Caramel Apple Iced Coffee with Apple Syrup
Caramel apple iced coffee layers cold coffee with a small homemade apple-cider syrup, milk and a modest caramel finish. Reducing the cider first adds apple flavor without filling the glass with watery juice.
Equipment
- 1 Small saucepan, measuring jug and two glasses
Ingredients
- 1/2 cup nonalcoholic apple cider 120 ml; not vinegar
- 2 tbsp light brown sugar
- 1/4 tsp ground cinnamon
- 1 cup strong brewed coffee 240 ml; fully cooled
- 1/2 cup milk or plain oat milk 120 ml
- 2 tsp caramel sauce check ingredients if dairy-free
- 2 cups ice cubes
Instructions
- Combine apple cider, brown sugar and cinnamon in a small saucepan. Simmer gently 8–12 minutes until reduced to about 1/4 cup. Stir occasionally and stop before it becomes a sticky candy.
- Pour into a heatproof container and let cool for about 20 minutes. Brew coffee ahead and cool it, or use a chilled strong coffee you already have.
- Divide ice between two glasses. Add 1–2 tablespoons cooled apple syrup to each, then half the coffee and half the milk.
- Stir, taste and drizzle with 1 teaspoon caramel sauce per glass. Begin with less syrup if your cider or caramel is very sweet. Refrigerate any remaining syrup promptly.
Notes
Cooking and cooling times are estimates. Use the written texture and temperature cues. AI illustrations are not photographs from a kitchen test. No verified nutrition totals or ratings are claimed.