee as well. Simply reduce the amount of milk to 2 oz.

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