1/4cupcaramel sauce(I use Mrs. Richardson's Butterscotch Caramel Sauce. It has a great flavor and is reasonably priced.)
1tspvanilla extract
1 1/2cupscrushed ice
1Hershey's chocolate syrup for drizzling
1Reddi-wip whipped cream(made with real cream)
Instructions
Preparing the Iced Caramel Coffee Drink
Using a drip coffee maker, brew super-strong coffee using 5 heaping T. ground Starbucks coffee and 2 cups spring water.
Immediately stir in caramel sauce and stir to dissolve. (Caramel sauce will be easier to incorporate into the coffee if the coffee is still nice and hot.) Set mixture aside and allow to cool to room temperature. Then, cover and place in a freezer-safe container and freeze for about an hour.
To the blender, add 1.5 cups crushed ice*, vanilla extract, and the chilled super-strong coffee. Blend on low speed for about 2 minutes.
Pour into a tall, clear glass.
Top with Redi-wip whipping cream and drizzle with chocolate syrup.
Enjoy!
Notes
*I use the crushed ice setting on my refrigerator's ice maker--but you can also make crushed ice by placing a few handfuls of ice in a large Ziplock-style bag and pounding it (carefully) using something like a hammer. Yes, the blender will finish the job of breaking down the ice into the appropriate texture for the drink--but unless you have a very powerful specialty blender, it's easier to use crushed ice than expecting the blender to work with whole ice cubes.