Creamy Iced Vanilla Caramel Coffee Food

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.

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.

HOMEMADE CARAMEL VANILLA ICED COFFEE

Steps:

• In a SMALL pot, stir together all of the caramel ingredients on medium heat. Bring to a boil.
• Once boiling, cook until the caramel reduced by almost 1/2 and deepens in color, stirring constantly so that it doesn't burn, this takes about 5-6 minutes.
• Immediately transfer to a measuring glass (you should have just over 1/3 cup of caramel) and let sit for at least 2 hours, stirring occasionally, until nice and thick.

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

ICED CARAMEL COFFEE

Steps:

• In a dry heavy skillet cook 3 tablespoons sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep golden. Add 3/4 cup water and simmer, stirring, until caramel is dissolved. (Mixture will bubble up.)
• In a metal bowl stir together espresso powder and remaining tablespoon sugar. Pour hot caramel over espresso mixture and stir until dissolved. Stir in vanilla and remaining 1/4 cup water.
• In a blender blend together caramel coffee mixture, milk, cream, and ice until smooth.
• Serve iced coffee topped with whipped cream.

CREAMY VANILLA ICED COFFEE

Steps:

• blend all ingredients except ice in blender.
• add ice and blend until smooth.
• Enjoy!

CREAMY VANILLA COFFEE

Steps:

• Place ground coffee in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions., In a small bowl, combine sugar and dry pudding mix. Stir in milk and coffee. Chill until serving.