Iced Caramel Latté
For the caramel sauce
1/2 cup brown sugar
1/4 cup half and half (half milk & half cream)
2 Tbs butter
For the latté
2 cups brewed coffee
1/2 cup half and half
Instructions – Serves 2
- To 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. 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.