Iced Caramel Coffee

Directions

1. 1
   In a dry heavy skillet cook 3 tablespoons sugar over moderately low heat, stirring slowly with a fork (to help sugar melt evenly), until melted and pale golden. Cook caramel, without stirring, swirling skillet, until deep golden. Add 3/4 cup water and simmer, stirring, until caramel is dissolved. (Mixture will bubble up.)
2. 2
   In a metal bowl stir together espresso powder and remaining tablespoon sugar. Pour hot caramel over espresso mixture and stir until dissolved. Stir in vanilla and remaining 1/4 cup water.
3. 3
   In a blender blend together caramel coffee mixture, milk, cream, and ice until smooth.
4. 4
   Serve iced coffee topped with whipped cream.