What’s the best way to start every day? COFFEE, duh. No, doughnuts, duh. Ugh, I can’t choose, so I’m going to go with coffee AND doughnuts, side by side. But what about milkshakes? Wouldn’t starting every day with a giant milkshake be the best thing ever? It’s Friday, so I think dreaming of extra-large breakfast milkshakes is totally acceptable. Then again, I’d definitely say the same thing if it were Monday. You know me.
Basically, I combined all these favorites: coffee, doughnuts, and milkshakes into one delicious treat. Plus, I added a super healthy dose of caramel (uh, healthy meaning A LOT, of course) and poured it into a glass. You’re welcome.
So, what exactly is a Caramel Coffee and Doughnuts Milkshake? Well, it’s just that. It’s a milkshake made with coffee and caramel with a little mini caramel doughnut sitting on the straw. I guess I shouldn’t leave out the ice cream… You can’t really have a milkshake without the ice cream, so there’s a scoop of that in there, too. Fine, this probably makes a better Friday evening dessert or mid-afternoon treat than a breakfast. But no matter what, I don’t judge.
There are a few different components to this drink, but they’re all pretty easy to make. I was even able to incorporate BAILEYS® Coffee Creamers Caramel into each recipe component, starting with the caramel sauce. Which I’m herby calling “caramel caramel sauce” or “double caramel sauce.” What else do you call a homemade caramel sauce that was actually made with caramel creamer?
Let’s do this! In a medium saucepan, heat 1/2 C granulated sugar over medium heat. Stir frequently with a rubber spatula until sugar turns into a smooth amber-color liquid. Stir 3 T butter that’s been cut into pieces into the sugar. The mixture will bubble quite a bit. Stir for about one minute, until the butter is completely melted and then stir 1/4 C + 1 T BAILEYS® Coffee Creamers Caramel into the mixture and let it come to a boil. Remove the saucepan from the heat and stir in 1/4 t salt.
Then you’re good to pour the mixture into an airtight container like a mason jar or bowl. Store in fridge until ready to use. Do not, I repeat, do not eat this caramel with a spoon until you’re finished with this recipe.
The mini doughnuts are pretty important, too. And so, so cute!
Start by pre-heating the oven to 400 degrees. In large bowl, whisk together 1/2 C all-purpose flour, 1/4 C granulated sugar, 1/2 t baking powder, and a pinch of salt. Stir in 1/4 C BAILEYS® Coffee Creamers Caramel and 2 1/2 T melted coconut oil, until just combined.
Fill the cavities of a mini doughnut pan about 3/4 the way full (here’s my fave Wilton mini doughnut pan!). Bake the doughnuts at 400 degrees for 7-9 minutes, until they’re just starting to turn golden at edges. Let doughnuts cool in pan for a few minutes before moving to wire rack to cool completely.
Once doughnuts are cool, dip them facedown in the cooled caramel sauce. Heat 1/4 C dark chocolate chips until melted and using a fork, drizzle the melted chocolate over the top of the doughnuts in a zigzag fashion.
Mini doughnuts are always the best idea. But even better than served atop a milkshake. We’re in the final stretch! Put 2 C cold coffee, 1/4 C BAILEYS® Coffee Creamers Caramel, and 1 1/2 C vanilla ice cream in a blender and blend until well combined.
Pour into four glasses and drizzle caramel over the top. Put a mini doughnut through a straw and place straw in milkshake.
And enjoy my new favorite (non-alcoholic) beverage. I’m so excited that I managed to combine some of my very favorite things into one. If you’re in the need of a quick fix, you don’t have to make the mini doughnuts. But they are kind of fabulous and I highly recommend them.
OK, I’ll fully admit that the mini doughnuts do kind of resemble Samoa cookies, right? I guess it’s just that caramel and chocolate combo.
You should also know that it’s OK if your caramel topping is a little bit messy and dribbly. In fact, it’s probably better that way. When is caramel ever a neat? It’s definitely a “the messier, the better” type of food.
If you’ve never had coffee in milkshake form, I recommend you get on that ASAP.
I’m still very much a hot coffee in the morning person, even on 90 degree summer days. But I’m all about the iced coffee when it comes to afternoon sipping or “get me through the day” treats. And in my ideal world, coffee is always served with a side of doughnuts and plenty of caramel. Also, it’s conveniently available to me all day long.
Of course, you could also serve this drink with the Créme Brulée Oatmeal I made with BAILEYS® Coffee Creamers last month… You know, if you’re feeling a little crazy. Or just want to have a really, really good day.
What time of day do you crave sweet coffee treats?
- 2 C cold coffee
- 1/4 C BAILEYS® Coffee Creamers Caramel
- 1 1/2 C vanilla ice cream
- Mini Doughnuts recipe below
- Caramel Sauce recipe below
- 1/2 C all-purpose flour
- 1/4 C granulated sugar
- 1/2 teaspoon baking powder
- Pinch salt
- 1/4 C BAILEYS® Coffee Creamers Caramel
- 2 1/2 T melted coconut oil
- 1/3 C Caramel Sauce recipe below
- 1/4 C dark or melt chocolate chips
- 1/2 C granulated sugar
- 3 T butter cut into pieces
- 1/4 C + 1 T BAILEYS® Coffee Creamers Caramel
- 1/4 t salt
Put cold coffee, creamer, and vanilla ice cream in a blender and blend until combined.
Pour into four glasses and drizzle caramel over the top.
Put a mini doughnut through a straw and place straw in milkshake.
Pre-heat oven to 400 degrees.
In large bowl, whisk together flour, sugar, baking powder, and salt.
Stir in creamer and melted coconut oil, until just combined.
Fill cavities of a mini doughnut pan about 3/4 the way full.
Bake for 7-9 minutes, until doughnuts are just starting to turn golden at edges.
Let doughnuts cool in pan for a few minutes before moving to wire rack to cool completely.
Once doughnuts are cool, dip facedown in caramel sauce.
Heat chocolate until melted. Using a fork, drizzle melted chocolate over the top of the doughnuts in a zigzag fashion.
In a medium saucepan, heat granulated sugar over medium heat. Stir frequently with a rubber spatula until sugar turns into a smooth amber-color liquid.
Stir butter into sugar. The mixture will bubble quite a bit. Stir for about 1 minute, until the butter is completely melted.
Stir the creamer into the mixture and let it come to a boil.
Remove the saucepan from the heat and stir in salt. Pour the mixture into an airtight container like a mason jar or bowl. Store in fridge until ready to use.
Thank you to BAILEYS® Coffee Creamers for sponsoring this post! As always, all opinions are 100% my own.