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
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.