ICED CARAMEL MACCHIATO | ALLRECIPES
A perfect balance of coffee, vanilla, milk, and caramel makes a sweet and creamy summer drink. This popular drink can be made easily at home with an iced coffee concentrate like Gevalia® Cold Brew Concentrate - House Blend.
Provided by House of Aqua
Categories Coffee Drinks
Total Time 5 minutes
Prep Time 5 minutes
Yield 1 serving
Number Of Ingredients 5
Steps:
- Pour vanilla syrup into the bottom of a glass. Add ice cubes and pour in milk.
- Slowly pour in cold brew concentrate. Drizzle with caramel sauce.
Nutrition Facts : Calories 206.7 calories, CarbohydrateContent 37.5 g, CholesterolContent 14.8 mg, FatContent 3.6 g, FiberContent 0.2 g, ProteinContent 6.3 g, SaturatedFatContent 2.3 g, SodiumContent 178.3 mg, SugarContent 18 g
CARAMEL MACCHIATO CHEESECAKE RECIPE | ALLRECIPES
I work at a coffee shop and my favorite coffee drink is a caramel macchiato so I created a caramel macchiato cheesecake that has become my favorite cheesecake.
Provided by Dawn Logterman
Categories Cheesecake
Total Time 13 minutes
Prep Time 35 minutes
Cook Time 1 hours 28 minutes
Yield 1 9-inch cheesecake
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly coat a 9-inch springform pan with nonstick cooking spray.
- Mix together the graham cracker crumbs, melted butter, and 2 tablespoons of sugar until well combined. Press into the bottom of the prepared springform pan, and 1 inch up the sides. Bake in preheated oven for 8 minutes, then remove to cool on a wire rack.
- Reduce oven temperature to 325 degrees F (165 degrees C).
- Beat the softened cream cheese in a large bowl with an electric mixer until fluffy. Gradually add 1 cup of sugar, beating until blended. Add eggs one at a time, beating well after each addition. Stir in sour cream, espresso and vanilla. Pour batter into the baked and cooled crust.
- Bake cheesecake in the preheated oven for 1 hour and 5 minutes; then turn the oven off, partially open the door and allow the cheesecake to rest for 15 minutes more. Remove from the oven, and run a knife around the edges. Cool cheesecake on a wire rack to room temperature, then cover the springform pan with plastic wrap, and chill in the refrigerator for 8 hours.
- To serve, cut the cheesecake into wedges and garnish each slice with whipped cream and caramel sauce.
Nutrition Facts : Calories 485.5 calories, CarbohydrateContent 37.1 g, CholesterolContent 140.6 mg, FatContent 35 g, FiberContent 0.5 g, ProteinContent 7.7 g, SaturatedFatContent 20.9 g, SodiumContent 363.4 mg, SugarContent 23.8 g
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