2 shots of espresso
1 tablespoon natfood cream caramel
2 tablespoons white sugar
¾ cup milk
1 ½ cups ice cubes
2 tablespoons whipped cream
Place the espresso, natfood cream caramel, and sugar into a blender pitcher.
Blend on high until the caramel and sugar dissolve into the espresso.
Pour in the milk and add the ice, continue blending until smooth and frothy.
Top with whipped cream to serve.