Wednesday, August 22, 2012

Cold Caramel Coffee Recipe

I freely admit it I'm a coffee snob.  I don't drink coffee unless it's loaded with sugar, and therefore calories.  In fact, I'm fairly positive the little amount of coffee in the drink sort of makes it a coffee flavored concoction rather than coffee, LOL!  However, that means I can drink more than one a day and not go into caffeine withdrawals.  That's always nice.  *smile*

After years (yes years) of trying to make my own at home version of a store bought premade coffee, not the kind from the coffee shop, but the kind you in buy in a bottle, I finally found a way to do it.  Only mine tastes way, way better.  Seriously.  I will only make my own coffee from now on.  On the plus side, you can make three servings with three cups of a coffee and have your own supply at the ready in your fridge.  I use old jars (Mezzetta olive jars are the PERFECT size!) for mine.  Just pull out a bottle, shake and drink!

Now, to make this truly be the best flavored coffee ever, you'll need to make your own caramel sauce.  This is a labor of love, but wow, soooo worth it!

The recipe can originally be found here:

Here it is:

Vanilla Bean Caramel Sauce
Yield: 1½  cups

1 cup sugar
1¼ cups heavy cream
1 vanilla bean, split lengthwise
¼ tsp. coarse salt
½ tsp. vanilla extract

Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan.  Place over medium-low heat, watching carefully.  When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center.  Continue stirring very gently until all the sugar is melted, taking care not to over stir.  Measure out the heavy cream in a liquid measuring cup and scrape the seeds from the vanilla bean into the cream.  Set aside.  Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.  (To test the color, spoon a drop onto a white plate or bowl.)  Carefully whisk in half of the heavy cream along with the vanilla bean seeds.  The mixture will steam and bubble violently.  Stir until the cream is well incorporated, then whisk in the remaining cream.  Stir in the salt and the vanilla.  If any sugar has hardened, place the saucepan over low heat and whisk until smooth.
Store in an airtight container in the refrigerator.  If needed, it can be rewarmed in the microwave or in a saucepan over low heat.

A few notes:

Use a good sauce pan.  Too thin and you're likely to burn the sugar.

Be patient and cook this over medium-low heat as instructed.  That is around a  three on your stove.  Yes, it takes a while for the sugar to melt completely, but I promise it will happen.  Just keep stirring very slowly when it begins to liquefy, moving the sugar to the center of the pan as instructed.

Chances are high when you add the cream the sugar WILL seize on you (form into one hard ball or several hard chunks).  Don't panic.  Just slowly mix in the cream and vanilla beans and then put it back on low heat.  About a two on the stove.  It will take some time, but eventually the chunks will dissolve.  When they do, remove from heat and allow to cool. 

Be careful not stand there and eat this all before it makes it into the fridge... 

Now for the coffee recipe - 

You will need - 

Coffee maker

I use a small blender, so make each of my drinks individually.  So this recipe is for a single serving, around 14 oz.

6 oz of coffee (around a half a coffee cup)
3 1/2 teaspoons sugar
3 Tablespoons vanilla bean caramel sauce
3 ice cubes
6 oz milk

Mix hot coffee and sugar in a coffee cup, pour into blender.  Drop 3 spoons of caramel sauce into blender. Add ice cubes and milk.  Blend until mixed.  Serve and enjoy or refrigerate until ready to drink.

And it's as simple as that and sooo yummy!  You can adjust based on your preferences for the strength of your coffee and how sweet you like it.  

Happy drinking!!!


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