Starbucks's Salted Caramel Mocha Recipe
TikTok user @softpourn
Ingredients
- For the Chocolate Sauce
1/4 cup dark coffee
1/4 cup cocoa powder
1/4 cup granulated sugar
1/4 tablespoon vanilla extract
pinch of kosher salt
- For the Caramel Syrup
1/4 cup water
2 tablespoons granulated sugar
splash of caramel extract
- For the Sugar Salt
1 tablespoon granulated sugar
1/2 tablespoon coarse or flaky salt
- For the Salted Caramel Mocha
2 tablespoons chocolate sauce
1 tablespoon caramel syrup
1/4 cup espresso
1 cup milk
pinch of sugar salt
Directions
- Start by making the mocha sauce by whisking together coffee, cocoa powder, sugar, and salt in a cold saucepan until the large granules have dissolved.
- Turn the heat on and up to medium-high, whisking the mixture consistently until it has thickened.
- Once the mixture has thickened and all the ingredients have fully combined, remove the saucepan from heat and allow the sauce to cool.
- While the mocha sauce is cooling, make the caramel syrup by combining sugar and half of the water (2 tablespoons) in a saucepan over a medium heat until the sugar has dissolved. Bring to a boil, making sure not to stir the mixture while it’s warming up.
- Boil the syrup for about 10 minutes, or until it is lightly golden in color.
While the syrup is cooking, warm the remaining 2 tablespoons of water separately.
- Remove the syrup from the heat once it has reached a light golden hue, and quickly whisk in the remaining hot water along with the caramel extract.
- Let the syrup cool slightly before adding it to the salted caramel mocha.
- To build your latte, prepare one shot of espresso and steam or warm your milk.
- Into a clean mug, pour chocolate sauce, caramel syrup, and warm espresso. Stir together until thoroughly combined.
- Gently pour in steamed milk and any remaining froth.
- Add a generous drizzle of caramel sauce and sprinkle sugar-salt mixture on top.
Information
- Category
- Coffee, Drinks
- Yield
- 1 Latte
- Prep Time
- 15 minutes
- Cook Time
- 10 minutes
- Total Time
- 24 minutes, 59 seconds