This frosty cappuccino is infused with HERSHEY'S CHIPITS Sea Salt Caramel for an indulgent coffee-shop treat that you can make at home.
Melt 3/4 cup (175 mL) sea salt caramel chips in heatproof bowl set over saucepan of simmering water, stirring until smooth. Cool slightly. Stir together half of the melted sea salt caramel chips with chocolate syrup until smooth; set aside.
Place chocolate syrup mixture and coffee in blender; blend on high until well combined. Add ice cream; blend until smooth.
To make a lower-fat Iced Cappuccino, use reduced-fat vanilla ice cream and fat-free whipped topping.
Divide among six 6-oz (175 mL) glasses filled with ice. Top each serving with 1/4 cup (50 mL) whipped topping. Drizzle with remaining melted sea salt caramel chips.
Garnish with remaining sea salt caramel chips, cinnamon and sea salt.