I’m a coffee addict. I’m also a “refreshing summer beverage” addict. So what do you get when you combine “coffee” with “refreshing summer beverage”? This perfect Caramel Iced Latte.
I learned this recipe from Eric at FreshGround Roasting. For his iced coffees, he uses a coffee concentrate that gives you the ideal punch of coffee flavor without the ice and milk watering it down. Eric also recommends using a medium to dark roast coffee, especially if you’re going to add a sweetener (like caramel syrup). With a darker roast, the coffee can hold its own alongside the milk and sugar – that coffee flavor doesn’t disappear behind the other ingredients.
I used a French Press for this cold-brewed coffee, but if you don’t have one you can use nearly any other container. And if you want to take cold-brewing to the next level, check out the Toddy – the perfect cold-brewing method.
Are you an iced coffee fan? Have you tried cold-brewing at home?
Caramel Iced Latte
Coffee Concentrate recipe yields enough for approximately 4 iced lattes. Caramel Iced Latte recipe is written to make 1 beverage.
1 cup coarsely ground coffee – I recommend FreshGround’s Market Blend
4 cups cold water
1. Add coffee to a French Press. Pour the cold water over the grounds, ensuring that all of the grounds get wet.
2. Let steep overnight, or for 8-16 hours.
3. After coffee has steeped, use the plunger on the French Press to strain your coffee.
4. Pour brewed coffee concentrate into a container that can be covered and stored in your refrigerator. Discard the coffee grounds.
5. Coffee concentrate can be stored in the refrigerator for up to two weeks.
If you don’t have a French Press, follow the same process except replace the press with another container. When the coffee has finished steeping, strain out coffee grounds using a couple layers of cheesecloth.
Caramel Iced Latte
1. Add two pumps of caramel syrup to a glass.
2. Pour coffee concentrate and milk into the glass.
3. Add ice as desired.
4. Stir and enjoy!