• 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 donut through a straw and place straw in milkshake.

Mini Caramel Donuts

• Preheat 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 donut pan about ¾ the way full.
• Bake for 7-9 minutes, until doughnuts are just starting to turn golden at edges.
• Let donuts cool in pan for a few minutes before moving to wire rack to cool completely.
• Once donuts are cool, dip facedown in caramel sauce.
• Heat chocolate until melted. Using a fork, drizzle melted chocolate over the top of the donuts 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.