Caramel Coffee Indulgence Food

CARAMEL COFFEE COCKTAIL

Caramel Coffee Cocktail image

Provided by Sandra Lee

Time 15m

Yield 4 servings

Number Of Ingredients 17

Ingredients

4 shots dark rum
4 cups hot coffee
1/2 cup Caramel Sauce, recipe follows
1/2 cup whipped cream, from Peach Mug Pie, recipe follows
3/4 cup sugar
3 tablespoons water
1/2 teaspoon lemon juice
1/2 cup heavy cream
2 tablespoons water
1 tablespoon cornstarch
1 (15-ounce) can peach halves, juice reserved and peaches chopped
1/4 cup brown sugar
1 pinch salt
1 cup heavy cream
3 tablespoons confectioners' sugar
4 graham crackers, crumbled
1 pint vanilla ice cream, softened

Steps:

Add 1 shot of rum and 2 tablespoons of Caramel Sauce to bottom of 4 heatproof glass mugs. Divide the coffee evenly between the mugs and top with a large dollop of whipped cream.
In a medium saucepot combine sugar, 3 tablespoons water, and lemon juice. Heat over medium-high heat. When sugar turns amber in color carefully and slowly whisk in heavy cream. Remove from heat and let cool. Place in airtight container and store in refrigerator for up to 3 weeks.
In a small bowl whisk together 2 tablespoons water with the cornstarch. In a small pot over medium heat reserved peach juice, cornstarch mixture, brown sugar and salt. Once the sauce thickens, about 5 minutes, stir in the chopped peaches.
In a chilled mixing bowl whip heavy cream with confectioners' sugar until soft peaks form. Use 1 cup for mug pies, and reserve the rest for another use.
Begin assembling peach pies by in clear glass mugs. Place a layer of graham crackers at the bottom, then a big spoonful of the peach pie filling. Sprinkle with another layer of graham crackers. Top with a scoop of vanilla ice cream, then another layer of graham crackers followed by a dollop of whipped cream.

CREAMY ICED VANILLA CARAMEL COFFEE

Creamy Iced Vanilla Caramel Coffee image

Cooled brewed coffee is combined in the blender with milk, nondairy creamer, caramel topping and ice and blended until smooth.

Provided by BamaBelle30

Categories Beverages

Time 6m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 cups brewed coffee (cold or room temperature)
1 cup milk
1/3 cup french vanilla non-dairy coffee creamer
1/4 cup caramel ice cream topping
3 cups crushed ice
canned whipped cream (optional)

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.
Notes: Chilled day-old brewed coffee works well in this recipe. Or save the leftover from your morning pot for an afternoon treat!

Nutrition Facts : Calories 93.1, Fat 2.3, SaturatedFat 1.4, Cholesterol 8.7, Sodium 109.7, Carbohydrate 16.4, Fiber 0.2, Protein 2.6

CREAMY ICED VANILLA CARAMEL COFFEE

Creamy Iced Vanilla Caramel Coffee image

Cooled brewed coffee is combined in the blender with milk, nondairy creamer, caramel topping and ice and blended until smooth. Personal tip, serve in glasses just out of the freezer.

Provided by Annacia

Categories Beverages

Time 5m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 cups brewed coffee (cold or room temperature)
1 cup milk
1/3 cup french vanilla non-dairy coffee creamer
1/4 cup caramel ice cream topping (or more to taste)
3 cups crushed ice
canned whipped cream (optional)

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.

ICED CARAMEL COFFEE

Iced Caramel Coffee image

I like to make up a batch of this early in the day so I know it will be well chilled when the afternoon heat rolls in. The whipped cream is optional, but - as always - a delicious touch. If you like making cold coffee drinks, do get in the habit of making coffee ice cubes since they won't dilute your drink. This tastes great made with Cinnamon Viennese coffee - in which case you can skip the cinnamon garnish. But any type coffee will do nicely. Time includes chilling.

Provided by Annacia

Categories Beverages

Time 2h

Yield 2 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 cups strong hot brewed coffee
1/4 cup caramel sauce, plus a little extra for garnish
2 -3 tablespoons sugar, to taste
coffee ice cubes
1 1/2 cups cold milk or 1 1/2 cups half-and-half
whipped cream, for garnish (optional)
ground cinnamon, for garnish (optional)

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.

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