HOMEMADE CARAMEL COFFEE CREAMER
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
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
CARAMEL-CREAM MACCHIATO COFFEE
My addition to the perfunctory coffee drinks posted on Recipezaar. From Southern Living. Tip: Don't throw out over-whipped cream; rescue it. Add a few tablespoons of additional whipping cream, then beat on low with an electric mixer until perfect peaks appear.
Provided by gailanng
Categories Beverages
Time 6m
Yield 2 serving(s)
Number Of Ingredients 4
Steps:
- Beat whipping cream, caramel topping and vanilla extract with an electric mixer on low speed until soft peaks form.
- Divide the caramel-whipped cream into 2 mugs then pour hot brewed coffee over the top.
NO-CHURN COFFEE-CARAMEL CRUNCH ICE CREAM
Provided by Food Network Kitchen
Time 15m
Yield 8 to 10 servings
Number Of Ingredients 6
Steps:
- Whisk the condensed milk, espresso powder, 1 tablespoon heavy cream and the salt in a large bowl until smooth. (The espresso powder may look speckled.)
- Beat the remaining 1 1/2 cups heavy cream in a separate large bowl with a mixer on medium-high speed until stiff peaks form, 1 to 2 minutes. Fold about half of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold in the remaining whipped cream until no white streaks remain.
- Dot the mixture with the dulce de leche and sprinkle with all but a few teaspoons of the toffee bits; drag a rubber spatula through the mixture to lightly swirl.
- Spoon the mixture into a freezer-safe 9-by-5-inch loaf pan or 2-quart baking dish. Dot with more dulce de leche and sprinkle with the remaining toffee bits; drag a rubber spatula through the top to lightly swirl. Cover with plastic wrap and freeze until firm and scoopable, at least 6 hours or overnight.
CARAMEL CREAM COFFEE
Super easy from Smuckers! Mmmm! I am going to update this to say that like Littlemafia pointed out the amount of caramel seems to be rather a lot so I just usually squeeze it in to taste and in fact have never actually measured it. :) Enjoy!
Provided by SarahBeth
Categories < 15 Mins
Time 6m
Yield 1 cup of coffee, 1 serving(s)
Number Of Ingredients 4
Steps:
- Pour coffee into large mug. Add syrup.
- Stir until blended.
- Top with whipped cream and cinnamon.
CREAMY ICED VANILLA CARAMEL COFFEE
Cooled brewed coffee is combined in the blender with milk, nondairy creamer, caramel topping and ice and blended until smooth. Personal tip, serve in glasses just out of the freezer.
Provided by Annacia
Categories Beverages
Time 5m
Yield 4 serving(s)
Number Of Ingredients 6
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.
ICED CARAMEL COFFEE
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
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.
CARAMEL COFFEE
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
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
More about "caramel cream coffee recipes"
CARAMEL CREAM COFFEE RECIPE - SUNSET MAGAZINE
From sunset.com
5/5 (3)
- Add whipping cream and sugar to a small bowl. Whip five minutes until a soft whipped cream forms, it's should be a pourable consistency.
- If using espresso, pour hot water over both shots in a mug. If using a cup of coffee, pour it into a mug for serving.
- Add cream on top of the coffee in the mug. Drizzle caramel on top of the cream, and stir to combine. Serve immediately.
- To make the caramel, cook 2/3 of cup sugar with 3 tablespoons of butter in a heavy saucepan over high heat, stirring until amber-hued, 2 to 4 minutes. Stir in one cup of whipping cream (it'll bubble up). Cook, stirring until it boils. Keeps 1 month, chilled.
COFFEE CRèME CARAMEL RECIPE | BON APPéTIT
From bonappetit.com
3.9/5 (25)Author Carla Lalli MusicServings 8Estimated Reading Time 7 mins
- Combine milk, coffee, lemon zest, and ½ cup sugar in a small saucepan. Scrape in vanilla seeds; add pod. Bring to a gentle simmer over medium heat. Remove from heat, cover, and let sit 30 minutes.
- Preheat oven to 325°. Place a 9" pie dish or 1½-qt. loaf pan next to the stove. Cook lemon juice, remaining ⅔ cup sugar, and ¼ cup water in a small saucepan over medium-low heat, stirring constantly, until sugar dissolves, about 5 minutes. Do not rush this step; if liquid boils before sugar dissolves, the caramel will never darken. Once syrup turns clear, stop stirring and increase heat to medium. Cook, swirling pan every few minutes, until caramel is deep mahogany and wisps of smoke appear. Immediately pour into pie dish. Quickly tilt pan to coat bottom and a bit of the way up the sides with caramel. Set inside a roasting pan or other ovenproof dish with high sides.
- Whisk eggs in a medium bowl to break them up a bit. Reheat coffee mixture until steaming, then pour into eggs, whisking constantly to combine. Pour through a fine-mesh sieve into caramel-lined dish. Transfer to oven and pour enough boiling water into roasting pan to come halfway up sides of dish. Bake until custard is set but still jiggles a bit at the very center, about 1½ hours. Let cool in water bath 30 minutes. Remove dish, cover with plastic wrap, and chill crème caramel until set, at least 4 hours and up to 2 days.
- To unmold, run a thin-bladed knife around edges of dish, making sure tip of knife stays flush against bottom of dish. Invert a large plate over dish, then quickly flip. Slowly lift off dish; crème caramel should slide out. If not, tap plate against countertop until it does. Serve in slices with caramel spooned over.
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