Icedcaramelcoffee Recipes

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:

• In a blender, combine the cold coffee, whole milk, sugar, caramel and chocolate syrups, and salt.
• Blend on medium speed for 20 seconds.
• Add a pinch of vanilla extract and 3 cups of ice. Blend on high speed until the drink is smooth and creamy.
• Serve as desired.

Steps:

• I use Recipe #312986 for my syrup.
• combine the syrup, cream, and milk in a tall glass and mix well. Add ice. Add coffee and stir and enjoy.

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.

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.

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!

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.