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. 

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.)

INGREDIENTS :

• 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

INSTRUCTIONS :

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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