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.