Recipe: Iced Caramel Coffee (using espresso powder)

ICED CARAMEL COFFEE

"I'm sitting here with this in hand and it is soooooo good! It is worth messing up pans for."

4 tablespoons sugar, divided use
1 cup water, divided use
2 tablespoons instant espresso powder
1/4 teaspoon vanilla
3/4 cup milk
1/4 cup heavy (whipping) cream
1 1/2 cups ice cubes

In a dry heavy skillet cook 3 tablespoons sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep golden.

Add 3/4 cup water and simmer, stirring, until caramel is dissolved (mixture will bubble up).

In a metal bowl stir together espresso powder and remaining 1 tablespoon sugar. Pour hot caramel over espresso mixture and stir until dissolved. Stir in vanilla and remaining 1/4 cup water.

In a blender blend together caramel coffee mixture, milk, cream, and ice until smooth.

Serve iced coffee topped with whipped cream.

Makes 2 servings
From: SueA, CA
Adapted from source: Gourmet magazine, July 1997