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My favorite kind of coffee is vanilla flavored and I like it sweet. REAL sweet. I am one of those people that like a large cream to coffee ratio. It's not too much but more than the suggested serving size. At home, I brew Van Houtte French Vanilla Coffee in my Keurig and add a sizable amount of french vanilla creamer to it. It's the perfect vanilla taste without tasting artificial. Using a flavored creamer saves me from adding sugar. That's a win in my book!
At places like Starbucks, I still go for the sweet vanilla coffee taste by getting a Cafe Vanilla Frappuccino or an Iced Caramel Macchiato. Both of these have the taste that I'm going for but aren't always the friendliest with my pocketbook. To save some money I tried to make a homemade Vanilla Frappuccino, like the bottled kind. I could never get the right taste despite the recipes I found on Pinterest.
They ended up tasting more like a Caramel Macchiato to me but without the yummy caramel. It had me thinking about my Caramel Pecan Pie Bars, Caramel DeLites Mini Pies, anything and everything caramel. Caramel was on the brain so I HAD to scrap that thought and decided to make an Iced Cold Brew Caramel Macchiato instead. I was thrilled by the results. Deliciousness in a glass I tell ya!
Using Cold Brew Coffee
To make my Iced Cold Brew Caramel Macchiato, you guessed it, I used a cold brew coffee. It's called Cold Brew Kitchen. Cold brewing coffee couldn't be simpler. You just throw the coffee in a glass jar with water and steep for 12-24 hours. The result is amazing. You get a delicious coffee concentrate that is mellow and not bitter at all. I dare say it's even a bit sweet on its own.
I can't stand coffee that is too acidic. The bitter taste is not for me but cold brewing alleviates this. Cold Brew Kitchen's Elite Espresso Blend is everything an expresso should be – smooth and oh so rich with an intense flavor but with no bite. It's perfect!
I think cold brewing made my Iced Caramel Macchiato even better than Starbucks because I am not a fan of the bite. Not at all. Cold Brew Kitchen's Elite Espresso Blend is now my go-to coffee for this recipe! I love I can make a batch of this and it will last a couple of weeks in the refrigerator.
Start by cold brewing your coffee. Pour a 12oz. bag of coffee into a glass container. Add 7-10 cups water to the coffee. Let steep at room temperature for 12-24 hours. Strain coffee into another container through a mesh bag or filter. Chill in refrigerator until cold.
Once your coffee is brewed and chilled, pour the vanilla syrup into a 16oz glass. Drizzle the sides of the glass with caramel. Add cold milk, then ice. Lastly, add the coffee. Drizzle caramel sauce on top. Enjoy!
Krystle Cook – the creator of Home Jobs by MOM – put her psychology degree on a shelf and dived into a pile of diapers and dishes instead. She is a wife and mother to two rambunctious boys, sweating it out in her Texas hometown. She loves cooking, DIY home projects, and family fun activities.
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