After having some delicious iced coffee in Cape Cod, I was determined to try making something just as good at home. Now I do use a Keurig as a primary coffee maker – for us it just makes the perfect cup every time and we love it. Here in my hometown of Burlington, ON we have an excellent home beverage shop called ECS Coffee Inc. They carry single serve capsules and all sorts of accessories, syrups, beverage equipment & appliances. What is amazing about this store is that they let you try a sample while you are there, and sometimes they are demonstrating a new appliance which is really fun (my kids enjoyed a soda stream sample and snow-cones when we were last in). On that trip into the store a couple of weeks ago to pick up one of my faves (Marley One Love), I sampled Marley Mystic Morning which they had tagged as “great over ice”. One of the associates helped me out with some tips and then I added in a couple squirts of Torani Salted Caramel Syrup which they had out with the coffee for sampling as well. It was perfection! So home I went with my box of Mystic Morning and my own bottle of Torani Salted Caramel. On days when I am feeling like an afternoon pick me up this is the perfect tall glass of iced coffee! Tip: If you prefer a stronger iced coffee you can try making coffee ice cubes by freezing cooled brewed coffee in ice cube trays.
- Ice Cubes
- Marley Mystic Morning K-Cup
- Torani Salted Caramel Syrup
- Your choice of cream/milk if desired (I use whatever is in the fridge! I do like half and half as a treat)
- Fill a large glass (I use a 16 ounce glass – pictured above) with ice cubes.
- Brew your Mystic Morning coffee over ice – I choose the “small mug” option on my Keurig which brews 7.25 ounces.
- Add a couple of squirts of the syrup.
- Add cream/milk as desired.