Make the Salted Caramel Sauce
1. In a medium saucepan, heat the sugar over medium heat, stirring constantly with a wooden spoon or heat-resistant spatula. It will clump then melt into a golden amber liquid (about 5-7 minutes).
2. Once fully melted, add the butter and stir until completely incorporated. Be cautious—it will bubble up.
3. Slowly drizzle in the heavy cream while stirring. The mixture will bubble again. Let it boil for 1 minute.
4. Remove from heat, stir in the sea salt, and let it cool slightly. Transfer to a jar or bowl. You’ll use some now and can save the rest (refrigerate for up to 2 weeks).
Prepare the Mocha Base
1. Brew your espresso or strong coffee.
2. In a small saucepan or microwave-safe bowl, combine the espresso, cocoa powder, and 1 tablespoon of the salted caramel sauce. Heat gently (stirring if on the stove) until the cocoa and caramel dissolve into the espresso. Set aside.
Steam the Milk
1. Heat the milk and vanilla extract in a small saucepan over medium heat until it begins to simmer (don’t boil). If you have a milk frother or steam wand, use it to froth the milk until it’s velvety and doubled in volume. Alternatively, whisk vigorously by hand or use a handheld frother.
Assemble the Drink
1. Pour the mocha base (espresso, cocoa, caramel mix) into a large mug.
2. Slowly pour the steamed milk over the mocha base, holding back the foam with a spoon if desired, then spoon the foam on top.
3. Top with a dollop of whipped cream (if using), a drizzle of extra salted caramel sauce, and a tiny pinch of flaky sea salt for that gourmet touch.
Serve
1. Enjoy immediately while it’s hot, sipping through the layers of flavor.
1 Comment
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