Caramel Maple Almond Mocha Recipe

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4 cups almond milk

11/3 cups brewed decaf or regular coffee

½ cup maple syrup

6 tablespoons caramel ice cream topping-divided

4 teaspoons Hershey Special Dark Cocoa-divided

 Whipped Cream

1-cup heavy whipping cream

1-teaspoon maple syrup

3 tablespoons powdered sugar

Drizzle with caramel sauce and dust with cocoa


In large saucepan, combine, milk, coffee, syrup, 3 T. caramel sauce and 2 teaspoons cocoa over medium heat, stirring occasionally until simmering but not boiling.

In small bowl, beat the heavy cream until it begins to thicken, add maple syrup and powdered sugar, beat until stiff peaks form.  Serve with mocha.  Drizzle with caramel sauce and dust with cocoa.