Updated: 09/26/2017 3:57 PM | Print Story |  Email

Caribou Coffee Drinks to Make at Home

You don't have to rely on the weather to let you know what season we're in! Just stop by the local coffee shops and you can tell just by their menu. There's pumpkin chai, white chocolate mochas and caramel lattes.

Caribou Coffee is taking it a step further by adding kettle corn to their coolers! Jenifer Hagness stopped by to explain how you can make Caribou Coffee drinks at home.

 

“Caramel Corn Coffeeless Cooler”

1 cup vanilla bean ice cream
1/3 cup caramel sauce
¼ cup milk
1/3 cup kettle corn
Whipped cream

  • Place ice cream, caramel, milk and kettle corn into blender
  • Blend until smooth
  • Pour into glass and top with whipped cream – decorate with more kettle corn and caramel

 

Pumpkin White Mocha Cooler – blended

¼ cup white chocolate sauce
¼ cup pumpkin pie filling
1 tablespoon brown sugar
¼ teaspoon pumpkin pie spice
¾ cup double strength coffee
¼ cup milk
¾ cup ice
Whipped cream

  • Place white chocolate, pumpkin pie filling, brown sugar, spice, coffee, milk and ice into blender
  • Blend until smooth
  • Pour into glass and top with whipped cream – decorate with more white chocolate sauce

 

Pumpkin Crafted Press

¼ cup pumpkin pie filling
1 tablespoon brown sugar
¼ teaspoon pumpkin pie spice
¾ cup cold press coffee
¼ cup milk

  • Place all ingredients into blender
  • Blend until smooth
  • Pour over ice

 

Milk Chocolate Mocha

3 oz. espresso
1 ½ cups milk
1/3 cup milk chocolate chips
Whipped cream

  • Place milk and chocolate chips into small saucepan over medium heat
  • Stirring frequently, heat until chocolate chips have melted
  • Brew 3 oz. espresso into mug
  • Pour heated milk chocolate mixture into mug
  • Top with whipped cream – decorate with more chocolate chips

 

Friday September 29th  is National Coffee Day, Caribou Coffee will be giving back for National Coffee Day, 10% of Amy’s blend coffee and merchandise as well as all Caribou Coffee signature blend will be donated to CancerCare.