• Combine the cocoa powder, sugar and cornstarch in a medium-sized saucepan and mix well. Slowly pour in the corn syrup and coffee. Whisk the mixture together as you bring it to a boil over medium-low heat. Let slowly boil for 1 minute (reduce the heat if it is boiling too quickly), whisking frequently. Remove from heat, cool to room temperature and refrigerate until serving. The sauce will thicken as it cools.

For the Caramelized Almonds:

• Combine the sugar, sea salt, water and vanilla in a large skillet. Bring to a boil over medium while whisking frequently and let boil for 1 minute.
• Add the almonds and stir constantly. Continue cooking and stirring the almonds until most of the liquid is evaporated. Remove from heat and keep stirring until the almonds are completely coated and the liquid transforms into a powdery, dusty substance, about 2 minutes. Return pan to heat and stir almonds until the coating begins to caramelize, about 2-3 minutes. Remove from heat and let cool completely. Store in an airtight container.

To prepare the sundaes:

• Scoop out a heaping helping of Starbucks Caramel Macchiato Ice Cream for each serving. Warm the mocha syrup in 30 second intervals in the microwave, until pourable. Meanwhile, crush half of the caramelized almonds. Drizzle syrup on top of ice cream, sprinkle on crushed almonds and garnish with remaining whole almonds, as desired.