Recipe: Caramel Coffee

This caramel coffee is a great way to start a day off with a sweet kick, or
close the end of a meal. It’s very easy to make and requires only minimal
ingredients. This warm beverage is a great way to ease into a cool fall
morning and should provide a buzz from both the caffeine and the infused
canna-butter.

This recipe for caramel coffee appears alongside a bevvy of sweet and
savory medicated selections in the book “Cooking with Cannabis,” by Laurie
Wolf.

*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 and cook for 10 to 12 minutes,
stirring occasionally.

*Step 2.* Carefully pour into a blender. Process for 1 to 2 minutes.

*Step 3.* Divide between two heatproof glasses or mugs. Sprinkle with the
toffee bits and dust with cocoa, cinnamon, or both.
Chef’s Note:

If you like a little spice, top the coffee with a sprinkling of cayenne
pepper or a pure ground chile powder, such as ancho. It’s a nice change of
pace. This coffee is also yummy served iced.

*This recipe first appeared in “Cooking with Cannabis: Delicious Recipes
for Edibles and Everyday Favorites.”*

*TELL US,* what edibles are you interested in trying?

The post Recipe: Caramel Coffee appeared first on Cannabis Now.