Caramel Hazelnut Cappuccino Dessert Recipes

CHOCOLATE CARAMEL HAZELNUT ICE COFFEE

Chocolate Caramel Hazelnut Ice Coffee image

Provided by Bobby Flay

Categories dessert

Time 5m

Yield about 4 to 6 servings

Number Of Ingredients 7

Ingredients

2 cups hot espresso
1/4 cup simple syrup (equal amounts sugar and water heated until sugar dissolves)
1/4 cup melted bittersweet chocolate
2 tablespoons caramel syrup
1/4 cup hazelnut-flavored liqueur (recommended: Frangelico)
Ice cubes
Whipped cream, for serving

Steps:

Stir together the espresso, simple syrup, melted chocolate, caramel syrup and hazelnut liqueur in a heat-proof pitcher. Cover and refrigerate until chilled.
Fill tall glasses with ice and fill 3/4 of the glass with coffee mixture and top off with whipped cream.

ICED CARAMEL CAPPUCCINO

Iced Caramel Cappuccino image

Too hot outside for your favorite cappuccino? Try this cold caramel-flavored version topped with whipped cream-ready to enjoy in just 5 minutes.

Provided by Betty Crocker Kitchens

Categories Beverage

Time 5m

Yield 4

Number Of Ingredients 6

Ingredients

1 1/2 cups water
2 tablespoons instant espresso coffee powder or granules
1/2 cup caramel topping
2 tablespoons sugar
1 cup milk
1/2 cup whipped cream topping (from aerosol can)

Steps:

In 4-cup microwavable measuring cup, microwave water uncovered on High 2 to 3 minutes or until very hot and almost boiling. Stir in coffee powder until dissolved. Stir in 1/4 cup of the caramel topping, the sugar and milk.
To serve, fill 4 (12-oz) glasses two-thirds with ice. Divide coffee mixture among glasses. Top with whipped cream; drizzle with remaining 1/4 cup caramel topping.

Nutrition Facts : Calories 190, Carbohydrate 38 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving (3/4 Cup), Sodium 180 mg, Sugar 30 g, TransFat 0 g

HAZELNUT-COFFEE CARAMELS

Hazelnut-Coffee Caramels image

Homemade caramels boast a new flavor twist with coffee and hazelnuts.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 2h25m

Yield 48

Number Of Ingredients 8

Ingredients

1/2 cup chopped hazelnuts (filberts)
3/4 cup butter or margarine
2 cups packed brown sugar
1 cup corn syrup
2 tablespoons instant espresso coffee (dry)
1 tablespoon hazelnut syrup (coffee flavoring)
1 can (14 oz) sweetened condensed milk (not evaporated)
Chocolate-covered coffee beans, if desired

Steps:

Line 8-inch square pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan. Butter foil that lines bottom and sides of pan. Sprinkle hazelnuts in pan.
In heavy 3-quart saucepan, heat butter, brown sugar, corn syrup, dry coffee, hazelnut syrup and milk to boiling. Cook over medium heat, stirring frequently, to 245°F on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a firm ball that holds its shape until pressed. Pour into pan. Cool completely, about 2 hours.
Remove mixture from pan, using foil edges to lift. Cut into 8 rows by 6 rows, separating caramels as they are cut. Garnish with coffee beans. Wrap pieces individually in plastic wrap or waxed paper.

Nutrition Facts : Calories 120, Carbohydrate 19 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Candy, Sodium 40 mg, Sugar 16 g, TransFat 0 g

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