Cappuccino is one of my favorite coffeehouse treats, especially a caramel macchiato, which includes a shot of caramel syrup and a sprinkling of ground cinnamon.
But why save it for just the mornings? I've taken the combination and turned it into a decadent dessert that's served in demitasse or espresso cups.
My Caramel Cappuccino Cups make a rich finale to a weekend meal, and they're a snap to prepare.
The cups get their flavor from two additions - espresso or coffee, and Kahla coffee-flavored liqueur. First, instant espresso powder or coffee is mixed with water to make a strong coffee extract. One tablespoon of the extract is folded into whipped topping along with a hefty dose of Kahla liqueur. Most supermarkets carry non-alcoholic flavored syrups for coffee and usually have coffee or Kahla flavor, which can be substituted for the liqueur.
The recipe calls for frozen nondairy whipped topping in place of real whipped cream for two reasons. First, using a prepared product falls in line with the goal of this column of making great-tasting food with little preparation. Second, the prepared product is more stable than regular whipped cream and won't "weep" if you make your cups hours before your guests arrive. Feel free, however, to substitute real whipped cream for an even richer treat; just spoon dollops of the flavored whipped cream over the caramel bases right before serving.
The creamy coffee-flavored combination tops a simple base of prepared caramel sauce and reduced-fat cream cheese, flavored with another tablespoon of the coffee extract. This puddinglike combination will not stiffen like regular pudding but is thick enough that it won't drip from a spoon. The caramel is spooned into demitasse cups and then topped with dollops of the coffee cream. A sprinkling of ground cinnamon is the final adornment.
In place of the cups, you can use 4-ounce ramekins or even clear glass votive holders.
Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903. Or send e-mail to karin.callaway@comcast.net.
You can find previous Quick Cooking recipes through the online archive at AugustaChronicle.com/karin.
Caramel Cappuccino Cups
1/2 8-ounce container frozen whipped topping, thawed according to package directions
1/2 cup Kahla or coffee syrup
1 teaspoon instant coffee or espresso powder mixed with
2 tablespoons water, divided
4 ounces reduced-fat cream cheese ( block)
1 12-ounce jar caramel sauce
Ground cinnamon, for garnish
Place the whipped topping into a large bowl. Fold in the Kahla or coffee syrup and 1 tablespoon of the coffee or espresso mixture. Set aside.
Place the cream cheese into another bowl. Add the remaining coffee mixture and caramel sauce and beat with a hand mixture until fluffy and well blended. Divide the mixture among 8 demitasse cups or small ramekins. Spread some of the whipped topping over each cup and sprinkle cinnamon. Chill until ready to serve.
Makes 6 desserts.
Nutritional information per serving: 244 calories, 4.5 grams fat, 2 milligrams cholesterol, 270 milligrams sodium, 47 grams carbohydrates, 4 grams protein
Nutritional analysis provided by registered dietitian Rachel B. Drew, nutritional education specialist for the Richmond County School Nutrition Program, in conjunction with the Augusta Area Dietetic Association.
Coming next week: Commence your holiday meal with a delicious hot cranberry punch that starts with a Thanksgiving favorite - jellied cranberry sauce.
See Karin prepare the recipe at noon Tuesday on WJBF-TV (Channel 6).
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