Caramel Espresso Float

Caramel Espresso Float
Photo by Romulo Yanes


  • 3 tablespoons confectioners sugar
  • ¼ cup instant-espresso powder
  • 6 tablespoons granulated sugar
  • 2 tablespoons chopped nuts, such asalmonds or hazelnuts , toasted
  • 4 premium vanilla ice cream
  • 3 tablespoons bittersweet chocolate shavings
  • 2 cups water
  • + 2 more ingredients
    • 2 cups ice cubes
    • ½ cup heavy cream

Cook granulated sugar in a dry 2- to 3-quart heavy saucepan over moderate heat, undisturbed, until it begins to melt. Continue to cook, stirring occasionally with a fork, until sugar melts into a deep golden caramel. Remove from heat and carefully add 1 cup water (caramel will harden and steam vi...

View full recipe at Epicurious


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