Cool Choco-Caramel Coffee Blend
Butch Mog gives this coffee a hearty "Kupo!"
Ingredients:
- coffee
- dark brown sugar
- chocolate syrup
- caramel syrup
- milk (regular or condensed)
Brew a pot of your favorite type of coffee.
Fill bottles about two-thirds full with coffee. Any glass bottles will do. Even mason jars will suffice. (Save pretty bottles or jars from the recycling bin, peel the labels off, and wash them up good. Be sure you save the caps and lids!)
Add a couple of spoonfuls of dark brown sugar. As with all of the ingredients, the exact quantity depends on the size of bottle or jar you're using. As a rule of thumb, assume about two spoonfuls of sugar per ten ounces. You can, of course use golden brown sugar or plain white cane sugar instead, but it tastes so much better with dark brown sugar.
Add a squirt of chocolate syrup. As a guideline, the thickness of the layer of chocolate should be about the same as the thickness of the layer of sugar settled on the bottom.
Add a squirt of caramel syrup, equal to or a little less than the quantity of chocolate syrup.
Fill the bottles the rest of the way with milk. I usually use skim milk because that's what's in my fridge. However, if you want the drink to be extra creamy, use condensed milk instead.
Securely fasten the caps or lids.
Shake well. It is important that you shake it up while the coffee is still hot! Everything will dissolve fairly quickly. True, some settling will occur when the mixture chills, but this small amount will dissolve again with minimal shaking. However, if you chill the mixture without shaking it first, your arm will be quite sore by the time you have shaken it enough to dissolve everything cold.
Refrigerate overnight.
Enjoy!
