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CoffeeDelish

Salted Caramel Mocha Latte

Prep time: 15 - 20 Minutes

Salted Caramel Mocha Latte
The Salted Caramel Mocha Latte is a luxurious coffee drink that blends bold espresso with rich cocoa powder for a deep mocha flavor, elevated by a homemade salted caramel sauce that adds a buttery sweetness balanced with a savory sea salt kick. Steamed milk, infused with a hint of vanilla, creates a creamy, velvety texture with a frothy microfoam top, complementing the drink’s complex layers. Each sip delivers a harmonious mix of bitter coffee, chocolatey depth, and sweet-salty caramel, finishing with a warm, satisfying aftertaste. Optional whipped cream, extra caramel, and a pinch of flaky sea salt can enhance its indulgent appeal.

Ingredients

Salted Caramel Sauce

  • 1/2 cups Granulated sugar
  • 3 tbsp Unsalted butter, cubed
  • 1/4 cups heavy cream
  • 1/2 tsp Sea salt (adjust to taste)

Mocha Latte

  • 1 shots espresso (or 1/4 cup strong brewed coffee)
  • 1 tbsp Unsweetened cocoa powder
  • 1 tbsp salted caramel sauce (from above)
  • 1 cups whole milk (or milk of choice)
  • 1 tsp vanilla extract
  • Whipped cream (optional, for topping)
  • Extra caramel sauce and a pinch of flaky sea salt (for garnish)

Instructions

Make the Salted Caramel Sauce

  1. 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. 2

    Once fully melted, add the butter and stir until completely incorporated. Be cautious, as it will bubble up.

  3. 3

    Slowly drizzle in the heavy cream while stirring. The mixture will bubble again. Let it boil for 1 minute.

  4. 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. 5

    Brew your espresso or strong coffee.

  2. 6

    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. 7

    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. 8

    Pour the mocha base (espresso, cocoa, caramel mix) into a large mug.

  2. 9

    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. 10

    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. 11

    Enjoy immediately while it’s hot, sipping through the layers of flavor.