Caramel Butter Pecan Iced Coffee
Ingredients
To make the Butter Pecan Syrup
- 8 oz cup water
- 16 oz cups sugar
- 4.5 oz pecans, chopped
- 4 tablespoon unsalted butter
To make the Caramel Butter Pecan Latte:
- 8 oz water
- 1-2 teaspoons Javy Coffee Concentrate
- 1 tablespoon Caramel Sauce
- 1 tablespoon Butter pecan syrup
- 2 oz half and half
- Ice
Directions
- In a small saucepan, over medium heat, boil the water and add the sugar. Stir the mixture until the sugar dissolves, then add pecans and stir.
- Reduce the heat and simmer for 5 minutes without stirring. Next, add the butter pecan extract or maple flavoring and the butter and stir until well mixed. Cook, mixing steadily until it comes to a boil. After it has cooked, cool it to room temp.
- Then store it in an airtight container in the fridge until you are ready to use it. Store in the fridge for up to two weeks.
- Drizzle caramel sauce around a tall glass. Add water and Javy Coffee Concentrate. Stir.
- To make the caramel butter pecan cream, drizzle caramel sauce, half and half and butter pecan syrup on a container, and mix with a milk frother until it has a creamy or foamy consistency.
- Top the coffee with the caramel butter pecan cream and add more caramel sauce drizzle if desired. Fill the cup with ice, if desired.
15 minutes
4 minutes
19 minutes
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