1. 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 mark.) 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.)
2. 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.
I did this at the birthday brunch, since is one of the perfect drinks for this occassion.I followed the recipe to the tee, but it just didn't work. So I chose a option that will fit my starbucks skills...lol (I did work there). I put the caramel in the actual serving cups, I drizzle it all in the cup, then pour regular brewed coffee in the cups, and the added a little more caramel. Then I top it off with the french vanilla whip cream and toffee bits and it was delish!!
Delicious Domestic Goddess, just delicious. I loved the smoothness that the caramel brings to the coffee. I will be making this quick and easy coffee often. I rimmed the glass with caramel than dipped it in white sugar and garnished the finished drink with a drizzle of additional caramel and sprinkled on toffee bits. What a wonderful dessert this makes. Thanks so much for sharing.
