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.
2/3cupsraw cream or coconut creamor any of the Picnik brand creamers are super clean! The collagen creamer is my favorite.
1/4cup pure maple syrup
1/4cuptightly packed coconut sugar
1/4 tspsea salt
1tspvanilla extract
1/3cupno sugar added applesauce
Caramel Apple Creamer
1batchCaramel apple sauce
1cupraw 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
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