- 2 cups chocolate milk
- 2 tablespoons caramel topping
- frozen whipped topping, thawed, if preferred (non-compulsory)
- pecans, chopped, if desired (not obligatory)
- Stir milk and caramel in a 1 qt saucepan unless well blended.
- heat over medium-high heat, stirring incessantly until sizzling.
- Pour into 4 mugs.
- Garnish with whipped topping and pecans.