Step 1

Mix together the turbinado sugar and 1/2 teaspoon sea salt. Set aside.

Step 2

Heat the milk, 2 tablespoons caramel, hot chocolate mix (or chocolate syrup), and pinch sea salt until hot. Do not let the steamed milk come to a boil.

Step 3

Pour into a blender or use an Aerolatte to froth the milk.

Step 4

Pour coffee into a mug and top with the frothed milk.

Step 5

Top with Cool Whip and drizzle with extra caramel topping. Sprinkle with the sugar/sea salt mixture.