Caramel Coffee Recipes

CARAMEL COFFEE

Caramel Coffee image

Make and share this Caramel Coffee recipe from Food.com.

Provided by Cindi M Bauer

Categories Beverages

Time 1m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

4 tablespoons folgers automatic drip regular grind coffee
4 1/2 cups cold water
1/2 cup caramel ice cream topping, I like to add 2/3 - 3/4 cup
french vanilla cool whip, thawed
English toffee bits or chocolate-covered toffee bits

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.

Nutrition Facts : Calories 69.1, Cholesterol 0.3, Sodium 99, Carbohydrate 18.1, Fiber 0.2, Protein 0.4

FROZEN CARAMEL COFFEE

Frozen Caramel Coffee image

Who knew caramel syrup, milk, and Gevalia® Cold Brew Concentrate could blend together with ice to make such a delicious summer or anytime beverage?

Provided by Paula

Categories Drinks Recipes Coffee Drinks Recipes

Time 5m

Yield 1

Number Of Ingredients 7

Ingredients

½ cup Gevalia® Cold Brew Concentrate - Vanilla
½ cup whole milk
2 tablespoons caramel ice cream topping
2 teaspoons white sugar, or to taste
8 ice cubes
1 tablespoon whipped topping (such as Cool Whip®)
2 teaspoons caramel ice cream topping, or to taste

Steps:

Place cold brew concentrate, milk, 2 tablespoons caramel ice cream syrup, and sugar in blender; blend until mixed, 5 to 10 seconds. Add ice cubes and blend well, about 5 seconds. Pour into a glass.
Serve topped with whipped topping and a drizzle of caramel syrup.

Nutrition Facts : Calories 265.5 calories, Carbohydrate 52.6 g, Cholesterol 12.7 mg, Fat 5.1 g, Fiber 0.5 g, Protein 4.7 g, SaturatedFat 3.3 g, Sodium 271 mg, Sugar 14.6 g

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.

HOMEMADE CARAMEL COFFEE CREAMER

Homemade Caramel Coffee Creamer image

Half-and-half with a twist! Don't want to buy the coffee creamer from the store with all of the hydrogenated oils? Here is a quick and easy way to make your very own homemade coffee creamer! Store in the fridge and add to black coffee to give it a ring!

Provided by Aminta bruzas

Categories Drinks Recipes Coffee Drinks Recipes Creamer

Time 15m

Yield 20

Number Of Ingredients 5

Ingredients

¼ cup unsalted butter
2 ½ cups half-and-half
½ cup brown sugar
1 tablespoon dark corn syrup (such as Karo®)
2 teaspoons vanilla extract

Steps:

Melt butter in a saucepan over medium heat. Stir in 1/2 cup half-and-half, brown sugar, and corn syrup; bring to a boil. Boil, without stirring, until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 5 minutes. Stir in remaining half-and-half and vanilla extract.

Nutrition Facts : Calories 84.7 calories, Carbohydrate 7.5 g, Cholesterol 17.3 mg, Fat 5.8 g, Protein 0.9 g, SaturatedFat 3.6 g, Sodium 15.8 mg, Sugar 5.7 g

COFFEE-CARAMEL SAUCE

Coffee-Caramel Sauce image

Categories Sauce Coffee Milk/Cream Dairy Dessert Christmas Vegetarian Quick & Easy Edible Gift Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes about 1 3/4 cups (enough for two 8-ounce jars)

Number Of Ingredients 6

Ingredients

8 tablespoons water
4 teaspoons instant coffee powder
1 1/3 cups sugar
2/3 cup whipping cream
5 tablespoons unsalted butter, diced
Pinch of salt

Steps:

Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)

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