Hot summer days can be draining—the heat and humidity make a hot drink the last thing you want. For those afternoons when you need a little pick-me-up, a chilled, sweet coffee with a touch of liqueur makes the perfect treat. This Caramel Iced Coffee with Kahlua and Frangelico is rich, creamy, and far better than an overpriced coffeehouse drink.
You can serve it two ways: poured over ice for a smooth, cold beverage, or blended with ice for a slushy frappé. If you prefer a thicker, creamier version, add a scoop of ice cream to the blender for an indulgent twist.
For a fancier presentation, top with whipped cream, a drizzle of caramel, chopped nuts, or shaved chocolate. A maraschino cherry adds a classic finishing touch. If you want a fully iced drink without diluting the flavor, freeze brewed coffee in ice cube trays and use those instead of plain ice—sweeten the coffee before freezing if you don’t like unsweetened cubes.
This recipe is written for one serving but is easy to scale for a small group. Make a pitcher, chill it in the fridge, and either serve over ice or pour portions into the blender (2–3 servings at a time) to make frappés as needed. It’s quick, simple, and perfect for summer entertaining.
Keep this recipe handy all summer—enjoy and stay cool!
Caramel Iced Coffee with Kahlua and Frangelico
Ingredients
- 4 oz. (1/2 cup) strong brewed coffee, chilled
- 2–3 Tbsp. caramel coffee sauce or ice cream topping, to taste
- 1/2 tsp. vanilla
- 2 oz. milk or heavy cream
- 1 oz. Buttershots liqueur (e.g., DeKuyper)
- 1 oz. Kahlúa coffee liqueur
- 2 oz. Frangelico hazelnut liqueur
- ice cubes or frozen coffee cubes
Optional Toppings:
- whipped cream
- caramel sauce drizzle
- chopped nuts
- chocolate sprinkles or jimmies
- shaved or grated chocolate
- maraschino cherry
Instructions
- Brew 4 oz. of strong coffee (Americano style). Stir in caramel sauce until dissolved and sweetened to your preference. Chill in the refrigerator; you can speed this step in the freezer but do not let it freeze solid.
- Combine the chilled coffee with vanilla, milk or cream, Buttershots liqueur, Kahlúa, and Frangelico. Stir to blend.
- Pour the mixture over ice cubes or frozen coffee cubes in a large glass. Add optional toppings if desired.
- Enjoy immediately. To make frappés, blend the mixture with ice (or coffee ice cubes) until slushy; add a scoop of ice cream for extra creaminess.