I love pumpkin spice coffee so I was really happy to get this in the mail, let me tell you. I was inspired to make something similar to pumpkin pie a la mode and decided to make a homemade whipped cream with pumpkin pie spices with caramel sauce.
I started by blending whipping cream, ground cinnamon, ground nutmeg, sugar, and ground cloves. It probably ended up being about a teaspoon of each to 1 cup of cream, give or take.
I also wanted to make a caramel sauce topper. Originally I was just going to buy some pre-made caramels and melt them down but Greg encouraged me to try to make it from scratch. It ended up being relatively easy to do and tasted delicious. Warning: this is not a low calorie food.
I followed Ina Garten’s recipe and just halved it for my needs. It starts with sugar and water.
Stirring throughout, it will start to turn light brown after a few minutes of boiling. At this time, add the heavy cream slowly and the vanilla (the recipe calls for vanilla bean or vanilla extract. I have made this twice now and the first time I did not have vanilla so I did not add it and the second time I did. Either way it’s still super tasty so I wouldn’t make a special trip or purchase for the vanilla if you don’t already have it or need it for something else). It will bubble with each pour of the cream so do it slowly!
Brew the coffee according to package directions.
I first made this with hot coffee, which was delicious and kept the caramel nice and melted.
Time to drizzle on the caramel sauce!
Not the most photogenic… but so, so good! I kept saying that I couldn’t get a picture that really did this justice. The next morning I had the iced version of the drink.
I loved this coffee! I need to go and pick up another bag right away. They also sent a bag of the caramel pecan bark. Can’t wait to try that one too.