Best Homemade Salted Caramel Mocha

Your ultimate guide to crafting a decadent, coffee-shop worthy treat right in your own kitchen, saving you money and delivering unparalleled flavor. This recipe empowers you to customize every element, ensuring your perfect mocha every time.

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Cook Time 10

Servings: 1

Course: Beverage, Dessert

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 shots Espresso or Strong Coffee (about 2 ounces) or 4 ounces strong brewed coffee
1 cup Milk any kind: whole, 2%, almond, oat, soy work well
2 tablespoons Chocolate Syrup use a good quality one or make your own!
2 tablespoons Caramel Sauce (for mocha) homemade or good quality store-bought
2 tablespoons Salted Caramel Sauce (for drizzle) this is key for that signature salted caramel flavor!
1 teaspoon Granulated Sugar optional, for sweetness adjustment
1/4 teaspoon Vanilla Extract
Whipped Cream For topping (optional, but highly recommended)
Flaky Sea Salt For finishing (essential for that "salted" aspect!)

Equipment

Saucepan
Microwave
Milk frother or French press
Whisk or sealed jar

Method

Prepare your espresso shots or brew your strong coffee. If using an espresso machine, brew two shots. If using regular coffee, brew about 4 ounces of very strong coffee. Set aside.
2 shots Espresso or Strong Coffee
Pour your chosen milk into a small saucepan. Heat the milk over medium heat until it is hot and steaming, but not boiling. You can also microwave the milk in a microwave-safe mug for about 1-2 minutes, stirring halfway through.
1 cup Milk
In your serving mug, add the chocolate syrup and 2 tablespoons of the regular caramel sauce. Stir these together to create a base for your mocha.
2 tablespoons Chocolate Syrup, 2 tablespoons Caramel Sauce (for mocha)
Stir in the optional granulated sugar (if you prefer a sweeter mocha) and the vanilla extract into the chocolate and caramel mixture.
1 teaspoon Granulated Sugar, 1/4 teaspoon Vanilla Extract
Pour the hot espresso or strong coffee into the mug with the chocolate and caramel mixture. Stir well until everything is thoroughly combined and the chocolate and caramel have dissolved into the coffee.
2 shots Espresso or Strong Coffee, 2 tablespoons Chocolate Syrup, 2 tablespoons Caramel Sauce (for mocha)
If you have a milk frother or a French press, froth the heated milk until it's light and airy. If you don't have a frother, you can vigorously whisk the hot milk in the saucepan for about 30 seconds to create some foam, or simply shake it vigorously in a sealed jar.
1 cup Milk
Pour the frothed milk (or just the hot milk if you’re skipping frothing) into the mug containing the coffee and chocolate/caramel mixture.
1 cup Milk, 2 shots Espresso or Strong Coffee, 2 tablespoons Chocolate Syrup, 2 tablespoons Caramel Sauce (for mocha)
Generously drizzle the 2 tablespoons of salted caramel sauce over the top of your finished mocha.
2 tablespoons Salted Caramel Sauce (for drizzle)
If using, dollop a generous amount of whipped cream on top of the salted caramel drizzle. Finish by sprinkling a pinch of flaky sea salt over the whipped cream. This is crucial for achieving that perfect salted caramel balance. Serve immediately and enjoy!
Whipped Cream, Flaky Sea Salt

Notes

Best enjoyed fresh. Leftover mocha base can be stored in the refrigerator for up to 2-3 days and reheated gently. Freezing the assembled mocha is not recommended, but a concentrated syrup base can be frozen.