Caramel-Hazelnut Cafe Mocha
In a 3 1/2- or 4-quart slow cooker whisk together half-and-half, chocolate-hazelnut spread, the 1/2 cup caramel sauce, the cocoa powder and espresso powder.Advertisement
Cover; cook on low for 5 to 6 hours, whisking once or twice during cooking if possible, and again before serving.
Serve topped with whipped cream and, if desired, drizzle with additional caramel sauce.
If desired, add hazelnut liqueur (Frangelico) to each mug before adding the hot drink.