- 1 tablespoon brown sugar
- 1⁄4 cup half-and-half
- 1 tablespoon caramel ice cream topping
- 3⁄4 cup hot brewed columbian coffee
Stir brown sugar into half-and-half until dissolved.
Whip with a milk frother or small whisk.
Pour coffee into a mug, and stir in caramel sauce until dissolved.
Pour frothed half-and-half into coffee, and serve.