Print Recipe
5 from 1 vote

Caramel Coffee and Doughnuts Milkshake

What's better than coffee and doughnuts? Caramel coffee and doughnuts in milkshake form! This caramel coffee milkshake is seriously adorable with mini doughnut garnish.
Course: Dessert
Servings: 4 milkshakes
Author: We are not Martha


  • 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

Mini Caramel Doughnuts (makes 12):

  • 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

Caramel Sauce:

  • 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.

Mini Caramel Doughnuts:

  • 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.

Caramel Sauce:

  • 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.