1/2 cup heavy whipping cream
1 Tbsp. confectioners’ sugar
1 tsp. vanilla extract, divided
1/4 cup Dutch-processed cocoa
1 1/2 cup half-and-half cream
4 cups hot strong brewed coffee
1/2 cup caramel flavoring syrup
Butterscotch-caramel ice cream topping

In a small bowl, beat whipping cream until it begins to thicken. Add confectioners’ sugar and 1/2 tsp. vanilla; beat until stiff peaks form. In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping.

To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.