Caramel Brulee Crunch Iced Coffee – Simply Delicious

This Caramel Brulee Crunch Iced Coffee is so good, you’ll want to make triple the amount, so you can have a cup after cup. It’s smooth and creamy, with a little scorched caramel flavor, and whipped cream with crunchy bits on top.

Caramel Brulee Crunch Iced Coffee

It’s cool and so sweet you’ll just fall in love with it. Be sure to make extra and share this with friends and family. This recipe is really great for an after-dinner treat with dessert. Put this one in your favorites!  The top is caramelized sugar that creates a delicious hard candy-like shell. The classic dessert is made with a lot of milk and sugar of course, which also sounds like the perfect flavors for a delicious Caramel Brulee Crunch Iced Coffee!

Caramel Brulee Crunch Iced Coffee

Here’s What You Need For Caramel Brulee Crunch Iced Coffee

  • brewed coffee
  • Milk
  • Ice

CARAMEL SAUCE

  • corn syrup
  • water
  • sugar
  • milk

For The Topping Bits

  • sugar
  • salt
  • Parchment paper
  • Cookie sheet
  • 6 – 8 16 ounce coffee mugs

KITCHEN TOOLS YOU MAY NEED

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Caramel Brulee Crunch Iced Coffee

How To Make Caramel Brulee Crunch Iced Coffee

First, brew the coffee, and set aside to cool. Make the sauce: In a heavy saucepan, add the water, and bring it to a simmer. Add the corn syrup, and sugar, and stir well until completely dissolved. Bring to a boil, and boil for 1 minute, stirring constantly. Remove from heat, and stir in milk until completely combined. Place back on the heat, and bring to a simmer, but do not boil. Remove from heat, and let cool.

FOR THE TOPPING:

Place a piece of Parchment paper on the counter. Line a cookie sheet with Parchment paper, and sprinkle the 2 cups of sugar, and salt on the paper, and mix to blend. Spread the sugar out to a single layer, and place it in a 450-degree oven. You MUST WATCH this constantly, because your browning, slightly burning the sugar, and it won’t all brown or almost burn at once. It seems to get dark brown in spots, so you’re going to remove those pieces; you need to remove the cookie sheet when some parts are getting too brown, and place that part of the sugar on the piece of parchment paper on the counter, and return the cookie sheet to the oven, to finish browning the rest of the sugar. Remove the really brown parts with a metal spatula, or a large spoon, onto the counter, on the parchment paper.

Caramel Brulee Crunch Iced CoffeeWatch the cookie sheet closely when you return it to the oven because it will brown quickly. When all the sugar has been browned and removed from the oven, let it cool on the parchment paper, and then break it into little bits for topping the whipped cream. If you want the sugar a more caramel color, take it off the cookie sheet as soon as it’s the color you desire, and place the cookie sheet back in the oven to caramelize, or brown the rest of the sugar.

Place 6 large (16 ounce) mugs or cups on the counter, and fill each one 2/3 full of coffee. Add a generous amount of the caramel sauce, and stir well. Add about 1/8 cup of Milk to each mug, and add ice. Top with whipped cream, and sprinkle with the Brulee topping bits. Serve and Enjoy!

Makes 6 – 8 twelve to fourteen-ounce drinks

Caramel Brulee Crunch Iced Coffee RECIPE – PRINTABLE

Caramel Brulee Crunch Iced Coffee

Caramel Brulee Crunch Iced Coffee

This Caramel Brulee Crunch Iced Coffee is so good, you'll want to make triple the amount, so you can have a cup after cup. It's smooth and creamy, with a little scorched caramel flavor, and whipped cream with crunchy bits on top.

Course Drinks
Cuisine American

Ingredients
  

  • 6 cups of brewed coffee
  • 2 cups of Milk
  • Ice

CARAMEL SAUCE

  • 1/2 cup of corn syrup
  • 1 cup of water
  • 1 cup of sugar
  • 1/2 cup of milk

FOR THE TOPPING BITS

  • 2 cups of sugar
  • 1/4 teaspoon of salt
  • Parchment paper
  • Cookie sheet

6 - 8 16 ounce coffee mugs

    Instructions
     

    • First, brew the coffee, and set aside to cool

    Make the sauce:

    • In a heavy sauce pan, add the water, and bring to a simmer.
    • Add the corn syrup, and sugar, and stir well until completely dissolved.
    • Bring to a boil, and boil for 1 minute, stirring constantly.
    • Remove from heat, and stir in Milk until completely combined.
    • Place back on the heat, and bring to a simmer, but do not boil.
    • Remove from heat, and let cool.

    FOR THE TOPPING:

    • Place a piece of Parchment paper on the counter.
    • Line a cookie sheet with Parchment paper, and sprinkle the 2 cups of sugar, and salt on the paper, and mix to blend.
    • Spread the sugar out to a single layer, and place in a 450 degree oven. You MUST WATCH this constantly, because your browning, slightly burning the sugar, and it won't all brown or almost burn at once. It seems to get dark brown in spots, so you're going to remove those pieces; you need to remove the cookie sheet when some parts are getting too brown, and place that part of the sugar on the piece of parchment paper on the counter, and return the cookie sheet to the oven, to finish browning the rest of the sugar.
    • Remove the really brown parts with a metal spatula, or a large spoon, onto the counter, on the parchment paper.
    • Watch the cookie sheet closely when you return it to the oven, because it will brown quickly. When all the sugar has been browned, and removed from the oven, let it cool on the parchment paper, and then break it into little bits for topping the whipped cream.
    • If you want the sugar a more caramel color, take it off the cookie sheet as soon as it's the color you desire, and place the cookie sheet back in the oven to caramelize, or brown the rest of the sugar.

    Place 6 large (16 ounce) mugs or cups on the counter, and fill each one 2/3 full of coffee. Add a generous amount of the caramel sauce, and stir well. Add about 1/8 cup of Milk to each mug, and add ice. Top with whipped cream, and sprinkle with the Brulee topping bits. Serve and Enjoy!

      Keyword coffee, iced coffee

      Caramel Brulee Crunch Iced Coffee

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