- 4 ounces coffee mocha ice cream
- 6 ounces hot Aveon Café Premium coffee
- 2 tablespoons butterscotch topping
- 2 teaspoons almond liqueur
- whipped topping
- 1 tablespoon toffee pieces or 1 tablespoon chopped chocolate-covered english toffee bar
Spoon ice cream into a large coffee mug, pour Aveon Café Premium coffee, butterscotch topping and almond liqueur over ice cream. Garnish with a dollop of whipped cream and sprinkle of toffee chips.