When summer mornings are already humid and warm, a hot cup of coffee isn’t appealing — but I still need my caffeine kick. That’s why I reach for iced coffee, and this Chocolate Caramel Iced Coffee is a favorite. It’s cool, creamy, and just sweet enough to brighten a hot day.
A generous splash of flavored creamer, a cloud of whipped topping, a drizzle of caramel sauce and a scattering of chocolate sprinkles make this drink feel indulgent without being complicated.
I like using International Delight products because they add consistent flavor and creaminess to iced coffee. Pairing an iced coffee base with a flavored creamer opens up endless combinations — swap flavors to customize your drink any day of the week.
Here in Wisconsin, when the temperatures climb, a chilled, flavored coffee is always welcome. I often serve this in mason jar mugs with sip-and-straw lids for a portable, fun presentation.
These mason jars are great for taking iced coffee on the go, and they make the drink look extra festive. I can’t wait to experiment with more flavor combinations all summer long.
Chocolate Caramel Iced Coffee
Print Recipe
Ingredients
- ¾ cup International Delight Hershey’s Chocolate Caramel Creamer
- 1 cup International Delight Iced Coffee, Sweet & Creamy
- 1 cup ice cubes
- 1 teaspoon vanilla extract
- whipped topping
- caramel sauce, to drizzle on top
- chocolate sprinkles
Instructions
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Combine chocolate caramel creamer, sweet & creamy iced coffee, ice cubes, and vanilla extract in a blender. Blend until the ice is finely crushed and the mixture is smooth.
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Pour into tall glasses or mason jars. Top with whipped topping, drizzle caramel sauce over the top, and finish with chocolate sprinkles. Serve immediately while cold.
Notes
- Try different creamer and iced coffee flavor combinations to create new variations tailored to your taste.
This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.