Iced Caramel Coffee with Honeycomb Toffee Crunch

Ingredients

For the Coffee:

• 6-8 frozen coffee cubes (see notes)
• ¾ cup cold milk of choice (whole milk, oat milk, almond milk, or any milk you prefer)

For Topping:

• ¼ cup whipped cream (homemade or store-bought)
• 2-3 tablespoons Homemade Salted Caramel Sauce  - https://mymanabites.com/salted-caramel-sauce/ 
• 2-3 pieces Honeycomb Toffee Crunch, broken into pieces (recipe below)

Instructions

1. Make Coffee Cubes Ahead
Brew your favorite coffee and let it cool completely. Pour into an ice cube tray and freeze for at least 4 hours or overnight. This is a game-changer for iced coffee because the cubes keep your drink cold without watering it down as they melt!

2. Fill Glass with Coffee Cubes
Add 6-8 frozen coffee cubes to a tall glass. The coffee cubes will keep your drink perfectly chilled.

3. Pour the Milk
Pour ¾ cup of cold milk over the coffee cubes, filling the glass almost to the top but leaving room for the whipped cream.

4. Add Whipped Cream
Top generously with whipped cream, creating a fluffy cloud on top of your iced coffee.

5. Drizzle with Caramel
Drizzle the homemade salted caramel sauce over the whipped cream, letting it cascade down the sides for that beautiful presentation.

6. Top with Honeycomb
Break the honeycomb toffee into small pieces and sprinkle over the top. The contrast of the crunchy, sweet honeycomb against the creamy drink is incredible!

7. Serve and Enjoy
Serve immediately with a straw. As you drink, the coffee cubes will slowly melt and make your drink stronger and more flavorful instead of watered down. Mix everything together as you drink to get caramel, honeycomb, and coffee in every sip!

Homemade Honeycomb Toffee Crunch

This light, airy candy is easier than you think! It's like the inside of a Crunchie bar or Violet Crumble.

Ingredients:

• ½ cup granulated sugar
• 2 tablespoons honey
• 1½ teaspoons baking soda

Instructions:

1. Prep Your Pan
Line a small baking sheet or 8x8-inch pan with parchment paper. Grease the parchment lightly with butter or cooking spray.

2. Combine Sugar and Honey
In a medium saucepan, combine the sugar and honey. Don't stir! Just swirl the pan gently to mix. Place over medium-high heat.

3. Cook to Amber
Let the mixture cook without stirring, just gently swirling the pan occasionally, until it reaches a deep amber color, about 5-7 minutes. It should look like dark honey or caramel. The mixture will bubble vigorously.

4. Add Baking Soda
Remove from heat immediately. Quickly whisk in the baking soda. The mixture will foam up dramatically and turn a lighter golden color. This is what creates all those air bubbles!

5. Pour and Set
Immediately pour the foaming mixture onto your prepared pan. Don't spread it or touch it, just let it spread naturally. It will be very hot! Let it cool completely at room temperature for about 30 minutes to 1 hour.

6. Break into Pieces
Once completely cooled and hardened, break the honeycomb into pieces. Store in an airtight container at room temperature for up to 1 week.