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Salted Caramel Mocha

Salted caramel mocha is a rich espresso-and-chocolate drink finished with steamed milk and a caramel swirl. You’ll dissolve chocolate syrup and salted caramel into hot espresso, then top with whipped cream and glossy drizzle.
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Prep Time 8 minutes
Cook Time 5 minutes
Total Time 13 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

espresso
  • 2 espresso shots
chocolate syrup
  • 2 tbsp chocolate syrup
  • 0.25 extra chocolate and caramel sauce for drizzling
caramel sauce
  • 3 tbsp caramel sauce
flaky sea salt
  • 0.25 tsp flaky sea salt
milk
  • 1 cup milk, steamed
topping
  • 1 whipped cream, for topping
  • 0.25 extra chocolate and caramel sauce, for drizzling

Equipment

  • 1 coffee maker

Method
 

Brew and combine
  1. Brew the espresso shots. Use hot brewed espresso so it’s ready to dissolve the syrups immediately.
  2. Stir the chocolate syrup, 2 tablespoons of the caramel sauce, and the flaky sea salt into the hot espresso until dissolved. Keep stirring until the mixture looks smooth and evenly dark.
Steam and assemble
  1. Steam the milk until hot and frothy, using a handheld frother or whisking vigorously. Aim for visible foam and a glossy, pourable texture.
  2. Pour the steamed milk into the mug with the espresso mixture, stirring gently to combine. Stop stirring once the drink looks evenly blended.
  3. Top with whipped cream. Add it in a thick layer so it holds the drizzle on top.
  4. Drizzle with the remaining caramel sauce and extra chocolate syrup before serving. Use a slow zigzag so the surface looks glossy and layered.

Notes

Pro tip: warm the caramel sauce slightly before drizzling so it flows in thin ribbons over the whipped cream. Store assembled mochas in the fridge only up to 24 hours, but best results come from serving immediately after steaming. Freezing isn’t recommended for this drink. For a lighter option, use low-fat or oat milk to keep the frothy texture while reducing overall calories.