Iced Caramel Coconut Espresso
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- 2 tbsps. brewed Pilon® Espresso Coffee, chilled
- 2 tbsps. brewed Café Bustelo® Espresso Coffee, chilled
- 3 tablespoons Smucker's® Sundae Syrup™ Caramel Flavored Syrup
- 1 tablespoon coconut flavored syrup*
- 1/2 cup milk
- Ice cubes
- Whipped cream
- Sweetened coconut flakes, toasted**
- POUR coffee, caramel syrup and coconut syrup into 8-ounce glass. Stir in milk.
- ADD ice to fill glass. Top with whipped cream and coconut. Serve immediately.
- * A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty coffee houses, gourmet food stores and online.
- ** Spread coconut on a microwave-safe plate. Microwave on HIGH 15 seconds at a time, tossing with a fork each time. Remove from plate immediately to avoid over-browning.