Along with pool parties, fresh watermelon, and sundresses, one of my favorite parts of summer is the iced coffee I treat myself to on most afternoons. Since I really never drink iced coffee in the winter, it feels like an indulgence — and helps me power through work days when I’d rather be poolside than in front of a computer.

I thought it would be fun to put a luxurious twist on my daily habit by creating an iced coffee recipe that’s simple enough to mix up in a few minutes and carve out a real #treatyoself moment in the middle of a busy day. Since I’m a longtime fan of Organic Valley Half & Half, we teamed up on this one to infuse the perfect creaminess without added hormones, antibiotics or toxic pesticides. Because even treats shouldn’t be full of gross stuff like that.

Even though I like the sound of the Iced Caramel Frappé type drinks that are on the menu of nearly every major coffee chain, I never order them because I’m pretty sure they’re full of lots of artificial ingredients that I can’t pronounce. The perfect solution? Make my own version at home with easy homemade caramel sauce (trust me – you can do it, and it’s so worth it), brewed coffee, and half & half.

The result is ridiculously good — and so much better for you than satisfying afternoon sweet cravings with processed snacks. Plus, coffee has recently been shown to have lots of health benefits including this unexpected side effect. Keep reading for the Iced Caramel Latté recipe, and hop over to Organic Valley’s World’s Best Coffee site for tons of other great recipes and ideas for whipping up delicious coffee drinks that are made with simple, real ingredients.

*photos: Buff Strickland

Iced Caramel Latté

Serves 2

ingredients


for the caramel sauce

  • 1/2 cup brown sugar
  • 1/4 cup Organic Valley Half and Half
  • pinch salt
  • 2 tablespoons butter

for the latté

  • 2 cups brewed coffee
  • 1/2 cup Organic Valley Half and Half
  • ice
instructions


  1. Make the caramel sauce: Combine brown sugar, half and half, and salt in a saucepan over medium-low heat. Add the butter and stir with a whisk until it reaches a boil. Keep stirring and allow to keep cooking until it thickens, about 5 minutes. Remove from heat and cover to keep the caramel warm for drizzling in the coffee (alternately, you can gently rewarm over the stove before making the coffee.) Pour the remaining caramel into an airtight container and store in the fridge for up to 2 weeks.
  2. Fill 2 glasses with ice, then pour the coffee over. Add Half and Half, then drizzle caramel sauce over top. Drink!
5 comments
  1. 1
    Jessica Rose | June 2, 2016 at 12:41 pm

    I am liking this, maybe a little too much though! 😉
    http://vodkaandarose.blogspot.co.uk

    Reply
  2. 2
    hannah lucy | June 2, 2016 at 3:08 pm

    This looks TOO GOOD!

    Hannah | Oh January

    Reply
  3. 3
    Regine Karpel | June 2, 2016 at 3:56 pm

    Love.
    http://www.rsrue.blogspot.com

    Reply
  4. 4
    Pandaonavespa | June 3, 2016 at 9:23 am

    O GOSH!! Yes, please! Loving this so much! I think it is going to become my new favorite drink!

    Aria

    https://pandaonavespa.wordpress.com/welcome/

    Reply
  5. 5
    Blair — The Fox & She | June 6, 2016 at 10:12 am

    These look FABULOUS!! Definitely a better start to my morning than plain ole coffee!

    Reply
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