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4 cups hot coffee
1/2 cup Caramel Sauce, (recipe follows)
1/2 cup whipped cream
Add 2 tablespoons of caramel sauce to bottom of 4 heatproof glass mugs.
Divide the coffee evenly between the mugs and top with a large dollop of whipped cream.
Note: To turn this into a Cocktail, start recipe with one shot of dark rum in each mug. To make a caffeine free version, substitute the coffee with milk/soy/etc.
1 1/2 cups sugar
1/3 cup water
1 1/4 to 1 1/2 cups heavy cream
1/2 vanilla bean or 1/2 teaspoon vanilla extract
Mix the water and sugar in a large heavy-bottomed saucepan.
Cover and cook over low heat until the sugar dissolves.
Increase the heat and boil uncovered until the sugar turns a medium brown, about 5 to 7 minutes, stirring occasionally with a wooden spoon.
Watch it carefully at the end, as it will go from caramel to burnt very quickly.
Stand back to avoid splattering, and gradually add the cream and the seeds scraped from the vanilla bean (or vanilla extract).
Simmer until the caramel dissolves and the sauce is smooth and thick, about 2 minutes.
Serve warm, or add another 1/4 cup of heavy cream and serve room temperature.
Store in mason jar in the fridge for about 2 weeks, though I doubt it will last that long!
Last edited by Coley; September 26th, 2011 at 09:18 AM.