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Butter Rum Iced Coffee

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Prep Time 4 hours
Additional Time 5 minutes
Total Time 4 hours 5 minutes
Servings 2

Ingredients
  

  • 2 Cups Seattle’s Best Coffee® Brewed and Chilled
  • 2 Tablespoons Butter Rum Syrup
  • ½ Cup Sweetened Condensed Milk can also substitute for regular milk for less sweetness
  • Ice Cube Mold
  • Whipped Cream optional
  • Caramel Syrup optional

Instructions
 

  • Start by brewing your coffee as normal. I used Seattle’s Best Coffee® level 4 which is a medium-dark roast.
  • Once your coffee is brewed, pour some of the coffee into your ice cube mold and place into freezer. By doing this, it allows your coffee to not get watered down as the ice melts, brilliant right?
  • Pour the remaining amount of coffee into a separate container and place into the fridge. Allow this to cool.
  • Once your coffee has cooled and the ice cubes are frozen, it’s time to assemble your coffee! Start by adding several ice cubes into a cup. Next, add the butter rum syrup, cold coffee and sweetened condensed milk. Stir well. You can drink it as-is or top it off with some whipped cream and caramel.
  • Enjoy!

NUTRITION

Calories: 51kcal | Fat: 6g

Nutrition information is a rough estimate only; actual values will vary based on the exact ingredients used and amount of recipe prepared.

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