Dulce de Leche Coffee

By Betty2534

Ingredients

• 4 cups Strongly Brewed Good Coffee
• 6 ounces, fluid Dulce De Leche (*see Note)
• 6 Tablespoons Kahlua, More If Preferred
• 1 cup Heavy Cream
• 2 Tablespoons Sugar
• 6 Tablespoons Chocolate, Grated

Details

Servings 1
Adapted from thepioneerwoman.com

Preparation

Step 1

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Mixer Winners

It’s cold here, and it’s about to get colder. Friday is supposed to be zero, which likely doesn’t faze those of you reading this who live in North Dakota, Minnesota, or in the frozen plains of Antarctica (and if that applies to you, congratulations on the internet access!)—but it very much fazes cattle ranchers in northern Oklahoma who make their living being outside every day.

And I’d venture a guess that it very much fazes the cattle. Fortunately, God gave them thick hides, natural shelter, and the body heat of their fellow bovines to get them through it.

a wimp. I love the cold, I love winter…but this is too cold for me. Our house is on the drafty side, too, so my yoga pants just aren’t cutting it. So I have to look for alternate ways to stay warm: a constant fire in the fireplace…my daughter’s Snuggie, which I’m not afraid to appropriate, and this:

This Dulce de Leche coffee drink is a late afternoon delight—late afternoon, because it contains Kahlua. Delight, because…well, it’s utterly delightful. Honestly, you can’t even begin to imagine the deliciousness; you simply must taste it to believe. The brewed coffee is sweetened with Dulce de Leche, a product sold in the Hispanic aisle of supermarkets in either solid blocks or more of a liquid form resembling sweetened, condensed milk. Then the coffee mixture is combined with Kahlua and topped with sweet whipped cream—and a sprinkling of chocolate is the final nail in the coffin.

About Dulce de Leche: it’s also commonly sold in jars or cans—or you can make your own at home. I’ll show you the recipe sometime—it’s not complicated—but the prepared stuff is so readily available, it’s just as easy to pick one up at the store. It’s one of those prepared items that’s probably just as good as homemade.

Pour in sugar—about 2 tablespoons.

Whip the cream on high using the whisk attachment of your mixer.

Make sure the coffee is very, very hot, then drop the Dulce de Leche—whether solid or liquid—right in.

Stir it around until it’s completely dissolved—again, it’s best if the coffee is very hot.

And add a little to each coffee cup.

The Kahlua is optional, but it really does add a delicious—and naughty—kick to this incredible drink.

Speaking of naughty, you can also add a little brandy or whiskey on top of the Kahlua.

Next, pour the coffee/Dulce de Leche mixture into each glass.

And here’s what I did with them. Yum! The nibs do stay relatively crunchy, but they add a nice richness to the whole experience.

Add Dulce de Leche to the very hot coffee; stir until completely dissolved and combined. Keep coffee hot.

Combine cream with sugar and whip until stiff.

Add 1 tablespoon Kahlua to each coffee cup. May add 1 1/2 if desired, or may add whiskey or brandy in addition.

Pour the coffee/dulce de leche mixture into each glass. Top with a heaping tablespoon whipped cream and grated chocolate of your choice.

Mixer Winners

Or maybe you are just under the impression it takes a long time bc of the so very helpful detailed pictures Ree adds. Even so, what a great way to loose some calories when you’re about to take is so much. Always think positive!

I agree. I’ll stick with my espresso machine and make caramel macchiatos. But it does look good.

Sounds FABULOUS! Will be added to the GIRLS NIGHT menu….

You guys are lucky..it’s been very humid here in my part of Australia today. We are getting hot sunny days followed by rain which all adds up to humidity. That coffee sure looks good tho’ humidity or not. BTW – can someone tell me how many grams are in a stick of butter? We don’t call them that here…our butter comes in 250g lots.

another great warm drink highlander grog blend from san marco coffee…great all on its own or w cream

This looks delicious… I might just indulge and make it for myself since it’s my birthday too!

This looks amazing but since I can’t drink coffee (makes my heart race all day) I gotta figure out a way to do this with chocolate!

ONG this looks divine. Now that I am totally addicted to coffee (at age 61) I am always looking for more wonderful coffee drinks.

Tennessee Addie Girl

Whoa Ree! That’s mean to put something like that up so early when I don’t have the ingredients on hand. Now what will they think if I make a run to the liquor store at this hour?

Directions

Combine the milk, sugar, vanilla bean and seeds in a large, 4-quart saucepan and place over medium heat. Bring to a simmer, stirring occasionally, until the sugar has dissolved. Once the sugar has dissolved, add the baking soda and stir to combine. Reduce the heat to low and cook uncovered at a bare simmer. Stir occasionally, but do not re-incorporate the foam that appears on the top of the mixture. Continue to cook for 1 hour. Remove the vanilla bean after 1 hour and continue to cook until the mixture is a dark caramel color and has reduced to about 1 cup, approximately 1 1/2 to 2 hours. Strain the mixture through a fine mesh strainer. Store in the refrigerator in a sealed container for up to a month.

OK, when I saw that bottle of roasted cocoa nibs, I thought it was a jar of bugs that you sometimes see in bottles of whiskey. Do you remember in The Urban Cowboy when that bad guy has Sissy in his trailer (because she’s trying to make John Travolta jealous) and he takes a drink from the bottle…and the bug is floating in there? Ugh… I’m relieved yours is chocolate. I draw the line at freeze dried bugs in my booze…or my coffee…

-22 here this morning. Again. Third time this week. Its snowing again, too. Honestly, if they call off school one more time, I’m going to need an entire bottle of Kahlua! Ok enough of that-this looks delicious!! I don’t know if I can find dulche le leche in our tiny grocery store either, but ours is good about getting things if you ask them. And if I make these for all the moms in my book club, the grocery store is going to have a lot of requests! =). HAPPY HAPPY BIRTHDAY REE!!! Hope MM lets you stay indoors & warm- you deserve it!!

There are people who don’t like coffee? Even when it’s mixed with whipped cream, Kalhua, chocolate and the dulce de leche?

We toured the Askinosie facility a couple of years ago. Fascinating place!

That makes my carmel drizzle and creamer seem down right pitiful. Bet that smells divine!

That looks so so good. Now if I may be so bold to suggest that next time you make this to NOT whip the cream until stiff, but still pourable…OMG…the cream loving sits and floats lovingly above the coffee, never conjoining, so when one sips the coffee, you get cold creamy cream first, then hot molten coffee after…Quite an experience…Try this…you’ll love it…♥ I gauruntee it

it’s your birthday!? mine is in a couple days! happy birthday! you should try dulce de leche on french toast, it’s so good! we make our own dulche, it’s not to hard, it just takes time.

I wish it were zero degrees here! That would be a heat wave! It was -27 degrees (Celcius) here last night. Retirement = Arizona or other warm clime for this chick! I only have to wait another 20 years or so.

But that coffee, wow. If I weren’t at work, I would have some. I think my boss looks down upon booze in the workplace.

O wow I am reading this as I am sipping on my french vanilla coffee which now seems bland in comparison. I will be getting the ingredients to make this as a treat this weekend. Thanks!!

Mmmm think this may just take over my latest obsession for Bailey’s coffee! So glad I didn’t even think about embarking on a New Years’ diet! Hips were made for padding! Hx

Come on, Ree, tell them how they can boil cans of sweetened condensed milk in their crockpot (where it will not explode unless they leave it for several days) and make their own dulche de leche deliciousness! Say that three times real fast!

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