Ingredients

The following ingredients have 6 Servings
  • 1/2 cup heavy whipping cream
  • 1 tablespoon confectioners' sugar
  • 1 teaspoon vanilla extract, divided
  • 1/4 cup Dutch-processed cocoa
  • 1-1/2 cups half-and-half cream
  • 4 cups hot strong brewed coffee
  • 1/2 cup caramel flavoring syrup
  • Butterscotch-caramel ice cream topping

Instruction

  • In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form., 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., <B>To prepare in a slow cooker</B>: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.