Chocolate Caramel Hazelnut Ice Coffee
Stir together the espresso, simple syrup, melted chocolate, caramel syrup and hazelnut liqueur in a heat-proof pitcher. Cover and refrigerate until chilled.
Fill tall glasses with ice and fill 3/4 of the glass with coffee mixture and top off with whipped cream.
Recipe courtesy of Bobby Flay, 2007
Recipe courtesy of Anne Thornton