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Salted Caramel Mocha

Salted caramel mocha with a deep chocolate base, steamed milk, and bold espresso, finished with a shiny chocolate drizzle. Chocolate syrup and caramel sauce dissolve into the milk for a smooth, foamy cup in about five minutes.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

milk
  • 1 cup milk Whole or 2% milk for best foam.
chocolate syrup
  • 2 tbsp chocolate syrup Add with the milk so it fully dissolves.
caramel sauce
  • 2 tbsp caramel sauce Warm to blend smoothly with the chocolate.
flaky sea salt
  • 0.25 tsp flaky sea salt Use to balance sweetness; adjust to taste.
espresso
  • 2 shots espresso Brew fresh if possible.
whipped cream
  • 1 Whipped cream, for topping Optional but traditional for a creamy finish.
chocolate drizzle
  • 1 Chocolate drizzle, for topping For the shiny top after assembling.

Equipment

  • 1 small saucepan
  • 1 milk frother

Method
 

Warm the caramel chocolate milk
  1. Warm the milk with chocolate syrup, caramel sauce, and flaky sea salt in a small saucepan over medium heat, whisking until fully combined, 2 to 3 minutes.
  2. Froth the chocolate caramel milk with a milk frother until light and foamy, 30 to 60 seconds (watch for a creamy foam cap).
Assemble the mocha
  1. Pour the espresso into a mug.
  2. Top with the frothed chocolate caramel milk, filling the mug to your preferred strength (aim for a thick, foamy layer on top).
  3. Finish with whipped cream and drizzle with chocolate sauce for a glossy chocolate finish.

Notes

Pro tip: whisk continuously while warming so the chocolate and caramel dissolve without any streaks. Refrigerate leftovers up to 1 day, but note the foam won’t hold—re-warm gently. Freezing isn’t recommended. For a dairy-free swap, use barista-style oat milk (or another milk that froths well) and keep the rest the same.