1/4 cup cold espresso (dissolve 2 tablespoons instant espresso powder in 1/4 cup boiling water; let cool) or strong coffee
3 tablespoons caramel sauce
Directions:
1. In a blender, combine 1 cup coffee ice cream; 1/4 cup cold espresso (dissolve 2 tablespoons instant espresso powder in 1/4 cup boiling water; let cool) or strong coffee; 3 tablespoons caramel sauce; and 1 cup crushed ice. Whril until smooth and pour into a chilled tall galss (at least 16 oz.) or two chilled glasses (8 oz. each).
