As fall is approaching I figured this would be a good recipe to share. I know everyone likes their coffee a certain way but I am putting it out there for you to try! I actually really enjoy hot black coffee, so I switch between the two often. I will never be able to beat my sisters black coffee…I can’t even begin to think of how much love she must put into it to taste like that. I only drink coffee for the taste, so I use decaf. This recipe works for both hot or iced coffee..however if you are wanting caramel in your iced coffee, I’d recommend caramel syrup as the normal caramel won’t stir in.
Ingredients
- Folgers Hazelnut Decaf Coffee
- 1-2 Tablespoon Hersey’s Caramel Syrup (You could sub for something fancier but it tastes the same to me)
- 1 Tablespoon Torani Vanilla Syrup
- 1 Tablespoon of milk (I use heavy cream or oat)
Brew your coffee and get mixing! I dip my coffee with Almond St. Claus Cookies by Steenstras, a Michigan based cookie company. If your store doesn’t have them, see if they have any ginger or almond cookies. Or try my Cocoa Shortbread Cookie Recipe. Great for dipping as well!
1 Comment
This sounds sooooo good! Even though I do not care for coffee I may try this!