Caramel Apple Iced Coffee
This iced coffee is perfect for those sunny and randomly warm Fall days! Take this to the pumpkin patch or the corn maze and enjoy the sweet caramel apple treat.
Equipment
- Tea kettle
- Coffee grinder
- French Press
- Jar to hold the creamer
Ingredients
French Press Iced Coffee
- 8 tbsp ground coffee
- 4 cups filtered water
Caramel Apple Sauce
- 2/3 cups raw cream or coconut cream or any of the Picnik brand creamers are super clean! The collagen creamer is my favorite.
- 1/4 cup pure maple syrup
- 1/4 cup tightly packed coconut sugar
- 1/4 tsp sea salt
- 1 tsp vanilla extract
- 1/3 cup no sugar added applesauce
Caramel Apple Creamer
- 1 batch Caramel apple sauce
- 1 cup raw cream (or milk/cream of choice)
Topping
- Sprinkle Cinnamon
Instructions
Coffee
- Heat water in tea kettle until it comes to a whistling boil
- coarsely grind 8 tbsp of coffee and dump in bottom of french press
- once water comes to a boil turn off stove and let sit for about 30 seconds before pouring
- Pour a few inches of water to wet the ground beans in the french press. Let the coffee bloom for about 30 seconds to a minute before filling up.
- Fill the french press, swirling the water/coffee as you go
- Let this sit for 5-10 minutes (depending on how strong you like your coffee)
Caramel Apple Sauce
- While coffee is brewing, add all the sauce ingredients (except vanilla and apple sauce) to a sauce pan over medium heat and bring it to a boil
- let boil for about 8 minutes (stirring frequently). you may need to adjust the heat to avoid burning the caramel
- Once the sauce has thickened up and formed into caramel, remove from the heat and add vanilla and applesauce
Caramel Apple Creamer
- Once your caramel apple sauce has cooled, mix your cream and sauce and pour into a glass jar (this can be stored in the fridge for up to 5 days)
To serve
- Fill 2 cups up with ice
- Pour your french press coffee into the cups of ice (add more ice if desired but leave some room for your creamer)
- Add desired amount of your homemade creamer
- Sprinkle cinnamon on top
- Store the rest of your creamer in a glass jar in the fridge for up to 5 days
