An easy iced latte recipe made with chocolate and caramel sauce.
Hey it’s friends! I hope your summer is off to a good start. We’re having another week of 100 degree weather. It’ll stay like this pretty much through september and even though I’ve lived here my entire life I can never get used to it. Thankfully the California coast is only 2 hours away and we’ll be headed there this week for some much needed cool air. Now that the temperatures are rising I sometimes wake up feeling hot long before the real heat settles in (if you live in the California Valley you know exactly what I’m talking about). Instead of a grabbing a hot cup of coffee in the morning I’ve been enjoying an iced latte to cool down. Sometimes I drink my regular cup in the morning and an iced coffee for an afternoon pick up. It helps keep me cool and gives me some much needed energy now that the kids are out of school. Every once in awhile I treat myself to a chocolate caramel iced latte like the one I’m sharing with you today.
The Hershey’s chocolate caramel creamer from International Delight is one of my favorites. I mainly use this one to create lattes and iced coffees. It’s easy to mix new latte recipes together with a big variety of creamer flavors. I have two new recipes in the works that I can’t wait to share.
Chocolate Caramel Iced Latte
- 1/2 cup expresso
- 3/4 milk
- 2 tablespoons International Delight creamer
- 2 tablespoons caramel sauce
- 1 tablespoon chocolate sauce
- ice cubes
- Brew coffee and set aside to cool. I like to place mine in the freezer for 15-20 minutes.
- In a small bowl combine milk, creamer, caramel and chocolate sauce. Whisk for 1-2 minutes until milk becomes frothy.
- Combine milk mixture with coffee. Serve over ice.
What are some of your favorite creamer flavors? I’ve noticed stores are stocking their shelves with the new International Delight packaging. Later this month I’ll share details on the new look and a frozen treat recipe.