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.
ith 1/4 cup Salted Caramel Sauce. Top with half of
our the hot coffee into a container, add the caramel sauce and
I use Recipe #312986 for my syrup.
combine the syrup, cream, and milk in a tall glass and mix well. Add ice. Add coffee and stir and enjoy.
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.
Notes: Chilled day-old brewed coffee works well in this recipe. Or save the leftover from your morning pot for an afternoon treat!
combine the coconut water, sugar, caramel sauce, and fish sauce and
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.
While the coffee is still hot, pour it
Place coffee and cinnamon in brew basket of coffee maker.
Add water to coffee maker and brew coffee.
Mix the caramel topping and the apple cider together, then halve the mixture between two coffee mugs.
Pour the steaming coffee into the prepared mugs and top with the whipped cream.
Drizzle on the caramel topping and sprinkle with cinnamon.
br>Adjust basket to fit coffee maker.
Pour the 4
Add 1/4 cup caramel topping to a large coffee cup. Finish filling with fresh coffee.
Add creamer to taste. Top with Reddi-Wip and a sprinkle of cinnamon. Yum!
Pour 1 cup coffee into an ice tray. Freeze until solid, 3 to 4 hours.
Place 6 coffee ice cubes in a tall glass; add white chocolate syrup. Pour in cold coffee; add coffee creamer.
Melt butter in a large skillet.
Add coconut and chopped pecans.
Cook until golden brown, stirring frequently.
Set mixture aside.
Combine cream cheese and Eagle Brand milk.
Beat until smooth.
Fold in Cool Whip.
Layer 1/4 of cream cheese mixture in each pie shell.
Drizzle caramel topping on each pie.
Sprinkle 1/4 of coconut mixture on top.
Repeat layers with remaining ingredients, ending with coconut.
Cover and freeze until firm. Let frozen pies stand at room temperature for 10 minutes before slicing.
Combine the coffee, vanilla shake powder and vanilla flavored syrup.
Garnish with cinnamon, if using.
Place flavored instant coffee in cup or mug. Gradually add hot milk, stirring constantly, until instant coffee is completely dissolved. Add chocolate and caramel syrups. Stir until well blended. Top with thawed Cool Whip whipped topping, if desired. Serve immediately. Prep time: 5 minutes. Total time: 5 minutes. Makes 1 serving.
Grease and lightly flour Bundt cake pan.
Put frozen rolls in pan.
In saucepan, simmer butter, pudding and brown sugar.
Drizzle over rolls.
Cover pan with towel and put in cold oven overnight. Bake next morning at 350\u00b0 for 35 to 40 minutes starting in cold oven.
Invert pan onto plate immediately upon removing from oven.
Spray Pam in angel food pan.
Mix dry pudding mix and sugar together.
Add 1/2 cup chopped nuts (optional) to the mix. Sprinkle in bottom of pan.
Place frozen rolls on top of mix so entire bottom of pan is covered.
Pour melted butter over all. Cover with a towel and allow to rise all night (not in the refrigerator).
Next morning, bake at 350\u00b0 for 25 to 30 minutes. Allow to set for 10 minutes, then invert on plate.
Delicious plain or with butter.
Butter a large Bundt pan.
Sprinkle chopped nuts over the bottom of pan.
Place frozen rolls over the nuts; sprinkle pudding mix over the rolls.
Melt butter or margarine, adding brown sugar and cinnamon.
Pour mixture over the rolls.
Cover pan with a damp towel and let rise overnight.
Bake at 350\u00b0 for 20 to 25 minutes. Let stand a few minutes before turning out of pan.
In top of double boiler over hot water, place caramel and whipping cream.
Stir until caramels are melted and sauce is smooth.
Layer sauce and ice cream in 4 parfait glasses, beginning and ending with sauce.
Top each parfait with chopped pecans.
rop in all of the frozen balls of dough, spreading around