Caramel Cinnamon Iced Coffee Food

CINNAMON-CARAMEL ICED COFFEE RECIPE

Steps:

• Place coffee in filter in brew basket of coffee maker; sprinkle with cinnamon. Place caramel topping in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir until well blended. Refrigerate until ready to serve.
• Pour coffee mixture over ice cubes in tall glasses. Serve with milk and sugar, if desired.

ICED CARAMEL COFFEE

Steps:

• While the coffee is still hot, pour it into your measuring cup and add the caramel sauce (Hint, you needn't actually measure the sauce in a separate cup if you're using a 2-cup measure for the coffee. Just pour in the sauce until the coffee rises to the 1 3/4 cup mark0.
• Add the sugar, too, then stir until both the sugar and caramel sauce have dissolved. Transfer to the refrigerator and chill until cold (You can hasten the process by using the freezer, but don't let it freeze.).
• When you're ready to serve, divide the coffee between 2 tall chilled glasses filled with coffee ice cubes.
• Add milk or half-and-half to each glass, to taste.
• Top with whipped cream, if desired, then garnish with cinnamon if you're using it. Finally, drizzle a little additional caramel sauce over the top as well.
• Serve.

CINNAMON CARAMEL COFFEE

Steps:

• Make the cinnamon flavored coffee.
• Pour the hot coffee into a container, add the caramel sauce and stir until all the sauce has dissolved.
• Next add the milk to the coffee mixture, stir, cover and place in fridge to chill.
• Whip the heavy cream, cinnamon and caramel sauce together, until the cream is smooth, thick and creamy.
• Cover and chill until needed.
• Once the coffee is thoroughly chilled pour it into a large frosted glass filled with the flavored and plain ices.
• Top with the flavored whipped cream , drizzle a little caramel sauce over cream and add a cinnamon stick for stirring.
• Enjoy, enjoy, enjoy.

CREAMY ICED VANILLA CARAMEL COFFEE

Steps:

• Place all ingredients into blender and blend on high until the ice is completely smooth. Pour into four glasses and top with a dollop of whipped cream.
• Serve immediately.

CARAMEL COFFEE

Steps:

• Place coffee inside paper filled (brewing) basket.
• Adjust basket to fit coffee maker.
• Pour the 4-1/2 cups cold water inside coffee maker.
• Add the caramel topping to the coffee pot.
• Return coffee pot to coffee maker.
• Start brewing the coffee; when completed; stir until well mixed.
• Pour into coffee cups, or mugs.
• Add a large dollop of Cool Whip to each cup.
• Sprinkle on bits of chocolate toffee bits, or the English toffee bits.
• Makes 6 servings (Six 3/4 cups coffee each).
• Note: You can top your coffee off with regular Cool Whip, but I prefer the French Vanilla Cool Whip.

CINNAMON-CARAMEL ICED COFFEE

Steps:

• Place coffee grounds inside paper filled (brewing) basket.
• Add the cinnamon to the brewing basket.
• Carefully stir the cinnamon and coffee grounds, to mix them together.
• Adjust brewing basket to fit inside the coffee maker.
• Pour the cold water inside coffee maker.
• Place caramel ice cream topping, in empty pot of the coffee maker.
• Start brewing the coffee.
• When brewing is completed, remove coffee pot from the coffee maker.
• Stir the coffee/caramel mixture, until it's well blended.
• Set coffee pot aside, to cool the coffee.
• Chill the coffee in the refrigerator, until ready to serve.
• Pour chilled coffee in glasses filled with ice, and enjoy!
• *Note: When making this coffee, the coffee I used was, Folger's Gourmet Selections Lively Columbian (Medium Roast). The caramel ice cream topping I used was, Smucker's, plus I used regular ice cubes rather than coffee flavored ice cubes. I actually prefered regular ice cubes in this coffee, as I just didn't care for the taste of the coffee flavored ice cubes in this coffee. One other thing I wanted to mention, there's no need to add sugar to the coffee, as the caramel topping gave this coffee just the right amount of sweetness.