There is no doubt whatsoever in my mind that chocolate is one of my favorite (if not favorite) things. Accordingly, it’s one of the things I gave up for Lent, and equally accordingly, I must try to compensate for the loss by inventing deliciously non-chocolate things to consume.
I have been wanting to try my hand at a caramel ice coffee for a couple weeks, but never actually did. That’s kind of a thing about me, if you didn’t notice 🙂
Aaaand I picked up some butterscotch chips from the store this morning…so carmel butterscotch seemed like a natural combination. They are, after all, pretty much sisters. Ok. Let’s not get weird.
A couple of notes:
I was really dumb and chopped up the butterscotch chips instead of melting them (duh) so the first attempt came out a little crunchy, to say the least. Hey, what are mistakes for if not to teach you something?
I used Torani sugar-free caramel syrup, but you certainly don’t have to do that.
Caramel Butterscotch Ice Coffee
1/2 c. cold coffee
1/2 c. milk (cow or almond)
1/4 t. instant espresso powder
1 T. honey
2 T. butterscotch chips
1 t. caramel syrup
6 ice cubes
Melt the butterscotch chips (I always use a microwave) and let cool.
In a blender, combine coffee, milk, espresso powder and honey. Add melted butterscotch, caramel, and ice. Blend until smooth.
YIELD: 1 large serving or 2 small-ish servings