I love iced coffee. Maybe love isn't a strong enough word here. Let's just say that if money were no object than I would go to Caribou every damn day and get myself one. Yum! Kind of like Mary-Louise Parker's character in Weeds who has a to-go cup of the delicious nectar from the addictive bean practically glued to her hand at all times. That would be me...only less stoned.
Back to the subject though...Iced Coffees. In April 2013 someone had shared a recipe for this decadent sludge on Facebook and I had to give it a try. It was so good that I saved the recipe for future use. I decided to make another batch up yesterday and went over to my laptop to see if I could find the original recipe link so that I could Pin it. Not much luck. All I know is that it may have started out as a modified Pampered Chef recipe. So, all I can say is that I didn't invent this recipe but I did make an optional modification to it and took nice pictures. The only Pin I could find used a stock photo of coffee and the web link went to a dead website and was created only a year ago so, I'm calling dibs. Ha! Here it is:
Caramel Iced Coffee Concentrate Recipe
1 1/2 Cups Sugar
2 Cups Water
1 Cup Instant Coffee crystals
1/2 Cup Caramel Sauce
1 tsp. Vanilla extract
1 tsp. Flavor extract of choice (optional)
I decided to add a dram of Butterscotch flavor extract to my batch last night. I imagine many flavors would be available and tasty. Think cinnamon, hazelnut, chocolate and so on. And even if you don't use any at all the coffee drink will still be super good. This was the first time I even tried the extra extract. Do what you like.
Bring all of the ingredients in a saucepan to a boil. Allow to cool completely. Store in the refrigerator in an airtight container.
When ready to enjoy, mix 2 Tbsps of concentrate with 8 ozs of milk. Pour over ice and enjoy!
Like yours a little stronger? Just add a little extra concentrate. So easy. So tasty.