Make a straight caramel mocha or plump for a salted caramel mocha using this recipe. It’s quick, easy to customise to your own levels of sweetness & saltiness and far cheaper than buying at a coffee shop.
Try a caramel & coffee cupcake with your chocolate caramel coffee drink.
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Caramel mocha is a welcome coffee drink all year round. It can be enjoyed warm in the cooler months of the year or enjoyed as an iced caramel mocha in the heady days of summer. It’s a sweet coffee drink sure to delight anybody who enjoys flavoured coffee drinks such as caramel latte or vanilla latte.
Basically, this is a long coffee drink containing a double shot of espresso coffee, chocolate, caramel syrup, sea salt (optional) and a large splash of milk. It can also be known as a caramel mocha latte, a chocolate caramel coffee or, if you opt for the sea salt, a salted caramel mocha.
Why you’ll love this recipe
- Taste: expect lively coffee flavour mingled with mellow caramel, complex chocolate and an optional hint of sea salt. This result is deeply and decadently delicious.
- Customisable: it’s up to you how much caramel syrup to add, depending how sweet you like to take your salted caramel mocha. It’s your choice of coffee and there are even options to use cocoa powder instead of dark chocolate.
- Easy: this chocolate caramel coffee takes mere minutes to make.
- Wallet friendly: a caramel mocha latte in UK chain coffee shops will likely set you back at least £4. The homemade version is so much cheaper.
- Accessible: whenever you want it, year round.
What is a caramel mocha?
A mocha is a coffee drink that has chocolate, chocolate syrup or chocolate sauce added to it. The amount of milk used in this drink can vary. Adding caramel syrup (or sauce) to this drink turns it into a caramel mocha.
This drink can also be referred to as a caramel mocha latte if there is sufficient milk included in the recipe. My chocolate caramel coffee recipe does include plenty of milk (a 1:2 ratio of coffee to milk) so I would definitely class it as a latte-style drink.
Other popular mocha drinks include white mocha and festive peppermint mocha. Less well known is a spiced Mexican mocha.
I have numerous enticing caramel bakes that would sit nicely alongside this drink. Try my caramel cornflake brownies, chocolate caramel tarts and chocolate caramel shortbread bars.
Ingredients notes
Espresso coffee: this chocolate caramel coffee drink is best made with freshly brewed espresso coffee. Use around 15-18g of ground espresso per 75ml water.
Milk: if using cow’s milk use only whole (full fat) milk. It is going to be watered down with the brewed espresso, so starting off with the richest milk available is the best way to ensure that your chocolate caramel coffee is as full-bodied, creamy and satisfying as it can be.
Caramel syrup: I’ve developed this recipe using my homemade caramel syrup which has an intense, rich and mellow flavour. You may also use store-bought syrup – Monin caramel syrup or Sweetbird caramel syrup are both good options.
Chocolate & cocoa powder: I’ve tested this recipe using just dark chocolate (72% cocoa solids) and just cocoa powder. They yield quite different drinks. The chocolate version is deep, rich, complex and slightly sweeter than the cocoa powder version. The latter displays slightly more bitter and earthy notes.
My favourite version was a combination of the two. It took the best of both worlds and allowed the caramel flavour to shine best too. This is the recipe I have listed in the recipe card. You can find details for making this salted caramel mocha using just chocolate or just cocoa powder in the notes section of the recipe card.
Sea salt: this ingredient is entirely optional and only needed should you wish to experience the divine bliss of a salted caramel mocha. Go for flakes rather than fine salt.
Step by step instructions
Full instructions and measurements are given in the printable recipe card at the end of this post.
Step 1. Put the milk, caramel syrup, chocolate, cocoa powder and sea salt (if using) into a small pan, heat the ingredients in a saucepan until steaming (aim for 70C/ 140F and do not allow the milk to boil).
Step 2. Pull the espresso coffee from your espresso machine and add to the milk.
Whisk (using a milk foamer or a handheld blender) until the drink is frothy. Serve, adding toppings if desired.
Expert Tips
Top Tip: do not allow the milk to heat beyond 70C/ 140F as it will turn the coffee bitter.
- Warm your coffee cup/ mug/ glass so that the caramel mocha latte is a lovely temperature when served.
- The amount of caramel syrup used can be varied but keep in mind that adding more will sweeten the drink as well as increasing the caramel flavour.
- Use your favourite non-dairy milk in place of cow’s milk. Oat milk is my top choice.
- Try this recipe using 10g of dark chocolate and omitting the cocoa powder.
- Alternatively try this drink using 1 teaspoon of cocoa powder and omitting the dark chocolate.
Variations
- Vegan caramel mocha – ensure that the caramel syrup is vegan (this will depend if vegan sugar was used to make it). Of course, the chocolate also must be vegan and the milk.
- Dairy-free caramel mocha – swap the cow’s milk for your favourite non-dairy milk alternative and ensure that the chocolate is dairy-free too.
- Decaffeinated caramel mocha – this is an easy substitution. Simply use decaffeinated espresso in place of standard espresso.
- Iced caramel mocha – enjoy this chocolate caramel coffee drink cold (instructions follow).
How to make an iced caramel mocha
- Follow step 1 in the instructions above but use only half of the milk.
- Fill a large glass with ice cubes.
- Pour the remaining cold milk into the glass, add the brewed espresso coffee and top up with the warmed chocolate caramel milk mixture.
- Serve your iced caramel mocha straight away with or without a swirl of cream and garnishes.
Frequently asked questions
Yes, you can. Try brewing the espresso coffee in a cafetiere (French press) instead. You may need to make a larger batch of espresso coffee to make this a worthwhile option, but you can batch-make this drink and store it in the fridge for another day.
At a pinch, you could use instant coffee granules. Make sure it’s strong, so go for 2 teaspoons dissolved in 75ml of water that has been boiled and allowed to sit in the kettle for 10 minutes.
Yes, you can replace the caramel syrup for caramel sauce. I cannot, however, say how much caramel sauce you will need to use. I would suggest starting with 2 teaspoons of sauce, tasting the drink and adding a little extra sauce if desired.
Yes, this salted caramel mocha recipe is gluten-free.
My preferred option for this caramel mocha latte is full-fat cow’s milk as it offers a lusciously rich & creamy finished to the drink and does not impart additional flavour to it.
My favourite non-dairy alternative is barista oat milk.
No, this is not a copycat Starbucks caramel mocha. Starbucks use caramel sauce whereas my recipe for caramel mocha makes use of caramel syrup.
Serving suggestions
Serve your chocolate caramel coffee just as it is or go to town by topping it with a swirl of whipped cream and any of the following:
- Caramel syrup or caramel sauce: drizzled over the top of the cream.
- Crushed chocolate (Cadbury Flake is ideal).
- Sprinkles.
- Mini marshmallows.
- Mini fudge pieces.
And if you fancy something sweet to accompany your salted caramel mocha latte, here are a few options:
More sweet coffee drinks
Have you made this caramel mocha recipe? Please give the recipe a rating or leave a comment – I love to hear how you get along with my creations.
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📖 Recipe
Caramel Mocha
Ingredients
- 75 ml Espresso coffee brewed using 15-18g espresso powder
- 150 ml Whole milk or non-dairy milk of your choice
- 20 ml Caramel syrup
- 5 g Dark chocolate 72% cocoa solids
- ½ teaspoon cocoa powder
- ¼ teaspoon Sea salt flakes optional
Instructions
- Put the milk, caramel syrup, chocolate, cocoa powder and sea salt (if using) into a small pan, heat the ingredients in a saucepan until streaming (aim for 70C/ 140F and do not allow the milk to boil).
- Brew the espresso coffee using 18g espresso powder to pull 75ml of espresso coffee and pour it into the chocolate caramel milk.
- Pour your caramel mocha into a warmed serving mug or glass and garnish as desired before serving immediately.
Notes
-
- Warm your coffee cup/ mug/ glass so that the caramel mocha is a lovely temperature when served.
- Do not allow the milk to heat beyond 70C/ 140F as it will turn the coffee bitter.
- The amount of caramel syrup used can be varied but keep in mind that adding more will sweeten the drink as well as increasing the caramel flavour.
- If this is the first time you are making this caramel mocha recipe and you decide to include sea salt start with ⅛ teaspoon of sea salt, taste your mocha and add in an extra ⅛ teaspoon of salt if desired.
- Use your favourite non-dairy milk in place of cow’s milk. Oat is my top choice.
- Try this recipe using 10g of dark chocolate and omitting the cocoa powder.
- Alternatively try this drink using 1 teaspoon of cocoa powder and omitting the dark chocolate
- Follow step one in the instructions above but use only half of the milk.
- Fill a large glass with ice cubes.
- Pour the remaining cold milk into the glass, add the brewed espresso coffee and top up with the warmed chocolate caramel milk mixture.
- Serve your iced caramel mocha straight away with or without a swirl of cream and garnishes.
Jane Coupland
i hope that you enjoy this recipe. Please let me know which version you go for – salted or not, warm or iced, chocolate or cocoa… or my favourite which is a blend of both.