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1-3/4 cups cold water
2 tablespoons of ground coffee
1/2 cup caramel sauce/topping
1/2 cup half-and-half cream
coffee flavored ice cubes
Cool Whip Whipped Topping (to garnish the coffee)
ground cinnamon (to garnish the coffee)
Extra caramel sauce/topping (to garnish the coffee)
Pour 1-3/4 cups of cold water inside the coffee maker.
Place ground coffee inside paper filled (brewing) basket.
Adjust basket to fit the coffeemaker.
Start brewing the coffee.
When coffee is done brewing, add the caramel topping to the coffee pot; stir until well mixed.
(If you can't mix coffee and caramel sauce in coffee pot, then mix in a glass measuring cup.)
Place flavored coffee in the refrigerator to chill.
(Be sure to cover the coffee before chilling it. Can use Saran or Glad Plastic Wrap, to cover.)
Once the coffee has chilled, add a 1/2 cup of half-and-half, and stir to mix.
When ready to serve, add coffee ice cubes to one 16-ounce glass.
(I added 7 large coffee ice cubes to my glass.)
Pour 8-ounces (1 cup) of the caramel coffee over the ice cubes.
(It should fill the glass 3/4's full.)
Top the coffee with a large dollop or two, of the Cool Whip.
Lightly sprinkle a bit of the ground cinnamon, over the whipped topping.
Drizzle a bit of the caramel sauce/topping, ontop as well, and serve.
This makes exactly 2-1/2 cups of caramel-coffee.
2 tablespoons of ground coffee
1/2 cup caramel sauce/topping
1/2 cup half-and-half cream
coffee flavored ice cubes
Cool Whip Whipped Topping (to garnish the coffee)
ground cinnamon (to garnish the coffee)
Extra caramel sauce/topping (to garnish the coffee)
Pour 1-3/4 cups of cold water inside the coffee maker.
Place ground coffee inside paper filled (brewing) basket.
Adjust basket to fit the coffeemaker.
Start brewing the coffee.
When coffee is done brewing, add the caramel topping to the coffee pot; stir until well mixed.
(If you can't mix coffee and caramel sauce in coffee pot, then mix in a glass measuring cup.)
Place flavored coffee in the refrigerator to chill.
(Be sure to cover the coffee before chilling it. Can use Saran or Glad Plastic Wrap, to cover.)
Once the coffee has chilled, add a 1/2 cup of half-and-half, and stir to mix.
When ready to serve, add coffee ice cubes to one 16-ounce glass.
(I added 7 large coffee ice cubes to my glass.)
Pour 8-ounces (1 cup) of the caramel coffee over the ice cubes.
(It should fill the glass 3/4's full.)
Top the coffee with a large dollop or two, of the Cool Whip.
Lightly sprinkle a bit of the ground cinnamon, over the whipped topping.
Drizzle a bit of the caramel sauce/topping, ontop as well, and serve.
This makes exactly 2-1/2 cups of caramel-coffee.
