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Salted Caramel Cold Brew w/Coconut Milk

I love Caramel. Most of my coffee drinks will include caramel. I decided to change things up a bit with Salted Caramel but with Coconut Milk. Ok this drink surprised me. Yummy.
Print Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 2 people

Ingredients
  

  • 2 tbsp Torani Salted Caramel This measurement is per 6 - 8 oz glass or 8 tbsp per coffee
  • 1/4 cup Unsweetened Coconut Milk
  • Sweetened Coconut flakes Generous amount for topping (optional)
  • 8 tbsp Community Coffee Signature Blend Dark Roast
  • Drizzle Torani Puremade Flavor Sauce
  • Ice cubes
  • 4 cups Water
  • French Press Machine

Notes

Who doesn't love a nice refreshing coffee? Reading and a yummy drink is the way to go. My favorite way to enjoy coffee. This recipe is a great way to step up your coffee game this spring.
Salted Caramel Cold Brew with Coconut milk
Ingredients:
  • Torani Salted Caramel Syrup
  • Unsweetened Coconut Milk
  • Sweetened Coconut Flakes (optional)
  • Water
  • Community Coffee Signature Dark Roast
  • Torani Puremade Sauce
  • Ice Cubes
Directions:
  1. For this Cold Brew Coffee, I used my French Press. You can also use a Keurig to brew your coffee. Then you can add it to a refrigerator safe container overnight.
  2. With the French Press, boil hot water.
  3. Add 8 tbsp of Community Coffee to the french press.
  4. Once the water is boiling add 4 cups of Hot water to the french press. Place lid on French press. **Don't press completely down until ready to serve.
  5. Allow coffee to cool for about 30 minutes.
  6. Refrigerate coffee for 1.5 hours or more. I didn't want my coffee too strong. Note the hot water and cooling process intensifies the coffee.
  7. I wanted to be a little fancy, so I took the Torani Puremade Sauce and added it to a plate. Dipped the rim of the glass into the syrup to coat.
  8. Rolled around with coconut.
  9. Fill glasses for Coffee with ice. Add a few drizzles of Caramel sauce. This will give a little sweetening without adding sugar.
  10. Add 2 tbsp of Salted Caramel Syrup.
  11. Freeze glass until ready to serve.
  12. Remove the coffee from the refrigerator. Press down. Add 6 - 8 oz of coffee to glass.
  13. Set the remainder of coffee aside or place in the fridge for later.
  14. Stir the coffee.
  15. Add unsweetened milk.
  16. Top the coffee with a little more coconut flakes just for dramatic effect. (Optional)
  17. Enjoy.