For me, iced coffee is a love language and a way of life. I have one iced coffee a day, all year round, winter included! I can express my love for coffee with this short phrase, I drink coffee like a Gilmore Girl. As if I need caffeine, I'm naturally hyper and excitable, but it's a comfort that I can't help but to indulge.
One of my new favorite coffee companies, Guadalupe Roastery, sent me a delicious bag and I have been using it to try out new recipes. This one was made for the feast of Our Lady of Mt. Carmel. As you may well know, sometimes I make cheesy food connections so that we can have fun treats for feast days.
This recipe takes no time at all, but if you want to make iced coffee the best way, then you will make the coffee the day before. Letting it sit in the refrigerator will cool the hot coffee down in advance so that the ice cubes don't melt faster than you can chill your beverage.
Prep Time: 2 minutes
Day of Chill Time: 30 minutes
Yields: 1 beverage
Bring in the Troops!
½ cup (4 fluid ounces) chilled coffee
¼ cup almond milk
1 tablespoon whipping cream
1 teaspoon maple syrup
1 ½ tablespoons caramel sauce