Mocha Toffee Twist
Makes 1 sundae
2 oz. cold brewed espresso *
1 oz. (2 tablespoons) Piggly Wiggly Chocolate Syrup
1/2 cup Toffee, fine grind
1 cup or 2-#8 scoops Vanilla ice cream
1 1/2 cups crushed ice
* 1/2 cup cold coffee plus 2 teaspoons instant coffee granules may be substituted for espresso
1. In blender, place espresso, Home Brand Chocolate Syrup and Toffee. Cover; blend until thoroughly mixed.
2. Add ice cream and crushed ice. Cover; blend until smooth.
3. Garnish with whipped cream and English Toffee. Serve immediately.