Butterscotch Caramel Coffee
I truly enjoy this Butterscotch Caramel Coffee, and have been making it for years.


  • 3/4 cwater (6 ounces)

  • 1-3/4 tspinstant coffee (or decaffeinated instant coffee)

  • 3 Tbspmrs. richardson’s butterscotch caramel topping

  • top withreddi wip (or) cool whip whipped topping, to garnish the coffee

  • 1/4 tspheath’s english toffee bits (bits o’ brickle toffee bits)

How to Make Butterscotch Caramel Coffee

  1. In a coffee mug, add the water, instant coffee, and 3 Tablespoon of Mrs. Richardson’s Butterscotch Caramel Topping.
  2. Place the mug in the microwave to heat the coffee through. (I microwaved mine for 1 minute and 41 seconds, as our microwave has 1,000 watts.)
  3. Stir the coffee, then top the coffee with Reddi Wip (or) Cool Whip Whipped Topping, and the Heath’s English Toffee Bits.


Please enter your comment!
Please enter your name here