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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.
5 from 1 vote
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Course: Dessert
Makes: 4 milkshakes
Author: We are not Martha

Ingredients

  • 2 C cold coffee
  • ¼ C BAILEYS® Coffee Creamers Caramel
  • 1 ½ C vanilla ice cream
  • Mini Doughnuts recipe below
  • Caramel Sauce recipe below

Mini Caramel Doughnuts (makes 12):

  • ½ C all-purpose flour
  • ¼ C granulated sugar
  • ½ teaspoon baking powder
  • Pinch salt
  • ¼ C BAILEYS® Coffee Creamers Caramel
  • 2 ½ T melted coconut oil
  • C Caramel Sauce recipe below
  • ¼ C dark or melt chocolate chips

Caramel Sauce:

  • ½ C granulated sugar
  • 3 T butter cut into pieces
  • ¼ C + 1 T BAILEYS® Coffee Creamers Caramel
  • ¼ t salt

Instructions

  • 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 ¾ 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.
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