4 cups almond milk
1–1/3 cups brewed decaf or regular coffee
½ cup maple syrup
6 tablespoons caramel ice cream topping-divided
4 teaspoons Hershey Special Dark Cocoa-divided
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.