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Salted Caramel Mocha

Salted Caramel Mocha is a rich chocolate-and-espresso drink made with steamed, frothed milk for a silky texture. Finish with whipped cream, caramel drizzle, and a pinch of flaky sea salt for a sweet-salty swirl.
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Prep Time 8 minutes
Cook Time 3 minutes
Total Time 11 minutes
Servings: 1 servings
Course: Drink
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salted Caramel Mocha
  • 1 espresso shots Use 2 shots (about 2 oz total), freshly brewed if possible.
  • 1 cup milk Any milk works; whole milk gives the creamiest foam.
  • 2 tbsp chocolate syrup Choose a good-quality chocolate syrup for deep flavor.
  • 2 tbsp caramel sauce Warm slightly if you want a looser drizzle.
  • 0.125 tsp flaky sea salt Pinch on top to balance the sweetness.
  • 1 whipped cream For topping, optional but recommended.

Equipment

  • 1 small saucepan
  • 1 milk frother

Method
 

Steam and froth the milk
  1. Warm the milk in a small saucepan over medium heat until steaming, about 2-3 minutes, then froth with a milk frother until foamy.
  2. Visually check for small bubbles and a thicker foam layer before removing the milk from the heat.
Build the mocha
  1. Stir the chocolate syrup into the hot espresso until dissolved, ensuring the liquid looks smooth and evenly dark.
  2. Pour the frothed milk over the espresso-chocolate mixture to form a creamy layered mocha.
Finish with salted caramel
  1. Top with whipped cream and drizzle caramel sauce in a thick swirl across the surface.
  2. Finish by sprinkling a pinch of flaky sea salt on top right before serving.

Notes

Pro tip: Warm your caramel sauce slightly so it drizzles in clean ribbons rather than sinking. Store any leftovers covered in the refrigerator up to 24 hours; reheat gently and note the foam won’t fully return. Freezing isn’t recommended for the best texture. For a lighter option, use skim or 2% milk and keep the whipped cream light or omit it.