Iced Caramel Coconut Espresso

Name: Iced Caramel Coconut Espresso
Prep time: 5 min
Total time: 5 min
Yield: 1
Cuisine: Hispanic/Mexican
Ingredients: 2 Pilon® Espresso Coffee; 2 Café Bustelo® Espresso Coffee; 3 tablespoons Smucker's® Sundae Syrup Caramel Flavored Syrup; 1 tablespoon coconut flavored syrup*; 1/2 cup Milk; Ice cubes; whipped cream; Sweetened coconut flakes

Prep Time 5 min

Cook Time N/A

Servings 1

Difficulty Easy

Ingredients

2 tbsps. brewed Pilon^® Espresso Coffee chilled
OR 2 tbsps. brewed Café Bustelo^® Espresso Coffee chilled
3 tablespoons Smucker's^® Sundae Syrup Caramel Flavored Syrup
1 tablespoon coconut flavored syrup*
1/2 cup Milk
Ice cubes
whipped cream
Sweetened coconut flakes toasted**

Directions

Step 1
POUR coffee, caramel syrup and coconut syrup into 8-ounce glass. Stir in milk.
Step 2
* A variety of flavored syrups that enhance coffee drinks are available in supermarket coffee aisles, specialty coffee houses, gourmet food stores and online.
Step 3
ADD ice to fill glass. Top with whipped cream and coconut. Serve immediately.
Step 4
** Spread coconut on a microwave-safe plate. Microwave on HIGH 15 seconds at a time, tossing with a fork each time. Remove from plate immediately to avoid over-browning.