Treat yourself nicely this summer by pouring yourself a nice Caramel Iced Latte. Be sure to make it extra tasty by using your favorite Sasquatch Coffee in the recipe. The caramel in this iced latte provides the perfect sweet-tooth satisfaction that you’ve been looking for.
Caramel Iced Latte
Coffee Concentrate recipe yields enough for approximately 4 iced lattes. Caramel Iced Latte recipe is written to make 1 beverage.Coffee Concentrate
1 cup coarsely ground coffee
4 cups cold water1. 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
2 pumps (or about 1 1/2 to 2 tablespoons) caramel syrup (such as Monin or Torani)
1/3 cup coffee concentrate
2/3 cup milk
Ice1. 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!
SRC: Get the specifics with this Caramel Iced Latte at: offbeatandinspired.com/2013/05/24/caramel-iced-latte/