Best Caramel Coffee Recipes

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.

COFFEE-CARAMEL CRèME BRûLéE

Steps:

• Bring 1 cup cream and coffee beans to simmer in heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
• Preheat oven to 325°F. Stir 2/3 cup sugar and 1/2 cup water in heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to boil, brushing down sides of pan with wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
• Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
• Arrange eight 2/3- to 3/4-cup ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of ramekins or custard cups.
• Bake custards until just set in center, 65 to 70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
• Sprinkle top of each custard with 1 teaspoon raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternatively, preheat broiler. Arrange custards on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.

COFFEE-CARAMEL SAUCE

Steps:

• Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)

COFFEE-CARAMEL CREME BRULEE

Steps:

• Bring 1 cup cream and coffee beans to a simmer in a heavy small saucepan. Remove from heat; cover and let steep at least 20 minutes and up to 1 hour.
• Preheat oven to 325 degrees F. Stir 2/3 cup sugar and 1/2 cup water in a heavy medium saucepan over low heat until sugar dissolves. Increase heat to medium-high and bring to a boil, brushing down sides of pan with a wet pastry brush. Boil without stirring until syrup is deep amber, swirling pan occasionally, about 11 minutes. Remove pan from heat. Add remaining 1 cup whipping cream (mixture will bubble up). Stir over low heat until caramel is smooth. Stir in half and half. Strain coffee-infused cream into caramel cream; discard coffee beans in strainer.
• Whisk yolks, salt, and remaining 1/3 cup sugar in large bowl to blend. Gradually whisk in cream mixture. Strain custard into large measuring cup.
• Arrange 8 (2/3 - 3/4 cup) ramekins or custard cups in roasting pan. Divide custard among ramekins. Add enough warm water to roasting pan to come halfway up sides of cups.
• Bake custards until just set in center, 65-70 minutes. Transfer custards from water bath directly to refrigerator. Chill uncovered until cold, at least 3 hours and up to 1 day.
• Sprinkle top of each custard with 1 teaspoons raw sugar. Using kitchen torch, melt sugar on each custard until deep amber. (Alternate method - preheat broiler. Arrange custard cups on small rimmed baking sheet; broil until sugar topping melts and browns, about 2 minutes.) Refrigerate custards until sugar topping hardens, at least 30 minutes and up to 1 hour (do not chill longer than 1 hour or topping will start to soften). Serve custards cold.

HOMEMADE CARAMEL COFFEE CREAMER

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.

CARAMEL COFFEE SYRUP

Steps:

• mix 1/4 cup water and all sugar in a saucepan over medium-high heat til sugar is dissolved. DO NOT LET IT BOIL UNTIL SUGAR IS DISSOLVED COMPLETELY.
• Turn heat to high and cover and let boil for two minutes.
• Uncover and stir gently while it continues to boil until it turns a nice deep amber color. Remove from heat.
• CAUTION: READ CAREFULLY: Stand back to avoid scalding yourself as mixture will begin to bubble rapidly when you do the next step.
• Add the rest of the water and then when the bubbles settle a bit the vanilla and salt and stir gently to mix. Let cool and it will keep in the fridge for up to six months.

PULL-APART CARAMEL COFFEE CAKE

Steps:

• Preheat oven to 350°. Cut each biscuit into four pieces; arrange evenly in a 10-in. fluted tube pan coated with cooking spray. In a small bowl, mix remaining ingredients until blended; pour over biscuits., Bake 25-30 minutes or until golden brown. Cool in pan 5 minutes before inverting onto a serving plate.

COFFEE CRèME CARAMEL

Steps:

• In a small saucepan, stir together 1/4 cup sugar, pinch of salt, and 1 tablespoon water. Cover and cook, without stirring, over medium heat until sugar has dissolved and mixture is bubbling, about 2 minutes. Remove lid; continue to cook, swirling occasionally, until amber, about 2 minutes more. Remove from heat; carefully stir in coffee (mixture will bubble).
• When bubbling subsides, pour caramel into a 3-cup ceramic dish, or divide between two 4-inch ramekins. Tilt to completely coat bottom and halfway up sides. Let cool completely at room temperature, about 30 minutes.
• Preheat oven to 325°F. Scrape vanilla seeds into a clean small saucepan; add vanilla pod, half and half, and 1/4 cup sugar. Heat over medium until bubbles form around edges; remove from heat. In a bowl, whisk together eggs and yolk, and remaining 1/4 cup sugar and 1/4 teaspoon salt. Slowly whisk into hot half-and-half mixture. Strain through a sieve.
• Pour into dish coated with caramel. Place in a roasting pan on center rack of oven; add boiling water to reach halfway up sides of custard dish. Bake until custard is set around edges and still slightly jiggly in center, 35 to 40 minutes.
• Remove dish from water bath and let cool completely, then refrigerate, uncovered, at least 2 hours and up to overnight. Run a thin, flexible knife around edge of crème caramel to release it. Place a serving plate on top, flip to unmold, and serve.

PECAN COFFEE CAKE WITH WARM CARAMEL SAUCE

Steps:

• To make the cake, preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan. Place the pecans in a food processor and pulse until they're chopped medium-fine; reserve 3/4 cup.
• Stir together the flour, baking soda, baking powder and salt and add to the pecans in the food processor. Pulse until pecans are ground and well mixed with the flour. Set aside.
• Using an electric mixer, cream the butter and sugar together until very light. Add the eggs, 1 at a time, beating well after each addition. Mix in the vanilla and bourbon. Add the flour mixture alternately with the sour cream, beginning and ending with flour and mixing just to combine. Fold in the reserved pecans.
• Scrape the batter into the prepared pan and bake the cake until the top springs back when touched in the center, about 1 hour and 10 minutes. Let stand for 10 minutes, turn onto a rack, reinvert and let cool.
• Meanwhile, to make the sauce, place the sugar in a medium saucepan and stir in the water. Use a pastry brush dipped in water to wash down any sugar crystals clinging to the side of the pan. Place over medium heat and cook without stirring until mixture turns a deep caramel color.
• Remove from heat and carefully add the cream and bourbon. Return the pan to the heat and continue stirring until the mixture is smooth. The sauce can be made ahead and reheated.
• To serve, place a slice of cake on each plate and spoon some of the warm sauce beside it.

CARAMEL COFFEE COOLER

Steps:

• 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.

CARAMEL-PECAN SOUR CREAM COFFEE CAKE

Steps:

• For Cake: Cream butter and sugar in a large bowl. Add eggs and vanilla. Combine flour, baking soda, and baking powder in a separate bowl. Alternately add flour mixture and sour cream to butter mixture. Beat until fluffy.
• For Filling: Combine cinnamon, brown sugar, and pecans in small bowl.
• Assembly and Baking: Grease and flour 9x13 baking dish. Pour half of batter into pan and spread evenly. Sprinkle half of filling over batter. Pour and spread remaining batter and sprinkle with remaining filling. Bake for 35 minutes at 350º. While baking, prepare topping.
• For Caramel Topping: Melt butter in medium saucepan over moderate heat. Add milk, brown sugar, and pecans and stir 3-4 minutes.
• When cake is done, remove from oven and pour caramel mixture over the top, spreading evenly. Broil cake, watching carefully, until caramel topping begins to bubble, about 3 minutes. Let cake cool completely.

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.

COFFEE LIQUEUR BREAD PUDDING WITH CARAMEL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2 quart shallow baking dish. Set aside. Toss bread cubes with melted butter, and place half of them in prepared baking dish. Sprinkle with cherries or pecans. Top with remaining buttered bread cubes.
• In a large bowl, whisk eggs, 1/2 cup sugar, vanilla, almond extract and salt. Heat milk and coffee liqueur in a small saucepan, then whisk into egg mixture. Pour mixture over bread. Press gently, to moisten the bread cubes. Let stand 30 minutes. Press bread cubes down again. Combine remaining 1/4 cup sugar and cinnamon in a bowl. Sprinkle mixture over pudding.
• To make the Caramel Sauce: In a 2 quart saucepan, bring brown sugar, butter, and corn syrup to a boil. Stir until smooth. Boil for 1 minute. Pour over moistened bread cubes.
• Place baking dish in a larger baking pan. Pour some boiling water in the large pan halfway up the side of the smaller baking dish.
• Bake for 45 to 50 minutes, or until golden. Serve warm.

CREAMY ICED VANILLA CARAMEL COFFEE

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.

CARAMEL APPLE COFFEE CAKE

Steps:

• In a large bowl, beat eggs until foamy; gradually add sugar. Blend in oil and vanilla. Combine flour, salt and baking soda; add to egg mixture. Stir in apples and pecans. Pour into a greased 10-in. tube pan; bake at 350° for 1-1/4 hours or until a toothpick comes out clean. Cool for 10 minutes before inverting onto a serving plate., In a small saucepan, combine topping ingredients. Bring to a boil; boil 3 minutes, stirring constantly. Slowly pour over warm cake (some topping will run down onto the serving plate.)

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.

CARAMEL APPLE PECAN COFFEE CAKE

Steps:

• 1. Cream shortening and l/2 cup butter: gradually add 2 cups sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition.
• 2. Combine 3 cups flour, baking powder, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Spoon half of batter into a greased and floured 13- x 9- x 2-inch baking pan. Arrange apple slices over batter. Spread remaining cake batter evenly over top.
• 3. TOPPING:
• 4. Combine 1/2 cup flour, 1/2 cup sugar, and cinnamon, mixing well. Cut in 3 tablespoons butter with a pastry blender until mixture resembles coarse meal; stir in chopped pecans. Sprinkle mixture evenly over batter. Bake at 350° for 55 minutes. This cake should be a darker brown around edges in order to be done. Cool completely.
• 5. Mix drizzle & drizzle over top of cake.

COFFEE-TOFFEE CAKE WITH CARAMEL FROSTING

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom and sides of 13x9-inch pan. In small bowl, dissolve coffee granules in boiling water.
• In large bowl, beat cake mix, 1 cup water, the oil, eggs and coffee mixture with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pan.
• Bake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In medium bowl, mix frosting and caramel topping. Frost cake with frosting mixture. Sprinkle with toffee candy. Store loosely covered.

FLAN DE CAFE (COFFEE CARAMEL CUSTARD)

Steps:

• In a small, heavy frying pan, heat the 3/4 cup sugar over medium-low heat until it begins to dissolve. Shake the pan slightly, but do not stir, until all the sugar has melted, about 10 minutes. Increase the heat and stir the sugar as it begins to bubble and take on color.
• When the sugar is a dark, caramel color, pour into a 6-cup charlotte mold or souffle dish and quickly turn in all directions, tipping the mold or dish from side to side until the surface -- the bottom -- and about 2 inches up the sides is lightly coated with the caramel. If the caramel thickens before it reaches this point, then heat the mold over a low flame until the caramel runs more smoothly.
• Preheat the oven to 325 degrees.
• Place the milk, salt and remaining 1/2 cup sugar into a heavy saucepan. Bring to a simmer and stir to dissolve sugar. Continue boiling -- being careful the mixture doesn't boil over -- until the milk has reduced by about half a cup, about 20 minutes. Stir in the vanilla extract and coffee powder, and set aside to cool.
• In a separate bowl, beat the eggs and yolks together; when the milk is tepid, stir the eggs into the milk. Pour through a strainer into the prepared mold or dish; set in a hot-water bath and bake in the lower third of the oven for 1 to 1 1/2 hours, or until custard is set and a knife comes out clean; cooking times vary with the depth of the mold. Set aside to cool completely before refrigerating; the flan should be served chilled. To unmold, carefully insert a blunt, thin metal spatula around the rim of the custard and gently tip the mold from side to side to see if it is loose. If the caramel on the bottom of the pan has hardened, place in a pan of hot water to loosen and test again. Unmold into a serving dish.