- 1/2 cup heavy whipping cream
- 1 tablespoon confectioners' sugar
- 1/2 cup milk chocolate toffee bits
- 5 cups hot brewed coffee
- 2 tablespoons butterscotch ice cream topping
- In a small mixing bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until stiff peaks form. Stir toffee bits into coffee; let stand for 30 seconds. Strain and discard any undissolved toffee bits. Pour coffee into mugs; top with whipped cream and drizzle with butterscotch topping.