If you love to enjoy a Salted Caramel Mocha Latte, try this easy copycat recipe in the comfort of your home. No more $5 drinks for either of us.
Hi, my name is Jocelyn…and I am in love with the salted caramel mocha latte.
From my very first sip a few years ago, I have been totally and completely in love with this drink. I look forward each fall to indulging in many of them. Who else thinks they should carry this drink all year long?
There is only one problem with this love of mine…my wallet doesn’t like to part with $5 each time I stop.
A few weeks ago, I stopped at my favorite coffee shop (again), and had yet another Salted Caramel Mocha Latte. Sadly that meant the balance on my card was now at $0. My options were to refill the card again, or drink coffee from home.
It got me thinking how I could recreate this wonderful drink in my kitchen and save myself some mulah!
I decided to use this Salted Caramel Pumpkin Latte as my starting point. Obviously I left out the pumpkin this time though. There were some hot chocolate packets in our cupboard. Hot chocolate and coffee is another one of my favorite winter drinks, so I knew this was what I wanted to use for the enhanced chocolate flavor. (I have made a few more of these since then, and chocolate syrup also works great.)
Now what sets this drink apart is the sea salt sprinkle that goes on top. The store bought ones have something else to them…so I did some google research and found out that the coffee shops use a blend of turbinado sugar and sea salt.
I now have a large box of the sugar and a new sea salt grinder in my baking cupboard. They are getting good use, because I am loving the chance to make one of these yummy drinks whenever I want.
Stay up to date on all the BruCrew baking here:
- 1 cup fat free milk
- 2 Tablespoons caramel ice cream topping + extra
- 2 Tablespoons hot chocolate mix (or chocolate syrup)
- pinch of sea salt
- 1/2 cup strong coffee
- Cool Whip
- 1 teaspoon turbinado sugar
- 1 teaspoon sea salt
- Mix together the turbinado sugar and sea salt. Set aside.
- Heat the milk, 2 Tbsp. caramel, hot chocolate mix (or chocolate syrup), and pinch sea salt until just below boiling.
- Pour into a blender and pulse until frothy. Pour into a cup.
- Slowly pour the hot coffee into one side of the frothed milk. Top with Cool Whip. Drizzle with extra caramel topping. Sprinkle with the sugar/sea salt mixture.
*I used the Swiss Miss Dark Hot Chocolate mix for an even more intense chocolate flavor.
**You can also substitute chocolate syrup in place of the hot chocolate mix.
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Amount Per Serving:Calories: 439 Total Fat: 4g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 5mg Sodium: 2777mg Carbohydrates: 89g Fiber: 2g Sugar: 79g Protein: 13g
More of my favorite ways to enjoy Salted Caramel: