Dulce de Leche Coffee

I have a stack of Starbucks gift cards burning a hole in my wallet. Although I love the occasional visit to my local coffee shop, and savor the first taste of my favorite seasonal drinks (Pumpkin Spice Latte and Peppermint Mocha Latte), there is one thing that my kitchen has that my corner Starbucks does not— a liquor cabinet. It also has coffee that costs less than $4 a cup and a fridge full of ingredients to play around with. Needless to say, when it comes to an indulgent coffee treat, I can’t help but think that I will fair much better in my own kitchen than in the Starbucks drive-through. My gift cards feel so neglected.

Now THIS. This is how a rich and delicious coffee drink should taste. We’ve got the bases loaded with fresh-ground coffee beans, creamy dulce de leche and homemade vanilla whipped cream… But then we knock it out of the park with a generous splash of Kahlua for an extra little kick. I followed this simple recipe* and shared it with friends for a late brunch. I can’t think of a more perfect way to brighten up a cold and dreary morning.

*I couldn’t find the pre-packaged dulce de leche at my grocery store so I decided to make my own. There are many different methods for going about this but I found that the easiest (and safest) way was to use my crockpot:

1. Remove label from 6oz. can of sweetened, condensed milk
2. Place unopened can on small saucer (to prevent a ring from forming) in the bowl of your crockpot
3. Add water to cover can completely + one inch
4. Turn crockpot on low and leave for 8 hours (I did this right before bed and turned it off in the morning)
5. Allow can to cool before opening

End result:

Please excuse the fingerprint in the dulce de leche. There was some initial shock at the fact that this had actually worked and my finger went to touch the caramel-ly goodness before I could stop it. Don’t be like me.

Also, please refrain from eating this by the spoonful straight out of the can.

Or don’t.

Cheers, everyone!

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