Milky Way Iced Coffee takes all the chocolate, caramel malty flavors of the classic candy bar and turns them into the perfect way to start your morning. 

I had a lovely reader comment (hey Shawna) comment on my Almond Joy Iced Coffee post asking if I happened to have a recipe for a Milky Way Iced Coffee.  I didn’t but from the second I read her comment I couldn’t stop thinking about it.

Let me get this out there first. I don’t really like Milky Way candy bars. I’ve just never been a big fan of the nougat-like filling. I do like the idea of the flavor combination in something else though.

Something not so sticky sweet. So the idea of combining the sweet chocolate, caramel and maltiness with bitter coffee sounded like perfection. And spoiler alert: it is.

Before we get to the recipe, what’s your opinion on iced coffee in the colder months? I’m one of those people that will drink hot coffee approximately 10 times a year and I’m a cup of coffee every morning girl.

So even if it’s blizzarding outside, it’s a pretty good bet I’m still starting my morning with an iced coffee. I just like coffee better cold and most of the time I’m having it in the comfort of my warm home so the temperature outside doesn’t really matter.

If you don’t feel the same way this recipe can be easily switched out with a hot cup of coffee and all the same amounts of the remaining ingredients.

Now let’s get to what makes this taste like a Milky Way.

We’re bringing the first burst of Milky Way flavor in the form of a homemade chocolate malt coffee syrup. The 4-ingredient syrup (and one of those is water my friends) couldn’t get easier to make. Dump everything in a little saucepan whisk and simmer for 5 minutes. Aaaaand done.

I really like these bottles for my homemade coffee syrups. When I first started making coffee syrups I stored them in mason jars but it got kind of messy pouring out the syrup and was hard to control the small amount I needed.

These bottles make it really easy to control so you don’t make a big mess or pour too much out. Plus, they are really affordable too.

For the caramel I chose to use store-bought because it was easier and I wanted a thin caramel that would mix in well with the cold coffee. I like to use the stuff you find in the squirt bottle in the ice cream section.

The syrup and caramel get mixed into some cold brew coffee, add some ice and you’re morning just got sweeter. You can make your own cold brew or buy it from the store. If you’re going the store-bought route, this is my favorite right now (not sponsored, just love it).

Both the chocolate malt coffee syrup and caramel sauce can be kept on hand to make mixing up this coffee super simple.

The combination of the two with the coffee results in a sweet, caramel-y, slightly malted flavor that makes it way too easy to drink and go in for a second cup.