Prep 5 mins
Cook 1 min
My addition to the perfunctory coffee drinks posted on Recipezaar. From Southern Living. Tip: Don't throw out over-whipped cream; rescue it. Add a few tablespoons of additional whipping cream, then beat on low with an electric mixer until perfect peaks appear.
- 1 cup whipping cream
- 3 tablespoons jarred caramel topping
- 1⁄2 teaspoon vanilla extract
- hot brewed coffee (about 2-3 cups)
- Beat whipping cream, caramel topping and vanilla extract with an electric mixer on low speed until soft peaks form.
- Divide the caramel-whipped cream into 2 mugs then pour hot brewed coffee over the top.
I made this twice, as the first time I made it, there really wasn't much caramel flavoring, so the next time I made this, I used a 1/2 cup of Hershey's Caramel Topping (which was equivalent to 7 Tablespoons). The caramel flavor came through a lot more. A couple things I also wanted to mention here... 1: Be sure your coffee is really good and 'hot', as the caramel cream mixture will cool down the coffee. 2: Make your coffee a bit on the strong side, so the caramel cream mixture doesn't dilute down the flavor of the coffee. 3: Since I added more caramel, I ended up with a lot more of the caramel cream mixture than the first time I made this. I had enough cream mixture for 4 to 6 cups of coffee; depending on how much you add to your cup of coffee. 4: If using any leftover caramel mixture the next day, whip the mixture for just a few seconds, to bring it back to the soft peak stage. I found this was just as good the next day; just as it was the first time I made it. Gailanng, this was a nice way to enjoy my morning coffee, and I'd like to thank you for posting this recipe!
Such a nice treat... and a great way to use up that caramel topping that has been in the fridge forever! Made for ZWT6.
This was so good! I love the combination of caramel and coffee! Very nice!