Brown Sugar Apple Iced Coffee is so easy to make at home and to customize to your own taste! This coffee only needs a simple to make syrup and whichever coffee you love best!
Brown Sugar Apple Iced Coffee:
We may not be quite into fall yet, but it’s never too early for a caramel/brown sugar apple treat in our morning coffee! I’ve done several drink recipes, like white wine Sangria here, but never a coffee and I couldn’t wait to share! This is about as simple as a recipe can truly get. It’s just a recipe for a brown sugar/apple simple syrup that is super easy! Anyone can make this! The syrup will last in your fridge for a good 7-10 days so you can enjoy it all week. If you really love a caramel iced coffee at any of the big coffee chains, this one is for you! It just also adds a touch of cinnamon apple flavor that is subtle but amazing. Also, unlike getting your coffee to-go, you can customize your syrup, coffee, and cream just to your perfect taste!
A Few Recipe Notes and Suggestions:
- When you make the syrup, make sure to allow the brown sugar to dissolve first before adding the apples! This only takes a minute. If you add the apples in right away it’s fine, but the sugar might crystalize a bit.
- You can use any apples you want for this recipe! I used honey crisp, because let’s face it they are the best fall apples around and have that caramel flavor all on their own. Use whatever you have on hand.
- I recommend letting this simmer for at least 20 minutes, and up to 30 minutes. The longer it simmers, the more apple flavor you will have.
- The apples will basically be somewhat solid, but very mushy when poked with a fork at the end of simmering time. I poured the syrup into a jar through a fine mesh strainer and discarded the apples. You can also just pull the apples out with a slotted spoon. If you want to save the apples, just pour them over some vanilla ice cream for a quick dessert!
- I do call for 1 Tablespoon of butter at the end of simmering time. But, this is really optional if you don’t like the idea of butter in your coffee! The butter just adds a nice richness to the syrup.
- I found that this syrup was best used within 10 days. Keep it in a container with a a lid in the refrigerator, and give it a good shake before you use it! I suggest using about 1 Tablespoon, then adding more depending on how sweet you like your drink.
Brown Sugar Apple Iced Coffee
- 1 1/2 Cups Water
- 1 1/2 Cups Brown Sugar
- 1/2 teaspoon Cinnamon
- 3 Large Honey Crisp Apples Thick Sliced
- 1 Tablespoon Salted Butter OPTIONAL
- 1 teaspoon Vanilla Extract
- Iced Coffee or Cold Brew for serving
- Half & Half or Heavy Cream for serving
- Add the water, brown sugar, and cinnamon to a medium saucepan over medium heat. Whisk constantly for 1-2 minutes until sugar is dissolved.
- Add the apples to the pan and bring to a boil. Reduce the heat to low and simmer, stirring occasionally for 20-30 minutes until apples are very soft.
- Remove the pan from the heat stir in the butter if using, and the vanilla extract.
- Pour the mixture into a jar or heat proof bowl through a fine mesh strainer. Or discard the apples using a slotted spoon.
- Allow the syrup to cool completely before using.
- Store in a jar with a tight fitting lid for up to 10 days, shake before using. Add 1-2 Tablespoons, or more depending on taste to your favorite coffee and cream.
- Garnish with apples, whipped cream, and cinnamon if desired.