Creamy Caramel Mocha
1 tablespoon confectioners’ sugar
1 teaspoon vanilla extract, divided
1/4 cup Dutch-processed cocoa
4 cups hot strong brewed coffee
1/2 cup caramel flavoring syrup
Butterscotch-caramel ice cream topping
- In a small bowl, beat whipping cream until it begins to thicken. Add confectioners’ sugar and 1/2 teaspoon vanilla; beat until stiff peaks
- In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping.
Prep Time: 20 minutes
Yield: 6 servings.
1 cup coffee with 2 tablespoons whipped cream (calculated without butterscotch topping) equals 220 calories, 14 g fat (9 g saturated fat), 57 mg cholesterol, 38 mg sodium, 19 g carbohydrate, 1 g fiber, 3 g protein.
© 2016 RDA Enthusiast Brands, LLC
From: Taste of Home