Ingredients
1 cup half-and-half cream1 cup 2% milk3 tablespoons plus 2 teaspoons caramel ice cream topping, divided2 teaspoons instant coffee granules8 to 10 ice cubes4 tablespoons whipped cream in a can
Preparation
In a blender, combine the half-and-half, milk, 3 tablespoons caramel topping, coffee and ice cubes; cover and process until smooth.
Pour into two chilled glasses. Top with whipped cream and drizzle with remaining caramel topping. Serve immediately.
