I've over and again noticed that I'm not an espresso individual at all. Tea, then again, is an alternate story. I love it frosted, chai, green, dark – practically any way you can think to serve it.
Yet, one day around two years prior, a McDonald's worker gave me an Iced Caramel Mocha Latte that they had made as a copy request. I took it to be gracious, imagining that I would hand it over quickly to my espresso cherishing spouse in the parking garage.
My Iced Caramel Mocha Latte formula is unfathomably simple. I need just four fixings and every one is something that I generally have close by – espresso, hot cocoa blend, milk and caramel frozen yogurt beating. I wish it hadn't taken me such a long time to make sense of exactly that it was so natural to make this mocha at home!
- 8 ounces coffee prepared
- 2 tablespoons hot chocolate mix
- 1 tablespoon caramel ice cream topping
- 1/4 cup milk
- whipped cream and additional caramel to garnish
Instructions
- Brew eight ounces of coffee.
- Add hot chocolate mix and caramel ice cream topping to coffee.
- Whisk together to combine.
- Pour coffee mixture into a glass over ice.
- Pour milk into glass over coffee.
- Garnish glass with whipped cream and additional caramel ice cream topping.
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