Dulce de Leche Iced Coffee
Our Dulce de Leche Iced Coffee recipe is sweet, creamy and simple. Try it at home and it will quickly become your go-to summer treat. Made with lively and well-balanced Aquarium Blend beans, this iced coffee recipe only requires 4 ingredients and can be made in large batches to please a crowd at the beach, the lake-house or the pool.
You could use any of our coffees with delicious results but we recommend Aquarium Blend for the notes of nut and caramel. Aquarium Blend combines organic beans from Honduras and Peru, roasted to a medium profile, for a light-bodied coffee that finishes smooth.
Dulce de leche is a popular ingredient in Central and South American desserts, making it a natural pairing with coffee from the region. Making your own version from sweetened condensed milk takes a little bit of extra time but the intensely creamy flavor is well worth it. You can use any leftovers as a topping for cupcakes, cookies, fruit or crepes.
Dulce de Leche Iced Coffee
1 14-ounce can sweetened condensed milk
4 cups brewed coffee, hot, such as Charleston Coffee Roasters Aquarium Blend
1/2 teaspoon vanilla extract
Ice, as needed
Whipped cream, for garnish
- Remove the label from the can of condensed milk. Place in a deep sauce pot and cover with water by 2 inches.
- Bring to a boil over high heat and then reduce to a simmer. Let simmer for 2 1/2 hours, making sure the can stays covered by the water. Add more water as needed.
- Remove the can from the pot using tongs. Let cool before opening. The can may be stored at room temperature until ready to open.
- Place 1/4 cup of the Dulce de Leche into a mason jar or heat-safe bowl. Pour the hot coffee over the Dulce de Leche and whisk until smooth and combined.
- Add the vanilla extract to the iced coffee. Place in the fridge until chilled or overnight.
- To serve, pour the Dulce de Leche Iced Coffee over ice and top with whipped cream.