"I like YOUR coffee best" insists DH. I developed this mixture as a copycat of Starbuck's Caramel Macchiato, but using my half-caffeinated, half-decaffeinated coffee mix (I use Chock Full O' Nuts decaf and ground Starbucks French Roast). I buy Swiss Miss No-Sugar-Added Cocoa in bulk when Costco puts it on sale at the end of the season. I squeeze the caramel topping for 5 counts for DH and 3 counts for me. When I can't find hazelnut flavored syrup, I use the vanilla flavor; we miss that flavor accent if I omit it. This recipe fills one 18-to-20-ounce travel mug. You can top with whipped cream if you wish to make a special presentation (that may be how we made it past our third date!).