Salted Caramel Mocha Latte

Caramel and ocean salt add a punch of flavor to the present fun home-brewed espresso. If you're keen on to get pleasure from a salt-cured Caramel Mocha espresso, do that straightforward emulator direction within the comfort of your home. 

Salted Caramel Mocha Latte

I decided to use this salt-cured Caramel Pumpkin espresso as my start line. Clearly I missed the pumpkin now tho'. There have been some drinkable packets in our cabinet. Drinkable and low is another one in every of my favorite winter drinks, thus I knew this was what I needed to use for the improved chocolate flavor. (I have created a couple of a lot of of those since then, and sauce conjointly works nice.)

Salted Caramel Mocha Latte


  • 1 cup fat free milk
  • pinch of sea salt
  • 1/2 cup strong coffee
  • 2 Tablespoons caramel ice cream topping + extra
  • 2 Tablespoons hot chocolate mix (or chocolate syrup)
  • Cool Whip
  • 1 teaspoon turbinado sugar
  • 1 teaspoon sea salt

  1. Mix together the turbinado sugar and sea salt. Set aside.
  2. Heat the milk, 2 Tbsp. caramel, hot chocolate mix (or chocolate syrup), and pinch sea salt until just below boiling.
  3. Pour into a blender and pulse until frothy. Pour into a cup.
  4. Slowly pour the hot coffee into one side of the frothed milk. Top with Cool Whip. Drizzle with extra caramel topping. Sprinkle with the sugar/sea salt mixture.

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