Polar Bear
In a blender, add 1 oz chilled espresso and 3 oz of milk.
Add 2 scoops of Cappuccine's White Chocolate Symphony and 16 oz of ice.
Blend until smooth.
Drizzle caramel sauce inside a cup and pour in frappe mix. Top with whipped cream and a drizzle of caramel sauce.
Submitted By: Laurie Britton of Cafe Virtuoso
