Cinnamon Caramel Iced Coffee Recipes

CARAMEL-CINNAMON ICED COFFEE RECIPE

Steps:

• Combine coffee and cinnamon sticks in a saucepot then bring to a simmer.
• Continue simmering for roughly 15 minutes until the coffee is fully infused with cinnamon.
• Discard the cinnamon sticks and set aside your coffee to cool down completely at room temperature.
• Pour roughly 3 cups of your cinnamon-infused coffee into ice cube trays.
• Place this into your freezer and freeze anywhere from 4 to 6 hours until firm.
• Cover and set aside the rest of your infused coffee in the chiller. Keep chilled until ready to serve.
• Before serving, drizzle caramel syrup around the insides of the glass.
• Fill up with roughly ½ cup of coffee ice cubes, then pour your chilled coffee until it's ¾'s full.
• Serve with milk and garnish with whipped cream!

CINNAMON CARAMEL COFFEE

Steps:

• Make the cinnamon flavored coffee.
• Pour the hot coffee into a container, add the caramel sauce and stir until all the sauce has dissolved.
• Next add the milk to the coffee mixture, stir, cover and place in fridge to chill.
• Whip the heavy cream, cinnamon and caramel sauce together, until the cream is smooth, thick and creamy.
• Cover and chill until needed.
• Once the coffee is thoroughly chilled pour it into a large frosted glass filled with the flavored and plain ices.
• Top with the flavored whipped cream , drizzle a little caramel sauce over cream and add a cinnamon stick for stirring.
• Enjoy, enjoy, enjoy.

CINNAMON-CARAMEL ICED COFFEE

Steps:

• Place coffee grounds inside paper filled (brewing) basket.
• Add the cinnamon to the brewing basket.
• Carefully stir the cinnamon and coffee grounds, to mix them together.
• Adjust brewing basket to fit inside the coffee maker.
• Pour the cold water inside coffee maker.
• Place caramel ice cream topping, in empty pot of the coffee maker.
• Start brewing the coffee.
• When brewing is completed, remove coffee pot from the coffee maker.
• Stir the coffee/caramel mixture, until it's well blended.
• Set coffee pot aside, to cool the coffee.
• Chill the coffee in the refrigerator, until ready to serve.
• Pour chilled coffee in glasses filled with ice, and enjoy!
• *Note: When making this coffee, the coffee I used was, Folger's Gourmet Selections Lively Columbian (Medium Roast). The caramel ice cream topping I used was, Smucker's, plus I used regular ice cubes rather than coffee flavored ice cubes. I actually prefered regular ice cubes in this coffee, as I just didn't care for the taste of the coffee flavored ice cubes in this coffee. One other thing I wanted to mention, there's no need to add sugar to the coffee, as the caramel topping gave this coffee just the right amount of sweetness.

ICED CARAMEL COFFEE

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.

CINNAMON-CARAMEL ICED COFFEE RECIPE

Steps:

• Place coffee in filter in brew basket of coffee maker; sprinkle with cinnamon. Place caramel topping in empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir until well blended. Refrigerate until ready to serve.
• Pour coffee mixture over ice cubes in tall glasses. Serve with milk and sugar, if desired.