Salted Caramel Mocha
You can make a salted caramel mocha at home that’s even better than the coffee house version with just a few simple ingredients.
Servings 1 cup
- 1 ½ teaspoon (3g) unsweetened cocoa powder
- 1 to 2 teaspoons (4-8g) granulated sugar *
- 1 tablespoon water
- 1 heaping tablespoon salted caramel sauce* plus optional more for topping
- ½ cup hot coffee
- ½ cup milk any percentage
- 1 tablespoon heavy cream optional
- Whipped cream for topping optional
In a small saucepan, stir together cocoa powder and sugar. Add water and heat over medium heat until mixture is well combined and no lumps of cocoa powder remain.
Add caramel sauce and hot coffee and stir until caramel is melted.
Add milk and optional heavy cream and heat, stirring often until milk is steaming hot. Do not let milk come to a boil. If desired, whisk vigorously until mocha is foamy.
Pour into an 8-ounce mug. Taste and add more sugar/caramel if needed. Top with optional whipped cream if desired, and enjoy!
*If you prefer a less sweet mocha, start with 1 teaspoon sugar. You can always add more sugar to taste at the end if needed.
*If using regular caramel sauce, add a generous pinch of table salt or fine sea salt when you add the caramel sauce.
To make an iced/frappuccino version, follow the recipe making the chocolate syrup and stir in the the caramel sauce. Then add just 1/4 cup of the milk. Heat just until the mixture is completely smooth and uniform in color. Then remove from heat and combine with the remaining milk and cold coffee. Pour over ice for an iced version or blend with 1 1/2 cups of ice for a salted caramel frappuccino.
I recommend using the full 2 teaspoons of sugar for the iced version and doubling the sugar for a frappe because the blended ice will dilute the sweetness quite a bit.