Made in Peirce: Iced Caramel Latte, Vaguely

You too can be the Caffe Ritazza World Barista Champion. via the moodiereport

You too can be the Caffe Ritazza World Barista Champion. via the moodiereport

It’s that time of the year, when all those little trips to the market/deli/VI/WiggleGround add up to ZERO dollars on that K-card. Hmph. Time to get creative in Peirce. Today, we will do a DIY a classic staple of my academic diet: the [Wiggin Street Coffee] Iced Caramel Latte.

Ingredients:

  • Caramel (via the ice cream station)
  • Hot water (via the tea station)
  • Half & Half
  • Ice
  • Iced coffee, if Peirce has it. Otherwise, you gotta ice it yoself.

Step 1: Grab yourself a cup. Pour some caramel in it. Add about a tablespoon of hot water (this is important, otherwise the caramel will clump). Mix violently until the caramel is thin and syrupy.

Step 2: Add about an inch or two of half & half (or skim, if that’s your thing). Mix with caramel syrup.

Step 3: Add ice. Try not to splash.

Step 4: Add coffee. Mix. Taste. It’s not quite the same, but it’s pretty damn close.

*Bonus step: whipped cream! And a caramel drizzle!

And there you have it! You, too, can be your own barista. It’s good job training for your post-Kenyon career. Put that shit on your resume.

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