SALTED CARAMEL MOCHA
Starbucks Copycat Recipe
1 shot of espresso or 3/4 cup coffee
1 1/2 – 2 tablespoons caramel sauce (see recipe)
1-2 tablespoons cocoa powder (the hot chocolate kind, not the unsweetened baking kind)
Pinch of sea salt (Starbucks uses a blend of smoked sea salt and turbinado sugar for sprinkling on top)
1/2 cup milk
whipped cream (optional)
extra caramel sauce and sea salt to drizzle/sprinkle on top
Salted Caramel Syrup:
1/2 cup sugar
3 tablespoons salted butter, cubed
1/4 cup heavy cream, at room temperature
Prepare coffee: Place caramel sauce, cocoa powder and sea salt in a mug. Pour coffee into mug, stirring to combine everything. Heat milk in microwave or on the stove and add to mug, stirring everything to combine. Taste and add more caramel, cocoa and/or salt to taste. Top with whipped cream, caramel sauce and a tiny pinch of sea salt.
Salted Caramel Syrup: In a medium saucepan, cook the sugar over medium heat, stirring occasionally with a spatula (if it becomes lumpy, reduce heat and refrain from stirring). When it turns a deep amber color, add the butter and stir until it is melted. Add the heavy cream and whisk until the caramel is smooth (be careful, it will bubble up when you add the cream). Remove from heat and let cool. Refrigerate extra syrup.