Caramel Coffee Rose Recipe

Choose a 10–12 oz glass (for iced) or a 6–8 oz mug (for hot). If serving iced, fill glass with ice and set aside. Warm the mug if serving hot by rinsing with hot water and discarding water before pouring.

Drizzle about 1/2 tablespoon caramel sauce along the inside of the glass or mug so it creates a ribbon. Reserve remaining caramel for garnish.

Combine base liquids

In a cocktail shaker (if iced) or heatproof mixing vessel (if hot), combine 2 oz strong brewed coffee (hot or cooled) and 0.5 oz cold-brew concentrate if using. Add 1 oz dark rum, 0.5 oz coffee liqueur, and 0.25 oz rose liqueur or rose syrup.

Add 0.5 oz caramel syrup and 0.25 oz simple syrup. Taste and adjust sweetness — rose liqueur can be fragrant and sweet, so add less or more simple syrup to balance.

Iced version

If making iced, add the shaker half-full with ice cubes. Shake vigorously for 10–12 seconds until well chilled (and slightly diluted). Strain over the prepared glass filled with ice and the caramel ribbon.

Hot version

If making hot, gently combine the mixture in a small saucepan over low heat — do not boil — just warm until steaming (about 2–3 minutes). Alternatively, combine hot brewed coffee and spirits in the warmed mug and stir until integrated.

Froth 1 oz whole milk and 0.5 oz lightly whipped heavy cream (or chosen creamer) together until silky foam forms. For iced drinks, pour milk/cream mixture over the strained coffee cocktail to create a layered effect. For hot drinks, spoon foam on top.

Drizzle the remaining caramel sauce over the foam, dust lightly with freshly ground coffee or cocoa powder (about 1/4 tsp). Place an edible rose petal or crystallized rosebud on the foam for aroma and visual appeal, if using.

Serve immediately with a long spoon or straw (for iced). Stir before drinking to blend the caramel and rose notes throughout the coffee.