Mocha Toffee Twist

Makes 1 sundae

Ingredients:

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

Whipped cream

English Toffee

* 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.