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ICED CARAMEL COFFEE #BRUNCHWEEK
Make the coffee and caramel a day ahead of time. The coffee needs at least 12 hours to steep, then needs to be chilled.
Author: Coleen, The Redhead Baker
Serves: 4 servings
INGREDIENTS
For the coffee:
- ½ pound coarse ground coffee beans
- 6 cups cold water
- 2 to 4 cups water (to dilute cold-brew concentrate to taste)
- ½ cup Dixie Crystals light brown sugar
- ¼ cup heavy cream
- 2 tbsp unsalted butter
- Pinch of salt
- 1½ tsp Nielsen-Massey vanilla extract
- 1 cup half-and-half or whole milk
- Whipped cream for garnish
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