Barista-Style Caramel Coffee

Prep Time 10min.

Total Time 10min.

Servings 4 servings, about 1 cup each

Ingredients

• 6 Tbsp. GEVALIA House Blend
• 1/2 cup caramel ice cream topping, divided
• 4-1/2 cups cold water
• 1/2 cup thawed COOL WHIP Whipped Topping

Directions

1. Place coffee in filter in brew basket of coffee maker.
2. Pour 1/3 cup caramel topping into empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir coffee until blended. Pour into mugs.
3. Serve topped with COOL WHIP and remaining caramel topping.

Espresso Martini with a twist

If you like espresso and like martinis this is for you. But just a warning: regardless of what you have heard in the past, drinking coffee does not make you sober and this drink will not cancel out the alcohol.

Ingredients:

6 oz vodka

6 oz Kahlua

4 oz creme de cacao

4 oz chilled, double strength espresso

Directions:

Fill a cocktail shaker with ice

Add half of the vodka, Kahlua, creme de cacao, and espresso

Shake well. The mixture will become foamy

Pour the mixture into 2 chilled martini glasses

Repeat for 2 more cocktails.

Serves 4

You can use instant espresso or double brew coffee. To double brew coffee you brew once and them run the coffee back through a second time with the first coffee as the water.

Iced Coffee – Iced Mochaccino

Who doesn’t love a good iced coffee when it get warmer outside. I love these things but they can get expensive if you get one many times. Here is a great one to try at home or make for friends.

Ingredients:
1/2 cup strong brewed coffee, sweetened to taste
1 teaspoon unsweetened cocoa powder
1/2 to 3/4 cup milk
1/2 cup ice cream
1 1/2 cups ice cubes

Directions:
Combine coffee and cocoa powder together until smooth and combined. Pour ice cream, ice cubes, coffee and 1/2 cup of milk into blender and blend until smooth and creamy. (Add additional 1/4 cup milk as needed to achieve a smooth texture.)

Raspberry Cappuccino

4 1/2 cups strong coffee
2 cups half and half
1 cup raspberry liqueur

Combine the ingredients into the slow cooker and mix well. Cover and heat on low for 30 to 60 minutes or until the flavors have melded.

Warm 10 mugs in the oven or microwave. Divide the espresso mixture among the warm mugs, then fill the mugs the rest of the way with the prepared whipped cream. Serve immediately.

*Tip: This can be done in a larger amount if you are serving a crowd and kept warm in the slow cooker. You can adjust this for a single cup or a small group.