In a pan, place the sugar and heat on medium-low heat. Occasionally swirling the pan around to evenly cook the sugar.
Once the sugar has melted, remove from the heat and stir in the butter. Mix until combined.
Pour in the all-purpose cream then stir to incorporate everything. Set aside
In a cup, pour in the Barako espresso and caramel. Stir to incorporate the caramel with the Barako espresso.
Pour in the Kremtop. Mix until well incorporated.
Top with whipped cream and caramel syrup. Serve!
In a small pot, combine water, tablea chocolate, Krem Top, and all purpose cream. Simmer until the tablea chocolate melts and the mixture thickens.
Stir in the Krem-Top creamer in the pot!
Transfer to a cup then pour the espresso shot and add white sugar. Stir
Top with a dollop of whipped cream and cocoa powder. Serve
