Ingredients

1 cup milk (I usually use skim)

2 Tablespoons caramel ice cream topping + extra

2 Tablespoons hot chocolate mix

pinch of sea salt

1/2 cup strong coffee

Cool Whip

1 teaspoon turbinado sugar

1 teaspoon sea salt

Instructions

1. Mix together the turbinado sugar and sea salt. Set aside.
2. Heat the milk, 2 Tbsp. caramel, hot chocolate mix, and sea salt until it comes to a boil. Pour into a blender and pulse until frothy. Pour into a cup. Slowly pour the hot coffee into one side of the frothed milk. Top with Cool Whip. Drizzle with extra caramel topping. Sprinkle with the sugar/sea salt mixture. Makes 1 large cup.

Notes

*I used the Swiss Miss Dark Hot Chocolate for an even more intense chocolate flavor. *You can also substitute chocolate syrup in place of the hot chocolate mix.