Make the best Starbucks salted caramel mocha copycat recipe at home. Homemade salted caramel sauce mixed with chocolate syrup, frothed milk and espresso. Topped with a drizzle of salted caramel and chocolate syrup for a decadent, delicious breakfast latte.
Why This Is The Best Salted Caramel Mocha
- Homemade salted caramel sauce. The homemade salted caramel sauce for this recipe is delicious and gives this drink a rich caramel flavor.
- Caramel + Mocha. This latte has a perfect balance of salted caramel and chocolate mocha flavor.
- Easy to make. Make a large batch of the caramel sauce in advance and this latte is even faster to make every morning.
- Chocolate Sauce: Use a high quality chocolate syrup for drinks. You can also use this homemade chocolate simple syrup instead.
Heat the sugar on a saucepan over medium to high heat. The sugar should begin to melt after a few minutes into a brown liquid.
Reduce the temperature to low and let the pan cool down.
Whisk in the butter until it is fully mixed in.
Keeping the heat on low, whisk in the cream, one tablespoon at a time until a creamy, caramel sauce forms.
Remove the pan from the stove and add in the sea salt.
For the caramel mocha, heat the milk on a saucepan until it comes to almost a boil. Then, froth it together with the chocolate and caramel sauces. Pour this over the espresso and enjoy!
Yes. It will make about 8 to 9 tablespoons, which is enough for about 4 drinks.
Store extra sauce in an airtight container in the fridge for up to a week.
It tastes like a creamy latte with a mix of caramel and chocolate flavors with just the right dash of saltiness.
Yes they did. But you can make this easy copycat version at home.
Starbucks uses a sea salt topping made of sea salt and turbinado sugar. You can add this to your latte or just add a drizzle of the salted caramel sauce.
- Let the pan cool down when making the sauce. Before you add the butter and cream, make sure the pan is on low heat. You want the pan to be cool enough that the butter doesn’t sizzle when added but warm enough that the sugar doesn’t harden into a lump.
- If the caramel sauce forms a lump: If the mixture cools down too much, the melted sugar can form into a clump. Gradually increase the temperature until the clump melts again.
- If the caramel sauce is too thick: If you heated the sauce for too long, it may end up a bit too thick. Add in 1 to 2 more tablespoons of cream to thin it out.
- Wash your dishes right away. This salted caramel sauce sticks to everything it touches. Wash or at least soak your dishes in hot soapy water right away after making the sauce.