Indulge in a sweet and satisfying start to your day with this delicious caramel coffee. Whether you need a little pick-me-up in the morning or a sweet treat to end your meal, this easy-to-make beverage is the perfect choice. As the weather cools down, this warm and comforting drink is the perfect way to ease into a crisp fall morning. Plus, with the added buzz from both the caffeine and infused canna-butter, it’s sure to give you a little extra pep in your step. This recipe for caramel coffee can be found in the book “Cooking with Cannabis” by Laurie Wolf, alongside a variety of other sweet and savory medicated options. Serves 2 Ingredients: – 2 cups (475 ml) hot brewed coffee – 1 cup (235 ml) sweetened condensed milk – 1 tablespoon (15 g) brown sugar – 2 teaspoons canna-butter – 2 tablespoons (28 g) chopped toffee chocolate bar – Dusting of unsweetened cocoa powder or ground cinnamon, or both Directions: Step 1. In a medium saucepan over medium heat, combine the coffee, condensed milk, brown sugar, and canna-butter. Cook for 10 to 12 minutes, stirring occasionally. Step 2. Carefully pour the mixture into a blender and process for 1 to 2 minutes. Step 3. Divide the mixture between two heatproof glasses or mugs. Sprinkle with the chopped toffee chocolate bar and dust with cocoa powder, cinnamon, or both. Chef’s Note: For a little extra kick, top your coffee with a sprinkle of cayenne pepper or a pure ground chile powder, such as ancho. It’s a fun and flavorful twist. This coffee is also delicious served over ice. This recipe first appeared in “Cooking with Cannabis: Delicious Recipes for Edibles and Everyday Favorites.” So go ahead and give it a try, and let us know what other edibles you’re interested in trying!
Recipe: Caramel Coffee
