Caramel Coffee Cocktail
Serves: 3
Destiney Bartoletti
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
4 cups
Coffee (hot)3 tbsps
Sugar (confectioners')2 tbsps
Water1 tsp
Lemon Juice1 cup
Heavy Cream1 tbsp
Cornstarch1 cup
Brown Sugar1 pinch
SaltDirections:
1
Add 1 shot of rum and 2 tablespoons of Caramel Sauce to bottom of 4 heatproof glass mugs
2
Divide the coffee evenly between the mugs and top with a large dollop of whipped cream
3
In a medium saucepot combine sugar, 3 tablespoons water, and lemon juice
4
Heat over medium-high heat
5
When sugar turns amber in color carefully and slowly whisk in heavy cream
6
Remove from heat and let cool
7
Place in airtight container and store in refrigerator for up to 3 weeks
8
In a small bowl whisk together 2 tablespoons water with the cornstarch
9
In a small pot over medium heat reserved peach juice, cornstarch mixture, brown sugar and salt
10
Once the sauce thickens, about 5 minutes, stir in the chopped peaches
11
In a chilled mixing bowl whip heavy cream with confectioners' sugar until soft peaks form
12
Use 1 cup for mug pies, and reserve the rest for another use
13
Begin assembling peach pies by in clear glass mugs
14
Place a layer of graham crackers at the bottom, then a big spoonful of the peach pie filling
15
Sprinkle with another layer of graham crackers
16
Top with a scoop of vanilla ice cream, then another layer of graham crackers followed by a dollop of whipped cream