Caramel Macchiato Coffee Chez Kathy

1. 1

   Put water in drip coffee maker.

2. 2

   Put ground coffee in filter in coffee maker. Push button. Let drip.

3. 3

   Meanwhile, in an 18-to-20-ounce travel mug, pour in 1 packet of Swiss Miss No-Sugar-Added cocoa.

4. 4

   If you have a sweet tooth, squeeze about 1 tablespoon of Smuckers Caramel ice cream topping (count of 5) on top of cocoa. Otherwise, add about 1/2 tablespoon of the caramel topping (count of 3).

5. 5

   (Optional:) Add a splash of fat-free half-and-half on top of the caramel topping. It was approximately 1 teaspoon. This is optional; it makes the coffee taste richer.

6. 6

   Add a tiny amount of hazelnut or vanilla flavored sugar syrup. I measured this to be about 1/4 teaspoon. Don't overdo it, it's better as a mysterious accent.

7. 7

   Pour in prepared coffee. Stir well with knife to make sure all the cocoa mix has dissolved.

8. 8

   (Optional:) Top with whipped cream if you don't put the lid on and you want to impress.

* Per serving · 4 servings · Values may vary.

No additional tips available.