Butterscotch Caramel Coffee
Cindi M Bauer
3/4 cwater (6 ounces)
1-3/4 tspinstant coffee (or decaffeinated instant coffee)
3 Tbspmrs. richardson's butterscotch caramel topping
top withreddi wip (or) cool whip whipped topping, to garnish the coffee
1/4 tspheath's english toffee bits (bits o' brickle toffee bits)
How to Make Butterscotch Caramel Coffee
- In a coffee mug, add the water, instant coffee, and 3 Tablespoon of Mrs. Richardson's Butterscotch Caramel Topping.
- Place the mug in the microwave to heat the coffee through. (I microwaved mine for 1 minute and 41 seconds, as our microwave has 1,000 watts.)
- Stir the coffee, then top the coffee with Reddi Wip (or) Cool Whip Whipped Topping, and the Heath's English Toffee Bits.