Time 10m Yield 2 servings. Number Of Ingredients 6 Steps:
In a blender, combine the half-and-half, milk, 3 tablespoons caramel topping, coffee and ice cubes; cover and process until smooth. , Pour into two chilled glasses. Top with whipped cream and drizzle with remaining caramel topping. Serve immediately.
Time 10m Yield 2 Number Of Ingredients 5 Steps:
Blend ice, coffee, milk, caramel sauce, and sugar together in a blender on high until smooth. Pour drink into two 16-ounce glasses.
Time 5m Yield 4 servings Number Of Ingredients 5 Steps:
In a blender, combine the milk, chocolate syrup, espresso powder and ice. Blend until the mixture is smooth and frothy. Divide equally among 4 chilled glasses. Sprinkle with the cinnamon for garnish.
Time 10m Yield 4 cups. Number Of Ingredients 7 Steps:
Place ground coffee in the coffee filter of a drip coffeemaker. Add water; brew according to manufacturer’s directions. Refrigerate until cold. In a blender, combine cold coffee, sugar, caramel topping and ice cubes; process until smooth. Add milk and pulse to combine. Pour into glasses. If desired, top with whipped cream and additional caramel topping.
Time 1h Yield 48 Number Of Ingredients 9 Steps:
Line an 8-inch square baking dish with aluminum foil and grease the foil with about 1 teaspoon butter. Melt 1 cup butter in a saucepan over medium-low heat. Stir brown sugar, sweetened condensed milk, corn syrup, and coffee granules into the melted butter. Clip candy thermometer to the side of the saucepan. Cook and stir brown sugar-butter mixture over medium heat until caramel reaches 248 degrees F (120 degrees C), about 20 minutes. Remove saucepan from heat. Stir walnuts, vanilla extract, and orange zest into caramel; pour into prepared baking dish. Let caramel cool to room temperature. Remove caramel from dish and peel aluminum foil from caramel; discard foil. Slice caramels into squares.
Time 35m Yield 2 serving(s) Number Of Ingredients 6 Steps:
Make double strength coffee by using 2 tablespoons coffee per each cup of water. You can discard the remainder or use it to make more iced cappuccinos. Chill. Combine chilled coffee, milk, sugar, caramel and ice in blender. Blend on high speed until all of the ice has been crushed. Pour into glasses. Top with whipped cream and drizzle with more caramel if desired.
Time 5m Yield 4 Number Of Ingredients 6 Steps:
In 4-cup microwavable measuring cup, microwave water uncovered on High 2 to 3 minutes or until very hot and almost boiling. Stir in coffee powder until dissolved. Stir in 1/4 cup of the caramel topping, the sugar and milk. To serve, fill 4 (12-oz) glasses two-thirds with ice. Divide coffee mixture among glasses. Top with whipped cream; drizzle with remaining 1/4 cup caramel topping.
Time 10m Yield 2 serving(s) Number Of Ingredients 7 Steps:
In a blender or food processor, combine the half-and-half, milk, 3 tablespoons caramel topping, coffee and ice cubes; cover and process until smooth. Pour into two chilled glasses. Top with whipped cream and drizzle with remaining caramel topping. Serve immediately.
