Thanksgiving Recipes

Caramel Coffee

Caramel Coffee recipe

Yield: 6 servings, 3/4 cup each


  • 6 tablespoons ground Maxwell House Coffee or Yuban Coffee, any variety
  • 1/2 cup caramel ice cream topping
  • 4 1/2 cups cold water
  • 3/4 cup thawed Cool Whip Whipped Topping*
  • 2 tablespoons chopped chocolate-covered toffee


  1. Place coffee in filter in brew basket of coffee maker.
  2. Pour topping into empty pot of coffee maker.
  3. Prepare coffee with cold water.
  4. When brewing is complete, stir until well blended.
  5. Top each serving with a dollop of the whipped topping and chopped toffee, if desired.


* How to Thaw Cool Whip: Place unopened 8 ounce tub in refrigerator for 4 hours. Do not thaw in microwave.

To prepare a single serving of this delectable coffee treat, stir 1 tablespoon Kraft Caramel Topping into a hot cup of brewed MAXWELL HOUSE Coffee.


Per serving: Calories 130; Total fat 3g; Saturated fat 2.5g; Cholesterol 0mg; Sodium 80mg; Carbohydrate 24g; Dietary fiber 1g; Sugars 15g; Protein 2g Vitamin A 0% DV; Vitamin C 0% DV; Calcium 6% DV; Iron 0% DV

Diet Exchanges: 1 1/2 Carbohydrate, 1/2 Fat


Recipe and photo used with permission from: Kraft Heinz Company

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