Toffee Crunch Caramel Iced Coffee Recipe
A crunchy-sweet iced caramel coffee with vegan richness and toffee-like depth for days you need joy in a cup.
Ingredients
- Cold brew coffee 1 cup
- Oat or almond milk ¾ cup
- Vegan caramel syrup 2 tbsp
- Toffee-style date syrup or coconut sugar syrup 1 tbsp
- Coconut cream 3 tbsp
- Crushed nuts hazelnut/almond 1 tbsp
- Vanilla extract ¼ tsp
- Ice cubes 8–12
Instructions
- Froth 3 tbsp coconut cream with ¼ tsp vanilla until airy and smug.
- Mix 2 tbsp caramel syrup + 1 tbsp toffee syrup into ¾ cup plant milk.
- Fill glass with 8–12 ice cubes, dramatic clinking required.
- Pour 1 cup cold brew over ice like liquid ambition.
- Top with vegan cream cloud and finish with 1 tbsp crushed nuts for crunch.
Notes
Nutrition (Per Serving)
- Calories: ~190
- Total Fat: 9g
- Saturated Fat: 3.5g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
Vitamins & Minerals (Approx/Serving)
- Calcium: 9%
- Iron: 4%
- Magnesium: 6%
- Potassium: 5%
- Vitamin E: 4%
Extra Tips
- Add a drizzle of caramel on top if today felt like twelve Mondays.
- Freeze milk into cubes for extra creaminess.
- A pinch of flaky salt = instant luxury.