Ready in - 8 minutes

Servings - about (2) 16 oz. servings

1 cup fresh brewed espresso
1 cup half and half
1/4 cup sugar
1 tbsp Ghirardelli Sweet Cocoa Powder (Nestle Quik works too, but not as delicious)
1 tbsp instant coffee mix (such as Nescafe Taster's Choice Original)
6 tbsp Smuckers Caramel Sundae Syrup
2-1/2 cups ice cubes
whipped cream (optional)

1. Grind enough fresh coffee beans for 2 double-shots of espresso

2. Brew 2 double-shots (4 oz. each. Total 8 oz. or 1 cup)

3. Combine hot brewed espresso, half and half, sugar, chocolate powder, instant coffee mix, and caramel syrup in blender. Blend at slowest speed for 10 seconds to mix ingredients.

4. Add ice cubes. Blend at medium speed for about 30 seconds or until all cubes are well blended. You will know if it's the perfect consistency if you plunge a straw into the middle, and it stands straight up.

5. Pour into glasses right away, and if you'd prefer, top it off with your favorite whipped cream. Drizzle a bit more caramel on top and ENJOY!

Tip: For even better results, follows steps 1-3, and then chill the espresso mixture in the refrigerator for about 2 hours. This way, its already nice and cold and won't melt the ice cubes as much while its being blended.