Creamy Caramel Mocha

1/2 Cup - heavy whipping cream
1 T - confectioners' sugar
1 tsp - vanilla extract, divided
1/4 Cup - Dutch baking cocoa
1 1/2 Cups - half-and-half cream
4 Cups - hot strong brewed coffee
1/2 Cup - caramel flavoring syrup
Butterscotch-caramel ice cream topping

In a small bowl, beat the whipping cream until it begins to thicken. Add the confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form. In a large saucepan over medium heat, whisk the cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping.

 Topped with whipped cream and a decadent butterscotch-caramel drizzle, this chocolaty treat will perk up even the sleepiest person at the table.

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