Went by Caribou Coffee yesterday morning for the first time – they are actually pretty close to my house, though not on my way to work. I got a caramel latte and a vanilla latte for a friend. Both were tasty. Mine went particularly well with my donut from Bill’s Donut (who happen to be *the best* donut place in Dayton, Oh – and yes.. Bill is on “myspace”.. I mean, really, doesn’t everybody do myspace now?).
So, this morning… I thought I’d cave one more time and try Caribou Coffee’s “Starbucks Caramel Frappuccino” equivalent which they call a Caribou Coffee Caramel Cooler. Tasty? Oh yes… oh yummy-yes.
But, I these convenient, drive-thru specialty shops are sooo pricey… getting one too often is just plain out of the question – particularly on my puny budget. No problem though.. as long as I’m not feeling lazy, or too harried, I can make my own at home for a fraction of the cost and tastes the same.. or adjust to your own tastes (stronger, weaker, sweeter, etc).
Speaking of making coffee ahead of time… I was just reading the other day about cold brew coffee… I think I need to do some research on it. It’s suppose to have a better flavor and not be so hard on your stomach… with Crohn’s Disease.. I guess I ought to look in to it…
A local restaurant serves a very tasty chocolate cake in small Bundt pans… drizzled heavily with rich, thick hot chocolate sauce and served with a scoop of yummy HÃ¤agen-Dazs vanilla ice cream.
I’ve wanted to recreate, as best I could, the same very best chocolate cake. When I came across this recipe for Hot Fudge Sauce, I thought I’d better save it, try it, share it (or in some sort of order like that).
1 c. heavy cream
1/2 c. light corn syrup
12 oz semi-sweet chocolate chips
– In a saucepan, combine 1 cup heavy cream and 1/2 cup light corn syrup and bring to a boil over medium heat.
– Stir until liquified, approx 2 minutes.
– Remove from heat and whisk in 12 ounces of semi-sweet chocolate chips.
– Serve hot…..
…. or drizzle over your fresh-from-the-oven-chocolate-cake, add a scoop of rich vanilla bean ice cream, :::sprinkle a touch of cocoa powder::: and serve with 2 spoons… doesn’t it sound romantic, on top of being an utterly dreamy delight for the taste buds?
For my birthday (May 1st, May Day), I got a few pounds of green, shade grown, fair-trade coffee beans and a roaster. I roasted some tonight, to ready my coffee pot for breakfast. The roasted beans smell so good. I’m going to go ground them now..
1. Combine the water and sugar in a saucepan, bringing to a boil.
2. Reduce heat and let simmer for about 5 minutes. Stir frequently to avoid burning.
3. Stir in vanilla extract.
4. Remove from heat and let cool.
5. Refrigerate in sealed container.
I admit it. I’ve got a Starbucks Frappuccino weakness. Caramel specifically.
I thought to make the perfect frapp, I’d need to get a cappuccino machine. How wrong I was. I had to do some tweaking, but came up with a Caramel Frappuccino recipe that is a right-on for Starbucks.
Here you go:
Caramel Frappuccino Recipe:
2 c. ice
2/3 c. triple strength chilled coffee (I use instant, sometimes decaf)
2/3 c. milk
1/4 c. caramel ice cream topping*
2 TBSP sugar
* I use the ice cream topping type in the squeeze bottle, but starbucks caramel syrup would be even tastier.
Mix it in the blender to the preferred consistency.
For extra YUM! Top with whipped cream and drizzle with caramel.
Note: this is what I came up with in my own kitchen. If this recipe is the same as someone else’s, it is purely coincidence and I hope they are enjoying their caramel frapps as much as I am.
I have stopped using most coffees and now use Equal Exchange or similar. My dad orders his coffee in raw beans from an equal exchange place in California – and roasts, then grinds the beans as needed per day.