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Easy Salted Caramel Mocha Recipe
Ash Tyrrell

Easy Salted Caramel Mocha Recipe

I still remember the year Starbucks skipped its salted caramel mocha, and I refused to accept a fall without it. So I started testing my own version at home, and honestly, it turned out better than I expected.
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Prep Time 5 minutes
Cook Time 10 minutes
Servings: 1
Ingredients Method Notes

Ingredients
  

  • 1 –2 shots freshly brewed espresso or ½ cup strong dark-roast coffee — this is the backbone of the drink, so don't skimp on strength
  • 1 cup whole milk — gives the mocha its creamy body; sub 2% for a lighter cup
  • 1 tablespoon unsweetened cocoa powder — adds the chocolate flavor without extra sweetness
  • 2 tablespoons salted caramel sauce plus more for drizzling — the real star, so use a good-quality one
  • 1 tablespoon granulated sugar adjust to taste — balances the bitterness of the espresso and cocoa
  • Pinch of flaky sea salt — sharpens the caramel and keeps the drink from tasting flat
  • Whipped cream for topping (optional) — makes it feel like a real coffeehouse treat

Method
 

  1. Start by pulling one or two shots of espresso, or brewing a strong dark-roast coffee if you don't own a machine. I keep the coffee on the stronger side so it doesn't get lost under the caramel and chocolate later. Pour it straight into your mug and set it aside while you work on the milk.
  2. Spoon the salted caramel sauce right into the bottom of your mug with the espresso, then stir until it's fully dissolved. I like doing this step before the milk goes in so the caramel doesn't clump. This little trick keeps every sip evenly flavored instead of caramel pooling at the bottom.
  3. In a small saucepan over low-medium heat, whisk together your milk, cocoa powder, and sugar. Keep stirring until it's smooth and just starting to simmer, with no lumps of cocoa left behind. This usually takes me about three to four minutes in a gentle heat.
  4. Once the milk mixture is hot, use a frother or whisk it vigorously to build up some foam. You can also shake it in a sealed jar if you don't have a frother handy. This is what gives your homemade mocha that coffeehouse-style top layer.
  5. Pour the frothed milk mixture into your mug with the coffee and caramel, stirring gently as you go. Top with whipped cream if you're using it, then finish with a drizzle of extra caramel sauce and a pinch of flaky sea salt. Serve it right away while it's warm and the foam is still holding.

Notes

  • I always use a dark roast for my espresso a lighter roast gets completely overpowered by the caramel and chocolate.
  • I make a big batch of caramel sauce ahead of time and keep it in the fridge, so this drink takes me barely five minutes on busy mornings.
  • I've found whole milk gives the creamiest result, but half-and-half makes it taste like a genuine café splurge.
  • I add the salt right at the end, not while cooking it keeps the flavor bright instead of getting lost in the heat.
  • I never skip stirring the cocoa constantly while it heats, or I end up with grainy lumps at the bottom of my mug.