Caramel Iced Coffee (Printable Version)

# What You'll Need:

01 - 1 cup of ice cubes, enough to fill a glass (475 ml)

02 - 180 ml milk—suggestion: 2% or switch in almond/cashew for non-dairy

03 - 30 ml just-made espresso

04 - A good drizzle of caramel sauce for the inside of your cup

05 - 3 tablespoons of vanilla syrup

01 - Splash 30 ml of hot fresh espresso straight into your cup over everything, swirl it all together, and drink right away.

02 - Dump 3 tablespoons vanilla syrup into your glass and make sure it gets mixed through well.

03 - Pour 180 ml cold milk (whatever kind you’ve picked) over the icy base.

04 - Pack your glass all the way with fresh ice—make it good and cold.

05 - Cover the inside bottom and sides of your serving cup by swirling caramel sauce around so it sticks nicely.

01 - Got fresh beans? Use those—they always taste better. Check when they were roasted, not just the expiration date.

02 - Pour the espresso in as soon as it’s brewed. If you let it sit, it’ll lose that great flavor and crema.

03 - Chilled milk helps keep the drink icy cold and stops too much ice from melting.

04 - Use fresh ice to keep weird freezer flavors out of your drink.

05 - Don’t wait too long—the ice will water everything down if you let it sit, so enjoy it right away while it’s perfect.