Post image for #HappyNationalCoffeeDay!  Homemade Salted Caramel Mocha

#HappyNationalCoffeeDay! Homemade Salted Caramel Mocha

by Maryann Pisano on September 29, 2014

saltedcaramelmocha

  • 1 shot of espresso or 3/4 cup coffee
  • 1 1/2 – 2 tablespoons caramel sauce (see recipe)
  • 1-2 tablespoons cocoa powder (the hot chocolate kind, not the unsweetened baking kind)
  • Pinch of sea salt (Starbucks uses a blend of smoked sea salt and turbinado sugar for sprinkling on top)
  • 1/2 cup milk
  • Whipped cream (optional)
  • Extra caramel sauce and sea salt to drizzle/sprinkle on top

Salted Caramel Syrup

  • 1/2 cup sugar
  • 3 tablespoons salted butter, cubed
  • 
1/4 cup heavy cream, at room temperature

Directions: 

With an espresso maker:

  1. Prepare espresso.
  2. Place caramel sauce, cocoa powder and sea salt in a mug and pour espresso over them.
  3. Froth milk and slowly pour into mug, stirring to combine everything.
  4. Taste and add more caramel, cocoa and/or salt to taste.
  5. Top with whipped cream, drizzle caramel sauce, and a tiny pinch of sea salt.

Without an espresso maker:

  1. Prepare coffee.
  2. Place caramel sauce, cocoa powder and sea salt in a mug.
  3. Pour coffee into mug, stirring to combine everything.
  4. Heat milk in microwave or on the stove and add to mug, stirring everything to combine.
  5. Taste and add more caramel, cocoa and/or salt to taste.
  6. Top with whipped cream, caramel sauce and a tiny pinch of sea salt.

Directions for Salted Caramel Syrup:

  1. 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).
  2. When it turns a deep amber color, add the butter and stir until it is melted.
  3. Add the heavy cream and whisk until the caramel is smooth (be careful, it will bubble up when you add the cream).
  4. Remove from heat and let cool.
  5. Refrigerate extra syrup.

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