salted caramel mocha

This Starbucks Salted Caramel Mocha is a perfect copycat! Made with coffee &amp; steamed milk, it&#039;s topped with whipped cream &amp; salted caramel.

Starbucks Salted Caramel Mocha

water

sugar

cocoa powder

tbsp butter

heavy cream

tsp sea salt

espresso shots

milk

tbsp Homemade mocha sauce (see above)

tbsp storebought caramel or toffee syrup

sea salt

Whipped cream

Homemade caramel sauce, for drizzling (see above)

Boil water in a kettle and mix boiling water with sugar in a mason jar, stirring in cocoa powder. Set aside.

Make the mocha sauce

Add sugar to a small pot on the stove over medium heat. Stir sugar often (watching it doesn&#039;t burn) until it starts to clump and turns golden brown. Eventually it will melt and turn into a thick brown liquid.

Once sugar is melted, stir in butter until melted, about 1 minute or so. Very slowly drizzle in the heavy cream, stirring constantly. Stir in sea salt, then remove from heat and set aside.

Make the caramel sauce

Brew espresso shots in a large mug. Meanwhile, microwave milk for 1-2 minutes and froth with a milk frother afterward, or add milk to a steamer to heat through and froth.

Stir mocha sauce, storebought caramel/toffee syrup and sea salt into espresso shots, then pour steamed milk overtop, stirring gently.

Finish off the drink with whipped cream, then drizzle with caramel sauce. Serve and enjoy!

For the drink itself

https://www.youtube.com/watch?v=58N8iDqPqrM

This Starbucks Salted Caramel Mocha is a perfect copycat! Made with coffee & steamed milk, it's topped with whipped cream & salted caramel.

• 326 calories/8 freestyle points per serving •

PRINT RECIPE: https://thegirlonbloor.com/starbucks-salted-caramel-mocha/

These delicious salted caramel mocha macarons consist of espresso-chocolate-flavored meringue shells and a caramel and coarse salt buttercream filling.

Salted Caramel Mocha Macarons

powdered sugar

blanched almond flour

espresso powder

unsweetened cocoa powder

egg whites ((from about 3 eggs), at room temperature)

vanilla extract

granulated sugar

unsalted butter, (softened)

½ tablespoons caramel sauce*

salt

Whisk powdered sugar, almond flour, espresso powder and cocoa together in a bowl until well combined. Set aside.

Whip egg whites and vanilla on low speed to a nice bubbly foam.

Gradually add the granulated sugar to the egg whites, continuing to whip on low speed, until you have a glossy meringue that just barely holds stiff peaks.

Slowly and carefully fold the almond mix into the whipped egg whites until well combined. (You want the batter to be a very slow-flowing, thick mass. Don&#039;t fold the dry ingredients in too quickly or you will end up with a runny batter.)

Using a large round tip, pipe the macarons onto two cookie sheets** lined with silicone baking mats or parchment paper. (Pipe 16 shells on each baking sheet, each 1 inch to 1 ½ inches in diameter).

If your macarons keep a little tip in the center, get your finger wet with a little bit of cold water and push the tip down.

Let the macarons sit at room temperature for at least 30 minutes.

Heat the oven to 280 degrees F.

Bake the first sheet for 15 to 20 minutes. The macarons are done when they are completely firm to the touch and don&#39;t move when you touch them.

Once baked, leave the macarons in the oven, turn the oven off and open the oven door a crack. After 15 minutes, take the macarons out. Reheat the oven and repeat with the second baking sheet.

For the macarons:

Whip powdered sugar, butter and caramel together until you have a smooth cream.

Match the macarons into pairs by size.

Put a dollop of caramel buttercream on one shell, sprinkle with a bit of coarse salt and fit a second shell on top.

Keep macarons refrigerated until ready to serve.

For the filling:

You can make a salted caramel mocha at home that’s even better than the coffee house version with just a few simple ingredients.

Salted Caramel Mocha

½ teaspoon (3 grams) unsweetened cocoa powder

salted caramel sauce* (plus optional more for topping)

coffee

milk (any percentage)

heavy cream (optional)

Whipped cream for topping (optional)

In a small saucepan, stir together cocoa powder and sugar. Add water and heat over medium heat until mixture is well combined and no lumps of cocoa powder remain.

Add caramel sauce and hot coffee and stir until caramel is melted.

Add milk and optional heavy cream and heat, stirring often until milk is steaming hot. Do not let milk come to a boil. If desired, whisk vigorously until mocha is foamy.

Pour into an 8-ounce mug. Taste and add more sugar/caramel if needed. Top with optional whipped cream if desired, and enjoy!

Enjoy the flavors of fall in every sip of this Homemade Salted Caramel Mocha Coffee, a vegan version of the seasonal coffee shop favorite.

Salted Caramel Mocha Coffee

2-2 1/2 tbsp salted caramel (recipe below)

non dairy milk

coconut cream

caramel drizzle for topping

tbsp coconut sugar

maple syrup

tsp coconut oil ((optional))

tbsp coconut cream or oat milk

Add the coconut sugar, maple syrup, oil, and salt to a skillet over medium heat and mix well.

Once the maple syrup is bubbling consistently, add in the coconut cream or milk and mix in

Cook this mixture until it bubbles evenly, and continutes to bubble. Cook it for another minute after that, and take off heat.

For the Caramel:

Combine the coffee, 2 to 2.5 tbsp salted caramel, milk, and cocoa powder in a blender, and then blend the mixture.

For hot coffee, you can transfer this mixture to a large cup to warm in the microwave until its hot, or you can serve this chilled. Distribute the mixture in two cups. Add a good dollop of whipped cream on top, and drizzle the remaining caramel. Sprinkle a pinch of sea salt on the whipped cream, as well as some granulated sugar, and serve.

To Make the Mocha:

Chill a 15 oz can of full fat coconut milk overnight.  remove the can from the fridge without shaking or tipping it. Remove the top of the can, then spoon out the thick layer of coconut cream from the top of the can. (We won’t use the coconut water/thin milk that has settled to the bottom of the can. You can add it to curries or freeze to use later )Using a whisk attachment in a mixer bowl or a hand mixer, beat the coconut cream on medium speed for 2-4 minutes, you can add 1-2 tbsp powdered sugar and whip again. Use as much as you like and store the rest in the fridge for upto 3 days.

For the whipped coconut cream:

Just as good as I remember them being at Starbucks! Thanks Richa

Oh Gosh you are SUCH a BAD influence! THANK YOU.
YUMMMMMMM

https://www.youtube.com/watch?v=HWmlwAqypRI

Enjoy the flavors of fall in every sip of this Homemade Salted Caramel Mocha Coffee, a vegan version of the seasonal coffee shop favorite.

Get the written recipe here ➡️ 
https://www.veganricha.com/vegan-salted-caramel-mocha-coffee/

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Why Have the Same Old Coffee When SALTED CARAMEL MOCHAS Exist?

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Salted Caramel Mocha

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Top 4 salted caramel mocha recipes from across the web

The most viewed salted caramel mocha recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Starbucks Salted Caramel Mocha

Salted Caramel Mocha Macarons

Salted Caramel Mocha

Salted Caramel Mocha Coffee

The most viewed salted caramel mocha recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine