Don’t spend big bucks on coffeehouse caramel coffee anymore! It’s so easy to make your own brunch-worthy iced caramel coffee at home!

Welcome to the last day of the fourth annual #BrunchWeek hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. We are so excited to have you join us this year as we celebrate brunch and prepare for Mother’s Day. Thirty-seven bloggers from around the country will showcase their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche — there is something for everyone! Our amazing sponsors have donated some great prizes for the #BrunchWeek giveaway. Thank you so much, sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!

I don’t really remember when I started drinking coffee. I don’t remember drinking it in high school, but I know I drank it in college. Either way, it was always regular hot coffee with cream and sugar. Like Denis Leary, I wanted “coffee-flavored” coffee. COLD coffee? Was an abomination.

Then one night out with friends, I tried someone’s caramel latte. Who would’ve thought that coffee and caramel, which had previously sounded as appealing as chocolate-covered lima beans, would pair so well together? I embraced the hypocrisy, and order flavored coffee more often than not.

It would be another ten years before I had iced coffee, and that was only by the mistake of a coffeeshop employee. After all, what nutcase would order hot coffee on a 90-plus degree summer day? Yeah, that would be me. I ordered a vanilla latte, and she handed me an iced latte. It wasn’t what I wanted, but I was in a hurry, and couldn’t wait for the order to be corrected.

Turns out, it was rather refreshing. Again, I admitted I was wrong. On a scorching summer day, I won’t turn my nose up at a cup of iced coffee.

After embracing coffee shop iced coffee, I tried my friend Courtney’s home cold-brew method, and decided that not only did I like it, I loved iced coffee! It does take some planning ahead, as the coffee needs at least 8 to 12 hours to steep. The caramel for this recipe can also be made ahead, but it should be warmed at least to room temperature when ready to serve the drinks, so it combines better with the half-and-half.

This is such a smooth and creamy drink, it really tastes like it came from a coffee shop. Top it with whipped cream and even more caramel sauce for an indulgent brunch beverage.

Iced Caramel Coffee #BrunchWeek

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Make the coffee and caramel a day ahead of time. The coffee needs at least 12 hours to steep, then needs to be chilled.

Author: Coleen, The Redhead Baker

Serves: 4 servings

Ingredients

For the coffee:

• ½ pound coarse ground coffee beans
• 6 cups cold water
• 2 to 4 cups water (to dilute cold-brew concentrate to taste)

For the caramel sauce:

• ½ cup Dixie Crystals light brown sugar
• ¼ cup heavy cream
• 2 tbsp unsalted butter
• Pinch of salt
• 1½ tsp Nielsen-Massey vanilla extract

Additional ingredients:

• 1 cup half-and-half or whole milk
• Whipped cream for garnish

Directions

1. Combine the coffee grounds and water in a large pitcher. Stir until all the coffee grounds are moistened, then cover and steep at room temperature at least 8 to 12 hours.
2. Line a fine-mesh sieve with a double layer of coffee filters. Place it over the container you'll use to store the coffee (preferably one with measurement hash marks). Pour the brewed coffee through the filtered strainer. Discard the solids in the strainer. You should have about 8 cups of liquid.
3. Dilute the liquid with 6 cups of cold water, then taste. Add additional water as needed to achieve your preferred taste. Chill the coffee in the refrigerator.
4. Make the caramel: Mix the brown sugar, half-and-half, butter and salt in a saucepan over medium-low heat. Cook while whisking slowly for 5 to 7 minutes, until it gets thicker. Add the vanilla extract and cook another minute to thicken more. Remove the pan from the heat, cool the caramel to room temperature. Pour into a storage container with an airtight lid and refrigerate if making ahead. Warm the caramel sauce slightly in the microwave when ready to make the drinks.
5. When ready to serve, combine the cup of half-and-half or whole milk with ½ cup of the caramel sauce (reserve the remainder for garnish) in a container with a tight-fitting lid. Shake to combine.
6. Fill four glasses about â…“ of the way with ice. Divide the caramel/cream mixture between the glasses. Pour 1 cup of the chilled coffee into each glass. Top with whipped cream and drizzle with reserved caramel sauce.

3.5.3208

Cold-brew coffee recipe from Cook Like a Champion

BrunchWeek Beverages:

• Iced Caramel Coffee by The Redhead Baker

BrunchWeek Breads, Grains and Pastries:

• Chocolate Muffins by The Texan New Yorker
• Cinnamon Apple Pancakes by Gluten Free Crumbley
• Cinnamon Roll Apple Pancakes with Cream Cheese Drizzle by Rants From My Crazy Kitchen
• Cranberry Orange Muffins by Books n’ Cooks
• Oatmeal Walnut Waffles with Fried Apples by Love & Confections
• Orange Sweet Rolls by Making Miracles
• Raspberry Coffee Cake by Hezzi-D’s Books and Cooks
• Rosemary and Cornmeal Cake by Jane’s Adventures in Dinner

BrunchWeek Fruits, Vegetables and Sides:

• Watermelon Noodle Salad by Forking Up

BrunchWeek Main Dishes:

• Baked Salmon with Citrus Yogurt Sauce by Cindy’s Recipes and Writings
• Cheddar French Toast with Crab Hollandaise by A Kitchen Hoor’s Adventures

BrunchWeek Desserts:

• Lemon Cupcakes with Lavender Frosting by A Day in the Life on the Farm
• Salted Coffee Caramel Sauce by Culinary Adventures with Camilla
• Strawberry-Rhubarb Crisp by Palatable Pastime

Prize #1 Red Star Yeast is giving one winner an amazing baking set, which includes a mixing bowl, dough whisk, bamboo spatula, rubber spatula, instant-read thermometer, measuring cup, pizza cutter, tea towel, oven mitt, bench scraper, ‘Knead to be Loaved’ apron, 6 strips of Red Star Yeast, National Festival of Breads cookbook, and The New Artisan Bread in Five Minutes a Day hardcover cookbook

For more than a century, home bakers have trusted the high quality and consistent performance of RED STAR Yeast. Inspiring bakers from novice to professional, our goal is your baking success! Visit redstaryeast.com for hundreds of tried & recipes, baking tips and how-to videos. Better yeast. Better bread. Every time.

Prize #2 Dixie Crystals is giving one winner 1 case of 2-lb Extra Fine Granulated Sugar, a silicone baking mat, Dixie Crystal’s My First Cookbook, and Dixie Crystals red ruffle apron.

About Dixie Crystals: Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. Our pure cane sugar products are all natural, non-GMO and provide consistently delicious results.

Prize #3 Cabot Cheese is giving one winner $50 assortment of Cabot Cheese, one Berghoff Cheese Knife and one Slate Cheese Board

Cabot Creamery Cooperative is a 1,200 farm family dairy cooperative with members in New England & upstate New York making all natural, award-winning cheeses & the “World’s Best Cheddar.”

Prize #4 Vidalia Onion Committee is giving one winner a Martha Stewart Knife Set, cast iron fry pan, cutting board, and fresh Vidalia Onions

About Vidalia Onions: Vidalia onions are unique to a very small region. In fact, they only grow within 20 counties in Georgia (which is also why they are the official state vegetable of Georgia)!
Vidalia onions were discovered back in 1930’s, and just like back then, they are still planted, transplanted and harvested entirely all by hand! Vidalia onions are grown during the winter months, and are only available in stores between April and September, making them a true seasonal specialty. In order to grow great tasting Vidalias, and to give them their characteristic sweetness, they must be grown in a sandy soil mixture that is low in sulfur (sulfur in soil is what gives onions their hotness). Because of this sweet flavor, Vidalia onions are incredibly versatile and can be used in any sort of dish; grilling, baking, appetizers, sandwiches, casseroles, and yes, even sweet desserts. Each year, approximately 5-million 40-pound boxes are shipped out around the entire country – now that’s a lot of onions!

Prize #5 Sage Fruits is giving one winner a Ninja® Mega Kitchen System® with Slicing/Shredding

Sage Fruit Company is a premier grower/shipper of apples, pears and cherries. Not only are they focused on healthy products, but also on helping kids get excited about healthy eating through their free Kids in Force program that helps kids eat more nutrition and get more physical activity.

Prize #6 Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water.

Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.

Prize #7 KitchenIQ is giving one winner a Lid & Mitt, Edge Grip Quick Prep Knife Sharpener & Pairing Knife Combo, IQ Smart Wireless Nutri Scale, Edge Bug Scissor Sharpener, and Prep & Measure Tool

KitchenIQ, the new houseware branch of Smith’s Consumer Products, Inc., embraces Smith’s long-standing reputation for innovation and quality. KitchenIQ is committed to producing smarter products for the kitchen.

Prize #8 Le Creuset is giving one winner one Egg Carton in Caribbean, a Heritage 4 Qt Rectangular Baking Dish in Caribbean and a Revolution Spatula Spoon in Caribbean.

Le Creuset is focused on inspiring and empowering people everywhere to make joy through cooking. From our original enameled cast iron cookware to stoneware, stainless, silicone and more, Le Creuset has grown to offer products across a range of materials and categories that guarantees the right tool for the right job.

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Disclaimer: Thank you to #BrunchWeek Sponsors: Red Star Yeast, Dixie Crystals, Cabot Cheese, Vidalia Onion Committee, Sage Fruits, Nielsen-Massey, KitchenIQ, and Le Creuset for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #BrunchWeek. All opinions are my own. The #BrunchWeek giveaway is open to U.S. residents, age 18 & up only. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #BrunchWeek bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law.

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