Caramel Chocolate Coffee Cooler Recipes

CHOCOLATE-CARAMEL RUM COFFEE

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.

HOMEMADE CHOCOLATE CARAMEL COFFEE CREAMER

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.

CARAMEL CHOCOLATE COFFEE

Steps:

• Stir together.
• Serve hot.

COFFEEHOUSE CARAMEL-DARK CHOCOLATE-LATTE COOKIE

Steps:

• Preheat oven to 350°. In a large bowl, cream butter, shortening and sugars until light and fluffy. Beat in egg, ice cream topping and vanilla. In another bowl, whisk flour, coffee granules, baking soda and salt; gradually beat into creamed mixture. Fold in chocolate chips., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool. Freeze option: Drop dough by rounded tablespoonfuls onto waxed paper-lined baking sheets; freeze until firm. Transfer to airtight container; return to freezer. To use, bake frozen cookies as directed, increasing time by 1-2 minutes.

WARM CHOCOLATE-CARAMEL COFFEE

Steps:

• Place flavored instant coffee in cup or mug. Stir in hot milk until instant coffee is completely dissolved.
• Add toppings; stir until well blended.
• Top with thawed COOL WHIP Whipped Topping, if desired. Serve immediately.

CARAMEL COFFEE

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.

CARAMEL COFFEE COOLER

Steps:

• Brew the coffee in a drip coffee machine, filling the coffee pot with water up to the 3 cup line.
• Brew twice.
• Let cool and freeze in an ice cube tray.
• Blend 3-4 coffee ice cubes and remaining ingredients in a blender until thick and frothy and all ice cubes have been incorporated.
• If you add 4 coffee ice cubes and 2 tbsp. of caramel sauce, it is *even better* IMO.
• Enjoy, this is my favorite coffee drink to date.

CARAMEL-CHOCOLATE COFFEE COOLER

Steps:

• In a blender, combine the espresso, half-and-half, coffee ice cubes and vanilla and caramel syrups. Blend until smooth.
• Drizzle the inside of the glass with some of the caramel sauce then pour mixture into the glass. Top with whipped cream, cherry and drizzle with additional caramel sauce over the top.