Choco crunch caramel iced coffee exists for women who demand drama in every sip.
This bold glass mixes chocolate attitude, caramel sweetness, and unapologetic crunch.
Basically, it’s chaos with caffeine, beautifully controlled.
Choco Crunch Caramel Iced Coffee Recipe
A vegan iced coffee layered with chocolate richness, caramel sweetness, and crunchy texture for a dessert-style caffeine fix.
Ingredients
- Strong brewed coffee chilled: 300 ml
- Unsweetened oat milk: 200 ml
- Vegan chocolate syrup: 2 tablespoons
- Vegan caramel syrup: 2 tablespoons
- Cocoa powder unsweetened: ½ teaspoon
- Crushed vegan chocolate biscuits or cereal: 3 tablespoons
- Brown sugar optional: 1 teaspoon
- Ice cubes: 1½ cups
- Pinch of sea salt
Instructions
- Heat oat milk in a saucepan over low flame.
- Add chocolate syrup, caramel syrup, cocoa powder, sugar, and sea salt.
- Whisk gently for 1–2 minutes until smooth and glossy.
- Remove from heat and let mixture cool slightly.
- Fill glasses generously with ice cubes.
- Pour chilled coffee evenly into each glass.
- Add chocolate caramel milk mixture slowly.
- Sprinkle crushed vegan chocolate crunch on top before serving.
Notes
Nutritional Values (Per Serving)
- Calories: 190 kcal
- Total Fat: 5.1 g
- Saturated Fat: 1.0 g
- Carbohydrates: 32 g
- Fiber: 2.2 g
- Protein: 2.8 g
Vitamins & Minerals (Per Serving – %DV, Max 5)
- Calcium: 28%
- Magnesium: 14%
- Iron: 10%
- Potassium: 12%
- Vitamin E: 7%
Additional Notes / Tips to Enhance the Flavor
- Freeze crunch pieces briefly for louder texture.
- Add espresso for sharper bitterness.
- Swap oat milk with almond for deeper nutty contrast.
