Icedcaramelcappuccinos Recipes

Steps:

• In a blender, combine the half-and-half, milk, 3 tablespoons caramel topping, coffee and ice cubes; cover and process until smooth. , Pour into two chilled glasses. Top with whipped cream and drizzle with remaining caramel topping. Serve immediately.

Steps:

• Stir the sugar and water in a small saucepan over medium heat until the sugar dissolves, about 5 minutes. Cool the sugar syrup completely.
• Fill 6 (8 to 12-ounce) glasses halfway with crushed ice. Pour the espresso over the ice, dividing equally. Pour 1 tablespoon of the sugar syrup and 1 tablespoon of amaretto into each glass. Stir to blend. Pour the milk into each and serve.

Steps:

• Pour vanilla syrup into the bottom of a glass. Add ice cubes and pour in milk.
• Slowly pour in cold brew concentrate. Drizzle with caramel sauce.

Steps:

• Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high until smooth. Pour drink into two 16-ounce glasses.

Steps:

• Place ground coffee in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer's directions. Refrigerate until cold. In a blender, combine cold coffee, sugar, caramel topping and ice cubes; process until smooth. Add milk and pulse to combine. Pour into glasses. If desired, top with whipped cream and additional caramel topping.

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.

Steps:

• Line an 8-inch square baking dish with aluminum foil and grease the foil with about 1 teaspoon butter.
• Melt 1 cup butter in a saucepan over medium-low heat. Stir brown sugar, sweetened condensed milk, corn syrup, and coffee granules into the melted butter. Clip candy thermometer to the side of the saucepan. Cook and stir brown sugar-butter mixture over medium heat until caramel reaches 248 degrees F (120 degrees C), about 20 minutes. Remove saucepan from heat.
• Stir walnuts, vanilla extract, and orange zest into caramel; pour into prepared baking dish. Let caramel cool to room temperature.
• Remove caramel from dish and peel aluminum foil from caramel; discard foil. Slice caramels into squares.

Steps:

• Using an espresso bean grinder, grind some espresso beans to make 1 tablespoon of ground coffee. Using a commercial espresso machine, put the 1 tablespoon of ground coffee into the portafilter (the cupped handle) and tamp the grounds lightly. Insert the portafilter into the machine and place your glass or cup underneath. Set the machine for a double shot and turn it on to extract the espresso, which should be a thick golden brown crema.
• Add 6 to 8 ice cubes to a mixing glass and pour the espresso over the cubes. Stir to bring the temperature down. Using a spoon or strainer, strain the cooled espresso into a serving glass, leaving the ice behind (if desired, ice can be included or added later). Add the cold milk to the cooled espresso in the serving glass.
• Using the steam wand of the espresso machine, steam the whole milk so that a tight, small-bubble, microfoam is created. Using a spoon, add only the tight microfoam (about 3 to 4 ounces or an amount equal to the other parts) to the milk and espresso. Serve without any garnishes so as not to mask the delightful flavors. Serve immediately.

Steps:

• Make double strength coffee by using 2 tablespoons coffee per each cup of water. You can discard the remainder or use it to make more iced cappuccinos. Chill.
• Combine chilled coffee, milk, sugar, caramel and ice in blender. Blend on high speed until all of the ice has been crushed.
• Pour into glasses. Top with whipped cream and drizzle with more caramel if desired.

Steps:

• In 4-cup microwavable measuring cup, microwave water uncovered on High 2 to 3 minutes or until very hot and almost boiling. Stir in coffee powder until dissolved. Stir in 1/4 cup of the caramel topping, the sugar and milk.
• To serve, fill 4 (12-oz) glasses two-thirds with ice. Divide coffee mixture among glasses. Top with whipped cream; drizzle with remaining 1/4 cup caramel topping.

Steps:

• In blender, place water, cocoa and sugar; cover and blend on low speed.
• Add coffee; cover and blend on high speed until thoroughly blended.
• Add ice cream; cover and blend until smooth.
• Serve immediately, over ice if desired.

Steps:

• Mix together coffee and sugar, freeze 3 hours in ice cube trays.
• Once frozen, blend coffee cubes and milk in blender until smooth.
• Serve immediately.

Steps:

• Add hot water to drink mix in tall heatproof glass; stir until dissolved.
• Stir in milk.
• Add ice. Top with COOL WHIP and cinnamon.

Steps:

• For the cappuccino: Place the coffee, milk, yogurt, syrup and ice in a blender and blend until desired.
• For the whipped cream: In a large mixing bowl, beat the cream until soft peaks form. Add the confectioners' sugar. Continue to beat until stiff peaks form. At this point, you may add extracts or any additional flavorings you may like.
• For the assembly: Pour the cappuccino in a glass and top with whipped cream. Garnish with a sprig of fresh mint.