Salty Vanilla Bean-Dulce de Leche Iced Coffee with Coffee Ice Cubes

Homemade Salty Vanilla Bean-Dulce de Leche Iced Coffee with Coffee Ice Cubes

Have y'all ever had that perfect iced coffee on a hot summer day? It's really perfection. Nothin' can touch it. Especially when you can put the top down on your convertible and listen to bad 80's music... loudly. Okay, so Starbucks is my life and as much as I love spending $10 on an iced coffee every morning... I could spare to save a few bucks here n' there, so why not make them at home?? It's brilliant actually. Apparently, you can't just boil up your favorite brew, you have to "cold brew" it. This requires  some preparation indeed, but it'll be totes worth it in the end. AND, you'll have enough coffee base to last you a month! I followed the Pioneer Woman's recipe for the Perfect Iced Coffee as a base, it kinda all just took off from there. That's when I decided I wanted to make a salted caramel iced coffee that'll knock your socks off :) You need to find a good caramel-flavored coffee first. I bought an original flavor from The Fresh Market on a whim and fell in love with it, but really any brand will do. After that you have to make the key component to this iced coffee... the Homemade Salty Vanilla Bean-Dulce de Leche Syrup. Dulce de Leche is the elixir of the gods. It's thick, luscious, and deep caramel-y deliciousness. I added a whole mess of vanilla beans and fleur de sel to take it over the top, too. Next, all you have to do is fill a big 'ole glass with coffee ice cubes, a splash of cream, cold brew coffee, and dulce de leche syrup. Stir it all up and plop a spoon in it to make it the perfect summer treat!! Enjoy :)

For the Cold Brew Caramel Coffee:

1lb Caramel Flavored Ground Coffee (I love The Fresh Market’s brand)

8Q Cold Water

For the Salty Vanilla Bean-Dulce de Leche Syrup:

2 Cans of Sweetened Condensed Milk

2 Cans of Evaporated Milk

1-2 Vanilla Beans, Split & Scraped for Seeds

1T Vanilla Extract

Vanilla Bean Fleur de Sel (to taste or as much as you like to make a salty caramel)

For the Iced Coffee:

Prepared Cold Brew Caramel Coffee

Prepared Salty Vanilla Bean-Dulce de Leche Syrup, Chilled

Milk, Half & Half, or Heavy Cream (optional)

Homemade Coffee Ice Cubes

Vanilla Bean Fleur de Sel, For Sprinkling

Directions:

1. For the Cold Brew Caramel Coffee: In a large container, mix ground coffee with water. Cover and allow it to sit at room temperature eight hours or overnight. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds. Place coffee liquid in the fridge and allow it to cool. Use it as needed.

2. For the Salty Vanilla Bean-Dulce de Leche Syrup: Caramelize the sweetened condensed milk by pouring the condensed milk into a glass-baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for roughly 2-3 hours or until it has reached a deep caramel color. Using a rubber spatula, spoon this mixture into a mixing bowl. Add in the cans of evaporated milk, vanilla bean seeds, vanilla extract, and salt (to taste). Whisk until smooth and creamy. Pour the mixture into a jar or bottle and refrigerate until chilled. Shake before using.

3. To Make the Iced Coffee: Pack a glass full of coffee ice cubes. Fill glass 2/3 full with caramel coffee liquid. Add healthy splash of half & half, milk, or heavy cream. Add the Salty Vanilla Bean-Dulce de Leche syrup and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed. Sprinkle with salt and enjoy immediately with a straw!