Caramel Chocolate Coffee Recipes

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CHOCOLATE-CARAMEL RUM COFFEE



Chocolate-Caramel Rum Coffee image

This decadent coffee drink can stand alone as a final course or as a delightful complement to any chocolate or caramel dessert. Our family loves it after a special dinner or just for sipping in front of the fireplace. -Joyce Conway, Westerville, Ohio

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 12

2 cans (12 ounces each) evaporated milk
3/4 cup rum
1/2 cup chocolate syrup
1/2 cup caramel sundae syrup
1/4 cup packed brown sugar
4 cups hot brewed coffee
2 tablespoons coffee liqueur
COFFEE WHIPPED CREAM:
1 cup heavy whipping cream
6 tablespoons confectioners' sugar
2 tablespoons coffee liqueur
Instant espresso powder, optional

Steps:

  • In a large saucepan, combine the milk, rum, syrups and brown sugar. Cook over medium heat until hot (do not boil). Stir in coffee and liqueur., Meanwhile, in a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Fold in liqueur until combined., Pour coffee mixture into mugs. Garnish with a dollop of coffee whipped cream and, if desired, espresso powder.

Nutrition Facts : Calories 437 calories, Fat 16g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 166mg sodium, Carbohydrate 50g carbohydrate (43g sugars, Fiber 0 fiber), Protein 7g protein.

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

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

CARAMEL CHOCOLATE COFFEE



Caramel Chocolate Coffee image

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

Provided by diner524

Categories     Beverages

Time 10m

Yield 1 serving(s)

Number Of Ingredients 4

1 cup coffee, freshly brewed
2 tablespoons caramel ice cream topping
1 tablespoon chocolate syrup
1 -2 tablespoon cream (optional)

Steps:

  • Stir together.
  • Serve hot.

Nutrition Facts : Calories 168.9, Fat 1.8, SaturatedFat 0.8, Cholesterol 0.6, Sodium 209.5, Carbohydrate 38.2, Fiber 0.9, Sugar 6.5, Protein 1.7

COFFEE CARAMELS WITH DARK CHOCOLATE



Coffee Caramels with Dark Chocolate image

Provided by Food Network

Categories     dessert

Time 9h25m

Yield about 6 1/2 dozen pieces

Number Of Ingredients 11

Cooking spray
2 cups heavy cream
1 3/4 cups granulated sugar
1 1/4 cups light corn syrup
1/2 cup light brown sugar
6 tablespoons unsalted butter
1 1/2 tablespoons finely ground espresso powder
1 teaspoon vanilla extract
1/2 teaspoon sea salt
2 cups dark chocolate chips, melted
Chocolate wafer cookie crumbles, for garnish

Steps:

  • Lightly spray the bottom and sides of a 9-inch square baking pan with cooking spray. Line the pan with parchment paper, leaving an overhang; lightly spray the parchment with cooking spray. Set aside. Prepare a large heatproof bowl of cold water that will accommodate the bottom of a large heavy saucepan.
  • Place the cream, granulated sugar, corn syrup, brown sugar, butter and espresso powder in a large, heavy saucepan. Bring the mixture to a light boil over medium-high heat, stirring until the sugars have dissolved and the butter is melted. Reduce the heat to medium and cook, stirring occasionally, until the caramel is thick and bubbling and reaches a temperature of 245 degrees F on a candy thermometer.
  • Remove the saucepan from the heat and immediately stir in the vanilla and salt. Cool the caramel to room temperature by placing the bottom of the pan in the prepared water bath.
  • Pour the caramel into the prepared baking pan and let stand, uncovered, until set, at least 8 hours.
  • Lift the caramel out of the pan using the parchment overhang, and slice into 1-inch cubes.
  • To finish, dip the bottom half of each caramel into the melted chocolate. Top with cookie crumbles. Set aside until set, about 30 minutes

HOMEMADE CHOCOLATE CARAMEL COFFEE CREAMER



HOMEMADE CHOCOLATE CARAMEL COFFEE CREAMER image

This recipe evolved from the pandemic shortages. For quite a long time, my favorite coffee creamer was not to be found anywhere around where we live. I thought we were prepared for just about anything, but I was NOT prepared to go without my coffee creamer, LOL. So, I made my own and it's even better than the stuff I used to...

Provided by Tere Gill

Categories     Other Drinks

Time 20m

Number Of Ingredients 6

1 can(s) sweetened condensed milk
1 Tbsp dark brown sugar
3 Tbsp cocoa powder
2 c whole milk
1 pinch fine sea salt
1/4 tsp pure vanilla extract

Steps:

  • 1. In a medium saucepan, combine condensed milk, cocoa powder, brown sugar and a pinch of salt until cocoa is well incorporated.
  • 2. Gradually stir in whole milk until well combined.
  • 3. Cook over medium heat, stirring constantly, until mixture is hot and just reaches a slight simmer; remove from heat immediately. Add 1/4 teaspoon vanilla extract; stir.
  • 4. Stir the mixture several times as it begins to cool. To hasten cooling, carefully place pan in a bowl of cold water and stir several times until lukewarm.
  • 5. Use a funnel to pour cooled mixture into a clean, used creamer container or a glass jar with lid.
  • 6. Store in refrigerator.

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