Summer doesn't officially start for me until Starbucks starts to advertise their delicious cold coffees. That's when I know that a wave of sunshine and warm weather is about to hit! Nothing says summer, like a day at the beach with an iced coffee. You may not realize it, but cold coffees are very easy to make yourself and taste just as good. Or, in this case, even better. 

That's because I have perfected the art of iced coffee making with the addition of dulce de leche. Dulce de leche is a traditionally South American syrup. It's basically caramelized condensed milk and you can most often find it as a filling in desserts or as a topping on desserts. It's pretty incredibly delicious and it's deceptively easy to make. 

This cold coffee comes in two parts, first I'll tell you how to make dulce de leche. You'll have a fairly large amount and you'll be able to use the leftovers for any dessert. I recommend trying it on ice cream or waffles, or in a latte, or in churros or...well, you get the point. 

Part 1- Dulce de Leche 
 
Here's what you'll need: 

1 can condensed milk 
Pot (small-medium size)
Can opener 


First things first, remove the paper label from your can of condensed milk. 

1. Next, puncture two holes on the can's top, on opposite sides using the can opener. 

2. Put the can in the pot. Fill with water, until you reach about 1 inch from the top of the can. 

Place the pot, with the can in it, on the burner. Turn the stove on to about medium-high heat until the water comes to a simmer. 

Once it starts simmering, turn the heat down to a temperature where the water will continue to simmer. You'll see, like in the picture, that some of the condensed milk may spill over the top. This is normal, just scoop away with a spoon and make sure it doesn't get in water. 

Now, this is the easy/annoying part. You'll need to leave the water simmering for a good 2-4 hours. The good news is, you don't really need to keep an eye on it. You can leave it be for a while, go do something else and come back to check on it every 40 minutes or so. The water will evaporate so you'll need to add more but other than that, the condensed milk should be good on it's own. The longer you leave it to simmer, the thicker, harder and darker it will become. I would say the max you should let it stay is 4 hours though. 

You might start to get worried that what you are seeing on the top is white, not brown. Don't freak out. It will be much darker on the bottom of the can. 

After you're finished simmering the condensed milk for the desired length of time. Using tongs, take the can out of the pot and let it cool. Be careful not to burn yourself- the can will be hot! 

Open the can with a can opener. Pour out the contents into a bowl. There will be darker, brown chunks at the bottom that will need to be taken out too. Once in a bowl, whisk together until the mixture is homogeneous and it has a thick, honey-like consistency. 

Part 2- Coffee Prep 
 

3. With the glass you'll be enjoying your iced coffee in, put in about 2 tbsps (or more or less depending on your taste) of the dulce de leche. Leave this to the side for now. 

4. Next, brew espresso as you normally would. 

Part 3- Coffee 

Here's what you'll need: 
 
Espresso 
Milk 
Ice Cubes 


5+6. Add around 2 shots of the freshly brewed espresso to your glass. It will be hot which will help melt the dulce. Mix well to help dissolve the dulce into the espresso. 
 
7+8. Fill the rest of the glass with milk and then add about 3 ice cubes. 


There you have it- the dulce de leche iced coffee! 

Are you caffeine junkies like me? Or maybe dulche de leche junkies? Let me know!

(via foodwishes)