Recipe by: Ruth Rogars
Prep 5 m
Cook 2 m
Ready In 7 m
Yum! Took it in the bath with me. Used caramel ice cream, coffee, caramel sauce and amaretto. Amazing!
4 ounces coffee mocha ice cream
6 ounces hot coffee
2 tablespoons butterscotch topping
2 teaspoons almond liqueur
1 tablespoon toffee pieces or 1 tablespoon chopped chocolate-covered english toffee bar
Spoon ice cream into a large coffee mug;pour coffee, butterscotch topping and almond liqueur over ice cream.
Garnish with a dollop of whipped cream and sprinkle of toffee chips.