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If you know me at all, you know I'm an equal opportunity coffee lover. Hot, iced, blended...just as long as it's caffeinated, that is about my only requirement. I do however, have certain times of the year that I prefer my coffee one way or the other, depending on the weather and my mood. For this reason, I love it when I can create a variety of coffee drinks to suit my mood using the same ingredients any way I make it.
While I'm usually an iced coffee person during warm weather months, as soon as fall arrives, I start craving those classic fall flavors. I love spicy cinnamon, warm caramel, and the ever popular pumpkin spice, of course. But picking up those specialty coffee drinks (not to mention the calories consumed) really can become a problem, for both my wallet and my waistline. Eek!
I was amazed by the indulgent caramel scent that came from the coffee grounds as soon as I broke open the bag. I always love the smell of fresh coffee beans or grinds anyway, but this was just over the top. And I've always been a fan of Silk® creamers, so I was convinced this was the perfect combination right away. Add to that my homemade dairy-free caramel sauce and fresh homemade coconut whipped cream, and you've got a drink so decadent, it could double as a dessert! A sprinkling of ground cinnamon just added the perfect fall spice to this already amazing drink.
Caramel Coffee Cake Latte
Combine the hot coffee and creamer in a coffee mug and stir. Top with a scoop of coconut whipped cream, a drizzle of caramel sauce, and a sprinkling of cinnamon. Serve hot.
Caramel Coffee Cake Frappe (or Iced Coffee)
- 8 oz. Dunkin Donuts® Bakery Series® Caramel Coffee Cake (either brewed hot and then cooled, or cold brewed)
- 2-4 Tbsp Silk® Almond Coffee Creamer (to taste)
- 6-10 ice cubes
- coconut whipped cream (recipe below)
- dairy-free caramel sauce (recipe below)
- cinnamon (optional)
For the frappe version of this drink, combine the cold coffee, creamer, and ice cubes in a blender and pulse until smooth. Pour into a glass to serve. Top with a scoop of coconut whipped cream, a drizzle of caramel sauce, and a sprinkling of cinnamon.
For the iced version, combine the cold coffee, creamer, and ice cubes directly in a glass. Top with a scoop of coconut whipped cream, a drizzle of caramel sauce, and a sprinkling of cinnamon.
Coconut Whipped Cream
- 1 can coconut cream (not coconut milk), refrigerated in the can overnight
- 3 Tbsp powdered sugar
- 1/4 tsp vanilla extract
Scoop the cold coconut cream out of the can and into the bowl of a stand mixer. Do not include the liquid left in the can. Whip on medium speed for about 30 seconds to 1 minute. Add the powdered sugar and vanilla extract and turn speed up to high. Whip for 5 minutes or until light and fluffy. Store in an airtight container in the refrigerator until ready to use.
- 1/2 cup brown sugar
- 2 Tbsp dairy-free butter alternative
- 2 Tbsp light corn syrup
- 1/4 cup Silk® Almond Coffee Creamer
- 1/8 tsp baking soda
Bring the mixture to a boil. Add the creamer and turn heat down to medium low. Continue stirring gently for 6-8 minutes, or until the mixture reaches 240 degrees on a candy thermometer. Pour caramel sauce into a glass jelly jar. Allow it to cool completely, either at room temperature or in the refrigerator. (When ready to serve, you can heat the sauce in the microwave for 15 seconds to make it easier to drizzle.)
Find delicious Dunkin Donuts® Coffee flavors and Silk® Almond Coffee Creamer in the coffee aisle and organic milk sections of your local Kroger stores too! Check out these other amazing coffee and creamer combos to try too!