WEBHeat milk in the microwave for about 1 minute – or until it’s not but not boiling. If you have a frother, froth until foamy on top. If you don’t have a frother, add to a blender and blend until it’s part foamy, about 3-4 pulses) – make sure to vent your blender. Pour milk over coffee, add foam on top, and drizzle with caramel.
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WEBAdd half and half and cocoa together in a saucepan and heat on medium, whisking frequently, until edges begin to bubble. Add coffee and salted caramel syrup together and pour into milk mixture. Heat over medium until hot. Pour into a coffee mug and top with whipped topping. Drizzle with caramel.
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WEBInstructions. In a medium saucepan, add the chocolate chips, sugar, caramel bits, salt, milk and coffee. Heat over medium low heat, whisking often. As ingredients melt together, continue whisking and bring to a low simmer.
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WEBInstructions. In a medium saucepan, heat milk over low heat until very hot. Remove from heat and froth milk with a frother, whisk or immersion blender. Or, pour into a mason jar, screw on lid and shake until very frothy. While the milk is heating, whisk together the coffee, cocoa, sugar and caramel sauce.
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WEBAdd caramel sauce, sea salt, and chocolate syrup in a glass mug. 2. Make coffee and add the hot coffee into the mug. Mix well. 3. Froth the milk (using a frother or mason jar). 4. Gently pour the milk into the mug. 5.
WEBStep 1: Whisk heavy cream and vanilla syrup to make whipped cream. Set aside. Use a handheld milk frother to make whipped cream in seconds. Whip until soft peaks form. Step 2: Put chocolate sauce, toffee nut syrup, and espresso into a cup. Use 2 Nespresso espresso pods or pull 2 shots from an espresso machine.
WEBInstructions. Gently warm the homemade caramel over a pan of hot water. Combine cocoa powder, salt, 1 Tablespoon caramel, and strong coffee in a blender and blend for 30 seconds on low. Pour into large coffee mug. Top with whipped vanilla bean cream, remaining 1 Tablespoon caramel syrup, and an extra sprinkle of salt, if desired.
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WEBEasy Instructions. STEP 1. Combine cocoa, caramel sauce and agave nectar in a mug. Add hot water. STEP 2. Pour hot brewed coffee over the contents of the mug and stir to combine. STEP 3. Add hot milk to the coffee mix and stir. Garnish with whipped cream and butterscotch sauce if desired.
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WEBFirst make the salted caramel sauce. Heat the sugar on a saucepan over medium to high heat. Continue to heat, stirring occasionally, until the sugar melts into a brown liquid (about 5 minutes). Once the sugar has melted, reduce the heat to low. Wait a couple minutes for the pan to cool down.
WEBPour ½ cup hot brewed coffee into each coffee mug. Heat milk over low heat in a small saucepan until hot. Whisk hot milk until frothy. Pour ¼ cup milk into each mug. Top with whipped cream and drizzle with chocolate sauce and caramel syrup. Top with a sprinkle of sea salt, if using.
WEBMix together the sugar and sea salt for topping and set aside. Heat the milk, caramel, hot chocolate mix, and a pinch of salt on the stovetop until it comes to a boil. Pour slowly into a blender and pulse until frothy. Pour into a large mug, top with whipped cream, caramel topping, and the salt and sugar mixture.
WEBDon't forget the whipped cream and caramel drizzles because it really does add a delicious flair to the coffee drink. Stir together the sea salt and raw sugar in a small bowl. Mix milk, caramel topping, hot chocolate powder, and sea salt in a small saucepan. Heat over low heat until very warm. Do not let it boil.
WEBWhisk in the chocolate syrup, 1 tablespoon caramel sauce, pinch of salt and sweetener to taste if desired. Stir to combine and cook until heated. Pour the mixture into a serving glass or two, depending on the servings desired. Top with sugar free whipped cream and drizzled caramel sauce.
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WEBTo create the caramel rim, dip a cup into the salted caramel sauce. Pour two shots of espresso into the cup and combine it with the 1 Tbsp of salted caramel and the unsweetened cocoa powder. Froth or heat milk to desired temperature and pour over the espresso mixture. Top with whipped cream, extra salted caramel and chocolate shavings.
WEBSTEP 1. STEP 2. STEP 3. STEP 4. Measure the chocolate syrup, caramel syrup, and instant coffee into a small bowl. Gradually whisk in hot water. Stir until the syrups and coffee are dissolved. Gently mix in the warm milk. Serve topped with whipped cream, an additional drizzle of caramel syrup, and toffee bits.
WEBInstructions. Brew extra strong coffee with brewing method of choice. (best and easiest with an espresso machine, but can be done with any method of coffee brewing) Steam coffee with steam wand on espresso machine, or microwave for 15 secs at a time until milk reaches 150 - 160 degrees F. Cap and shake to create foam.
WEBPour hot coffee into a mug, stirring to combine everything. Heat milk in the microwave or on the stove and add to the cup, stirring everything to combine. Taste and add more caramel, cocoa, and salt to taste. Top with whipped cream, …