| 1 | Make coffee ice cubes by combining warm water and coffee in a bowl. Stir until coffee has dissolved. Pour into ice cube molds and freeze for 30 minutes to an hour until set. |
| 2 | Make caramel by heating sugar and water in a saucepan, without stirring, until golden brown or caramel in color. Lower heat and then add cream slowly. Stir gradually, and then add margarine to melt. Let simmer for 1 minute. Remove from heat and set aside to cool. |
| 3 | Make caramel whipped cream by whisking manually or beating with a mixer the chilled cream until stiff peak stage. Fold in caramel. Transfer mixture to a piping bag and keep chilled. |
| 4 | In a blender, place coffee ice cubes, milk and 1/3 cup + 1 tbsp caramel. Blend until slushy. Drizzle about 1/2 tbsp each of caramel on the sides of 2 large glasses then pour slushy coffee. Top with 1/2 portion of whipped caramel cream and drizzle with about 1/2 tbsp caramel on top. |
| Yield | 2 large glasses/1 cup caramel, 4 cups slushy iced coffee, 1 cup whipped caramel cream |
Leave a Reply