Churro Iced Coffee

4 8-oz coffees
Prep Time:
Inactive Time:
Total Time:
Churro Iced Coffee: Homemade quick caramel sauce mixed with Ice Coffee for a perfect way to beat the summer heat! |
Print Recipe

Rate This Recipe

Just a moment please...

Did you make this?

Instagram logo

Snap a photo and tag @macheesmo so I can see your work.

Mixing together caramel with cinnamon and fresh whipped cream in an iced coffee is pretty much the perfect way to beat the summer heat!


Vanilla Coffee Ice Cubes:

1 cup Gevalia Cold Brew Concentrate, Vanilla
1 cup milk

Easy Caramel Sauce:

1 cup brown sugar
½ cup heavy whipping cream
4 tablespoons unsalted butter
Pinch of salt

Churro Iced Coffee:

½ cup Gevalia Cold Brew Concentrate, Vanilla
½ cup milk
1 tablespoon caramel sauce, plus some for rim
4-5 Vanilla coffee ice cubes
Whipped cream, topping
Cinnamon sugar, topping


For ice cubes, combine ingredients and pour into ice cube trays. Freeze until solid. To release cubes cleanly, run the back of the tray under warm water. Use cubes for iced coffee or blend with drink for a whipped cold coffee.

For caramel sauce, combine ingredients in a small pot over medium-low heat. Stir until ingredients are melted and smooth. Simmer for 6-7 minutes until mixture starts to thicken. Then remove from heat and let cool. Mixture will thicken as it cools. For quick cooling, stir mixture over an ice bath.

To make a Whipped Churro Iced Coffee, add Gevalia Cold Brew Concentrate to a blender with milk, ice, and caramel. Blend until smooth. Rim a glass with caramel sauce and pour in blended coffee. Then top with whipped cream and sprinkle with cinnamon sugar.

To make a plain Churro Iced Coffee, stir together Gevalia Cold Brew Concentrate with milk and caramel sauce until the sauce dissolves. Rim a glass with caramel sauce and add a few coffee ice cubes to the glass. Pour in drink and top with whipped cream and cinnamon sugar.