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
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
- 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.
- Fill 2 glasses with ice, then pour the coffee over. Add Half and Half, then drizzle caramel sauce over top. Drink!
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