- 4 cups half-and-half, light cream, or whole milk
- 3/4 cup Ghirardelli® Chocolate Caramel Hot Cocoa
- 1 tablespoon instant espresso coffee powder or instant coffee crystals
- 1/4 cup coffee-flavored liqueur (optional)
- 10 small scoops vanilla ice cream
- Prepared caramel topping
- Flaked sea salt
- In a medium saucepan, heat half-and-half over medium heat until just boiling. Add Ghirardelli(R) Chocolate Caramel Hot Cocoa and espresso powder. Cook and stir until mixture is heated through but not boiling. Remove from heat. If desired, stir in liqueur.
- Place a small scoop (about 1 tablespoon) of ice cream into 10 demitasse cups. Top with hot chocolate mixture. Drizzle with prepared caramel topping and sprinkle with a pinch of sea salt.