salted caramel mocha
I didn’t do a dang thing to make this drink healthified.
No natural sweeteners. No low-fat whipped cream. No chia seeds. No whole grains. No protein powder. No coconut water. No barbell squats. No tricep dips. It’s full-leaded, my friends. And you know what that means? That means it is healthy for your soul. Somethings are meant to be enjoyed in their natural form. And I believe this grandiose mocha is one of them.
When I heard that Starbucks came out with a salted caramel mocha, I was decidedly intrigued. But that intrigue quickly faded when I took my first seasonal sip of my beloved pumpkin spice latte. No other Starbuckian interloper was going to tear me away from my true love. I kept saying, “I’ll try one next time.” And then, when the next time came, I found “grandenonfatnowhipdecafpumpkinspicelatte, please” tumbling out of my mouth before I could catch it. But this past weekend, I drove up to the drive through prepared to actually see through with my promise and order a salted caramel mocha.
Then I saw the sign advertising the eggnog lattes. And well, that was that. Grandenonfatnowhipdecafeggnoglatte, please.
But not to be deterred by my terrible promise-keeping, I came home later and whipped up one of these seasonal mochas from scratch for myself. And I have to say, this may be the best coffee drink I’ve ever made.
It was sweet, but not too sweet, a little bit salty and perfectly rich and decadent. Of course, if you aren’t feeling as over-the-top as I was, you can skip the whipped cream and extra caramel sauce. I’m sure it’d be equally delicious scaled back. Plus, you could then avoid the beautiful, but messy spillage that happens when you drop whipped cream on a full mocha. For example.
Salted Caramel Mocha
Adapted from The Motherload
Makes 2 servings
I haven’t tasted the Starbucks version, so I have no idea if this does it justice or not, but I do know that this sucker is awesomely delicious. Feel free to use this as a jumping off point to make your own perfect mocha. Make it more or less sweet depending on your tastes, and feel free to toss in a bit more cocoa powder for a deeply chocolate taste.
For the drink:
- 1 cup milk
- 1 cup hot, strong coffee (I did 4 tablespoons of coffee to 1 cup water in a French press)
- 1 tablespoon cocoa
- 1 tablespoon sugar
- 2 tablespoons caramel sauce (my favorite recipe)
For the topping:
- 1/8 teaspoon kosher salt
- 1/8 teaspoon sugar
- Whipped cream
- Caramel sauce
- In a medium saucepan, heat milk over low heat until very hot. Remove from heat and froth milk with a frother, whisk or immersion blender. Or, pour into a Mason jar, screw on lid and shake until very frothy.
- While the milk is heating, whisk together the coffee, cocoa, sugar and caramel sauce. Split the coffee mixture between two mugs.
- Pour the hot milk and foam into the coffee, dividing evenly between the two mugs.
- For the topping, mix together salt and sugar. Top each mug with whipped cream, a drizzle of caramel sauce and a hefty sprinkling of the salt and sugar mixture.
What’s your favorite fancy coffee drink?
I know this post makes me sound like a Starbucks feign, but I really only hit the ‘bucks up in the fall and winter. And even then, it’s only about once a week. But my drink of choice is definitely the pumpkin spice latte, followed closely by the eggnog latte. Although, honestly, this mocha was so good it might be giving both the PSL and EL a run for their money. Yum!