Best Caramel Chocolate Coffee Recipes

SKINNY WHITE CHOCOLATE CARAMEL ICED COFFEE

Steps:

• 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.

HOMEMADE COFFEE CREAMER (CHOCOLATE-CARAMEL)

Steps:

• Pour sweetened condensed milk, cream, chocolate syrup, caramel syrup, and vanilla extract in a sealable container. Seal the container and shake until mixture is completely combined. Store in the refrigerator.

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.

TOFFEE COFFEE CHOCOLATE CARAMEL BARS

Steps:

• Preheat oven to 350°F.
• Grease a 9 x 13 pan.
• Beat together the cake mix, oil, ½ cup coffee and eggs.
• Add Swirled Chocolate-Caramel chips in the mix with a wooden spoon.
• Spoon approximately ¾ of the mixture into the bottom of prepared pan. Press with spatula to spread it to cover the bottom.
• Bake this layer for 10 minutes.
• In a double boiler or saucepan on low heat, warm the butter, chocolate covered caramels, ½ cup coffee, and condensed milk until all items are blended together and smooth. Continually swirl with a wooden spoon to prevent burning.
• Pour the filling over the partially baked crust.
• Sprinkle with 1/2 cup pecans.
• Spoon the remaining ¼ batter mix over the pecans.
• Finish by sprinkling with chopped toffee bars and remaining 1/2 cup pecans.
• Bake an additional 30 minutes.
• Allow the pan to cool completely and cut into square bars.

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.

CHOCOLATE CARAMEL HAZELNUT ICE COFFEE

Steps:

• Stir together the espresso, simple syrup, melted chocolate, caramel syrup and hazelnut liqueur in a heat-proof pitcher. Cover and refrigerate until chilled.
• Fill tall glasses with ice and fill 3/4 of the glass with coffee mixture and top off with whipped cream.

COFFEE AND CHOCOLATE PARIS-BREST WITH WARM CARAMEL SAUCE

Steps:

• For Sauce:
• Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep golden brown, occasionally washing down sides of pan with wet pastry brush, about 9 minutes. Add cream (mixture will bubble up). Reduce heat to very low. Stir until caramel dissolves completely and mixture is smooth. Add butter, chocolate and espresso powder and stir until smooth. (Sauce can be prepared 2 days ahead. Cover and refrigerate.)
• For Filling:
• Whisk sugar and yolks in medium bowl until thick, about 1 minute. Add flour and beat until well blended. Combine half and half and espresso powder in heavy medium saucepan. Scrape in vanilla seeds; add pod. Bring just to simmer over medium heat. Gradually whisk hot half and half mixture into egg mixture. Return egg mixture to same saucepan and cook until mixture is very thick and boils, whisking constantly. Pour mixture into medium bowl. Remove vanilla pod. Add chocolate and whisk until smooth. Press plastic wrap directly on surface of filling to prevent skin from forming; cool completely.
• Whisk filling until smooth. Beat chilled whipping cream in another medium bowl until stiff peaks form. Fold whipped cream into filling in 2 additions. Cover and chill at least 2 hours. (Can be prepared 8 hours ahead.)
• For Pastry:
• Position rack in center of oven and preheat to 425°F. Stack 2 cookie sheets. Line top cookie sheet with parchment. Trace 8 1/2-inch-diameter circle on parchment, using cake pan as guide. Turn parchment over. Butter circle lightly and dust with flour.
• Combine milk, butter, sugar, espresso powder and salt in heavy medium saucepan. Bring just to boil over medium heat, stirring until butter melts and sugar dissolves. Add flour and cook 3 minutes, stirring vigorously with wooden spoon (mixture will form ball). Remove from heat. Make well in center of dough. Break 1 egg into well. Using wooden spoon, beat rapidly until egg is incorporated and dough is smooth, about 1 minute. Repeat with second egg. Beat third egg to blend in small bowl. Reserve 1 tablespoon egg for glaze. Add remaining beaten egg to dough and beat until smooth.
• Fit pastry bag with 3/4-inch star tip (no. 7). Transfer warm dough to bag. Pipe 3/4-inch-wide ring over traced circle on parchment. Pipe second ring inside first, making certain batter adheres to inside of first ring. Pipe third ring atop center of first two rings. Brush lightly with reserved egg glaze. Sprinkle with sliced almonds.
• Bake pastry 2 minutes. Reduce oven temperature to 375°F. and bake until pastry is golden brown and firm to touch, about 40 minutes longer. Turn off heat. Leave pastry in oven 5 minutes. Remove from oven. Carefully remove pastry from parchment. Using serrated knife, cut pastry in half horizontally. Arrange cut sides up on rack (pastry will appear moist and slightly doughy inside). Cool completely.
• Fit clean pastry bag with 3/4-inch (no. 7) star tip. Transfer filling to bag. Place pastry bottom on platter. Pipe filling into pastry in large circular mounds. Set top of pastry over filling. Dust lightly with powered sugar. Gently heat sauce in heavy small saucepan. Mix in rum. Using serrated knife, cut pastry into wedges. Serve, passing sauce separately.

CARAMEL CHOCOLATE COFFEE

Steps:

• Stir together.
• Serve hot.

CHOCOLATE CARAMEL COFFEE CAKE

Steps:

• 1. Mix first eight ingredients and caramel chips to form dough, divide dough in 1/2 and spread first half into 9x13 buttered and floured baking pan. Cover dough with 1/2 the semi-sweet chocolate chips and sprinkle with cinnamon sugar mixture. Spread 2nd half of dough on top and repeat with 2nd half of chocolate chips and cinnamon sugar.
• 2. Bake at 350 degree for 30 minutes. This coffee cake is good warm and cold! If you want to, sometimes I add a caramel drizzle on the top and serve it warm with a dark Colombian coffee.

CHOCOLATE CARAMEL COFFEE CAKE

Steps:

• Beat butter at medium speed with an electric mixer until creamy; gradually add sugar, beating well.
• Add eggs, 1 at a time, beating just until yellow disappears.
• Combine flour, baking powder, and soda, add to butter mixture alternately with sour cream, beginning and ending with flour mixture. Beat at low spee until blended after each additon. Stir in vanilla.
• Spread half of batter into 2 greased 9-inch square pans.
• Sprinkle 1/2 cup morsels evenly over batter in each pan.
• Spread remaining batter over morsels.
• Bake at 350 degrees for 35 minutes or until cakes begin to leave sides of pan and wooden pick inserted in center comes out clean. (There will be melted chocolate on pick but no wet batter.).
• Cool in pans on wire racks.
• Drizzle Powdered Sugar Glaze over warm cakes, and sprinkle evenly with remaining 2/3 cup morsels.
• Powdered Sugar Glaze:.
• Stir together powdered sugar, vanilla and 2 tablespoon milk until smooth. Add additional milk if needed.

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 CHOCOLATE COFFEE

Steps:

• 1. Stir together. Serve hot.