“My son introduced me to this wonderful treat and the search was on! I had to find a way to make my own as I can't rationalize driving 35 miles one way to my fix. This delicious drink can now be had any time of the day or night! I hope you enjoy this as much as I do. *Prep & cook times are estimated. The first few times it took me longer, each time does get easier.”
READY IN:
20mins
YIELD:
1-3 cups coffee
UNITS:
US

Ingredients Nutrition

  • 1 fluid ounce espresso or 34 cup coffee
  • 1 12-2 tablespoons caramel sauce (see recipe below)
  • 1 -2 tablespoon cocoa powder (the hot chocolate kind, not the unsweetened baking kind)
  • 1 pinch sea salt (Starbucks uses a blend of smoked sea salt and turbinado sugar for sprinkling on top)
  • 12 cup milk
  • 1 -2 tablespoon whipped cream (optional)

Directions

  1. With an espresso maker:
  2. Prepare espresso. Place caramel sauce, cocoa powder and sea salt in a mug and pour espresso over them. Froth milk and slowly pour into mug, stirring to combine everything. Taste and add more caramel, cocoa and/or salt to taste. Top with whipped cream, drizzle caramel sauce, and a tiny pinch of sea salt.
  3. Without an espresso maker:
  4. Prepare coffee. Place caramel sauce, cocoa powder and sea salt in a mug. Pour coffee into mug, stirring to combine everything. Heat milk in microwave or on the stove and add to mug, stirring everything to combine. Taste and add more caramel, cocoa and/or salt to taste. Top with whipped cream, caramel sauce and a tiny pinch of sea salt.
  5. Salted Caramel Syrup:
  6. Makes enough for around 3-4 salted caramel mocha or hot chocolate beverages.
  7. 1/2 cup sugar.
  8. 3 tablespoons salted butter, cubed.
  9. 1/4 cup heavy cream, at room temperature.
  10. In a medium saucepan, cook the sugar over medium heat, stirring occasionally with a spatula (if it becomes lumpy, reduce heat and refrain from stirring). When it turns a deep amber color, add the butter and stir until it is melted. Add the heavy cream and whisk until the caramel is smooth (be careful, it will bubble up when you add the cream). Remove from heat and let cool. Refrigerate extra syrup.

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