In the past few months, I’ve been doing a series of copycat Starbucks coffee drinks. Starting with the pumpkin spice latte and peppermint mocha, I’m now on the salted caramel mocha. Out of all the ones I’ve made so far, our family definitely enjoys the salted caramel mocha the best!
What really makes this mocha into something special is the homemade salted caramel sauce. It only takes about 15 minutes to make, and blows the socks off any store-bought caramel sauce! Its beautiful flavor melds perfectly with the coffee, chocolate, and cream. 😋 You don’t even have to be a coffee fan to love this drink. Ask my Mom! 😄
I encourage you to make this amazing drink as soon as you can! It tastes almost identical to the Starbucks one, and is actually healthier. No artificial colors or flavors are in this homemade version!Print
Salted caramel mocha is an easy recipe for a hot, homemade coffee drink without espresso! It tastes almost identical to the Starbucks one, and is more healthy because it contains no artificial flavors or colors.
For the Salted Caramel Sauce
- 1/2 cup granulated sugar
- 1/4 cup filtered water
- 3 tablespoons unsalted butter
- 1/4 cup heavy whipping cream
- 1/8 teaspoon salt
For the Chocolate Milk
- 1 tablespoon unsweetened cocoa powder, sifted
- 1/2 cup heavy whipping cream
- 1/2 cup whole milk
- 1/4 cup bittersweet chocolate chips
For One Mocha
- 2 tablespoons salted caramel sauce
- 1 tablespoon chocolate milk
- 1/3 cup strong coffee
- 1/6 cup heavy whipping cream
For Decorating One Mocha (Optional)
- 1/2 cup heavy whipping cream
- 1 tablespoon granulated sugar
- 1 tablespoon salted caramel sauce
- 1/8 teaspoon kosher salt
Making the Salted Caramel Sauce (15 minutes)
- Measure out the butter and cream before you start making the caramel.
- Place the sugar in a heavy based, 2-quart saucepan and add the water. Put over medium-low heat and whisk until the sugar is completely dissolved.
- Turn up the heat to medium-high and let the mixture boil without stirring until it turns a medium amber color, about 10 minutes. Watch it very closely because it can burn in a matter of seconds. Be very careful with the caramel, as it is hotter than boiling water.
- Once the caramel is a good color, immediately remove it from the heat and add the butter. Whisk it into the caramel until fully combined, then add the cream and whisk until well blended. The mixture will bubble up and foam when you add the butter and cream.
- Stir in the salt, then let the caramel cool for a minute or two in the pan. Spoon it into a bowl and set aside, stirring occasionally as it cools. This sauce should be enough for five, 5.2 ounce mochas.
Making the Chocolate Milk (15 minutes)
- Sift the cocoa powder into a small saucepan, then whisk in the heavy whipping cream until it is fully incorporated with the cocoa powder. Whisk in the milk and continue to stir until the mixture until the cocoa powder has dissolved into the milk and cream.
- Place the chocolate milk over medium-low heat and stir occasionally until it just starts to simmer. Remove the pan from the heat and add the chocolate chips. Whisk until they have fully melted into the chocolate milk.
- Pour the chocolate milk into a blender and blend for 30 seconds to 1 minute, until well blended and foamy. Set aside. This chocolate milk mixture is enough for sixteen 5.2 ounce mochas. Keep leftovers in the fridge.
Assembling the Mocha (5 minutes)
- Make some strong coffee.
- For one mocha, pour 2 tablespoons of caramel sauce into a mug. Add 1 tablespoon of chocolate milk, 1/3 cup of coffee, and 1/6 cup of heavy whipping cream and stir to combine. Heat the mug in the microwave on high for 20-30 seconds to soften the caramel and make it easier to dissolve. Stir well.
Decorating the Mocha (Optional) (5 minutes)
- Pour the heavy whipping cream and sugar into a medium mixing bowl and whisk with a handheld electric mixer until stiff peaks form. The cream should be stiff enough not to fall out of the bowl if it’s turned upside down, and stiff enough to hold its shape for piping.
- Spoon the whipped cream into a piping bag fitted with a star tip and pipe the cream on top of the mug of mocha.
- Pour a little caramel sauce into the corner of a plastic sandwich bag, then twist the top and snip off the corner to make a little piping bag. Pipe decorative lines of caramel sauce on top of the whipped cream and sprinkle with a little kosher salt.
- Serve the warm mocha. Immediately, if it’s decorated.
- This recipe makes extra caramel sauce and chocolate milk so you can make more than one mocha. Store both of them in the fridge until needed.
- If the caramel sauce hardens up a lot while you’re working, pop it into the microwave for 20 seconds on high, then stir well. This will soften up the sauce and make it a lot easier to use!
- The undecorated mocha will keep well in the fridge, so feel free to make it up ahead of time. Just make sure to shake or thoroughly stir the mocha and warm it up before serving.
- Check out our articles about making caramel sauce and whipping cream if you’d like a little more info. about these ingredients.