One look around my kitchen, and you would immediately realize that I’m coffee obsessed. I have two French presses, a cold brewer, a Chemex, a stovetop espresso maker and a Nespesso machine.

While I normally take my coffee with just a splash of milk or almond milk creamer, every once in awhile I like to make something a little fancier.

And from a look around this blog, you’d know that I’m also caramel obsessed (hello, caramel apple mule and caramel apple mug cake). So, it’s only natural that coffee + caramel is one of my love languages.

With this drink, I was going for something reminiscent of a Starbucks caramel brulee latte (similar to the caramel iced coffee I like to make, but hot).

Just like my salted caramel cream cold brew, this drink comes together in just minutes. The recipe as written below makes one serving, although you can double or quadruple the recipe for more servings, as needed, if you’re hosting a brunch buffet or something (don’t forget the sweet potato breakfast casserole!)

Or, make yourself a caramel coffee and my egg muffins recipe for a weekday breakfast on the go!

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Going through the drive through for a midday caramel iced coffee is one of life’s simple pleasures.

But the Starbucks near me usually has a huge line that spills out onto the road, the annoyance of every driver in the area.

Now, 90% of the time, I get a very good drink from the drive through. But 10% of the time, something seems to go awry. Either I can barely taste the flavor syrup or there’s wayyyy too much of it.

Well, 100% of the time, when you make fancy coffeehouse-style drinks at home, they will be perfect, and exactly to your specifications.

If you like it creamier or less creamy, you’re in charge. Just a touch of sweetness or so sweet you can barely taste the coffee? Want to decorate your glass with microwave caramel sauce? Hey, that’s your call.

I’ve been making my (hot) caramel coffee at home for years, and now I’m starting to branch out into iced drinks. This salted caramel cream cold brew recipe is my take on a Starbucks favorite.

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What is Affogato?

Affogatto is the Italian word for “drowned,” and the most traditional version is generally a scoop of vanilla ice cream or gelato with hot espresso poured over it.

I’m hoping more restaurants will take notice of how amazing affogato is, so it starts to become more widely offered in my area. Right now, it’s a pretty rare (and exciting) find on a restaurant menu.

Since I so rarely find it at restaurants, I figured the best thing to do would be to just take matters into my own hands and make a version at home.

I mean, after all, it’s just two simple ingredients. I don’t need a restaurant to make this affogato recipe for me!

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If you do an internet search for “caramel coffee,” it’s likely my recipe that comes up first, and I’m pretty proud of it!

I love making fancy coffee house style drinks at home, like my mocha hot chocolate, affogato coffee and cardamom tea latte, and teaching others how to do the same.

I hope that I’ve convinced you to whip up a batch of my caramel coffee syrup recipe by now.

Got that ready? Good. Let’s do this!

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I’m kind of a weirdo when it comes to desserts. Warm desserts just aren’t usually my thing. Freshly baked cookies? I’ll wait for them to cool down. Warm pie? Maybe, but only if there’s a big scoop of ice cream to balance the temperature out.

I’ve even been known to refrigerate brownies just so I can eat them nice and cold (try it, it’s awesome). So for years, I thought I didn’t like rice pudding because I was pretty sure it was only served warm, and the thought of eating warm, sweet rice was horrifying.

But as I learned in my Pastry class in culinary school, that’s not the case! Rice pudding can be served warm, room temperature OR chilled. Who’s with me on the chilled version?

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I’m still at a loss for words when describing what a hazelnut tastes like. I honestly hadn’t tried a hazelnut (or anything hazelnut-flavored) until a few years ago, so it’s still a pretty new flavor profile to me.

When I Google “what does a hazelnut taste like?,” all I can find is that hazelnuts have a “delicate nutty flavor.” Gee, thanks. Personally, I think hazelnuts have a sweet, almost fruit-like quality with some nuttiness as well.

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I start most mornings with a carrot cake smoothie made in my beloved Vitamix and a cup of coffee made in my beloved French press. The problem with this arrangement is the daily decision of which to make first.

Some mornings, it’s clear: I need coffee or the day can go no further.

Other days, I feel like having a nice big serving of fruits and/or veggies in a  lemon smoothie or blueberry lemon smoothie, and getting that out of the way for the day.

But as I’m drinking the smoothie, I’m usually like “but…..coffee….”

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I was snowed in for most of last week. Now, when I say “snowed in,” I don’t mean that I literally couldn’t get the doors open. I could. Although at one point, I opened the front door and a huge icicle fell within millimeters of my face.

So maybe even opening the door was treacherous. More so, my car was absolutely covered with snow and ice, my car battery wasn’t digging the cold, and the roads were a slick, icy mess.

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