Iced Salted Caramel Brew
Prep. Time
10 minutes
Cook Time
10 minutes
Servings
2 servings
Difficulty
Easy
Gluten-Free, Soy-Free, Nut-Free, dairy-free, egg-free
We started making this iced salted caramel brew on hot days at home when hot coffee just wasn’t cutting it—but we still wanted something bold and a little indulgent. Over time, it made its way into our RV routine, too. It's not the cleanest or fastest thing to make on the road (you’ll need a blender, a bit of space, and definitely a rinse afterward), but it's totally worth it on those slow, sunny mornings when you want something refreshing that still delivers a proper caffeine kick.
The idea is simple: espresso whipped into a light cream, then poured over a cold blend of plant-based milk, ice, and salted caramel creamer. Sweet, strong, and ridiculously satisfying—especially when you’re parked somewhere beautiful and not in a rush to go anywhere.
Ingredients
2 shots of espresso, short
4 tsps granulated sugar
1 cup ice cubes
1 cup plant-based milk
2oz (60mL) non-dairy salted caramel creamer
Instructions
Brew 2 short shots of hot espresso to a large cup.
Add 4 teaspoons of granulated sugar and blend with a hand-held blender for about 5 minutes, until the coffee turns creamy and slightly foamy. Set aside.
In a blender container, combine the milk, ice cubes, and salted caramel creamer and blend until smooth and slightly thickened—like a chilled caramel milkshake.
Pour the blended caramel-milk mixture into a glass
Right before serving, give the coffee cream another quick blend, and gently pour the whipped espresso over the top of the mixture.
Stir if you like, or leave it layered.
Serve immediately. Pleasure guaranteed!
Notes
If you only have (or if you prefer) instant coffee, this recipe actually works even better with this option because it emulsifies and whips into a creamy, frothy texture more easily than espresso. The fine granules help trap air when blended, creating a smooth, stable foam that’s hard to achieve with brewed espresso. I still enjoyed the espresso version, since its my preferred coffee kind, but its great to be able to choose and make it with either option!
For a soy- and/or nut-free recipe, make sure to use plant-based milk and salted caramel creamer that are labeled as free of these allergens.
The Latest Bite
No-Bake Pistachio Ice Cream Cake
I love ice-cream cakes, and it is so hard to find vegan ones in stores, so I knew at some point I'd want to try and whip a recipe up, but one thing that's always a factor for me is whether or not it'll be a time-consuming project or not. If I need to use my mixer, food processor or oven, it means I need to plan for more dishes and more time spent on this, and that's where I sometimes hold off on exploring and developing new recipes. I was not only aiming for an easy-to-make recipe here, but also one that requires very few ingredients and as allergen-friendly as possible. This makes it a store-in-the-freezer dessert for when I have unexpected guests, or when we are on the road and want an indulgent treat.
Made primarily from raw pistachio butter, coconut cream and almond flour, this easy no-bake cake is elemental and holds texture and flavor impressively. Compliments are guaranteed!