Caramel-Hazelnut Cafe Mocha

Directions:

1. In a 3 1/2- or 4-quart slow cooker whisk together half-and-half, chocolate-hazelnut spread, the 1/2 cup caramel sauce, the cocoa powder and espresso powder.
2. Cover; cook on low for 5 to 6 hours, whisking once or twice during cooking if possible, and again before serving.
3. Serve topped with whipped cream and, if desired, drizzle with additional caramel sauce.

Variation:

• Spike It If desired, add hazelnut liqueur (Frangelico) to each mug before adding the hot drink.

Nutritional Facts:

Servings Per Recipe 12, Folate (µg) 6, Polyunsaturated fat (g) 1, Cobalamin (Vit. B12) (µg) 1, Trans fatty acid (g) 0, carb. (g) 26, Niacin (mg) 0, Monounsaturated fat (g) 6, Pyridoxine (Vit. B6) (mg) 0, pro. (g) 7, cal. (kcal) 347, fiber (g) 1, sodium (mg) 111, sugar (g) 22, Potassium (mg) 274, calcium (mg) 198, Thiamin (mg) 0, chol. (mg) 70, Riboflavin (mg) 0, sat. fat (g) 15, iron (mg) 1, vit. A (IU) 681, Fat, total (g) 25, vit. C (mg) 1

Prep Time: 10 minutes
Slow Cook 5 – 6 hours (low)
Yields: 9 1/4 cups servings

From: http://www.midwestliving.com/recipe/caramel-hazelnut-cafe-mocha/