Ingredients
1 1/2
cups water
2
tablespoons instant espresso coffee powder or granules
1/2
cup caramel topping
2
tablespoons sugar
1
cup milk
1/2
cup whipped cream topping (from aerosol can)
Preparation
In 4-cup microwavable measuring cup, microwave water uncovered on High 2 to 3 minutes or until very hot and almost boiling. Stir in coffee powder until dissolved. Stir in 1/4 cup of the caramel topping, the sugar and milk.
To serve, fill 4 (12-oz) glasses two-thirds with ice. Divide coffee mixture among glasses. Top with whipped cream; drizzle with remaining 1/4 cup caramel topping.
