Salted Caramel Mocha
- 1 shot of espresso or 3/4 cup coffee
- 1 1/2 – 2 tablespoons caramel sauce (see recipe below)
- 1-2 tablespoons cocoa powder (the hot chocolate kind, not the unsweetened baking kind – I used Archer Farms dark chocolate cocoa and loved it)
- Pinch of sea salt (Starbucks uses a blend of smoked sea salt and turbinado sugar for sprinkling on top)
- 1/2 cup milk
- Whipped cream (optional)
- Extra caramel sauce and sea salt to drizzle/sprinkle on top
In a medium saucepan, cook the sugar over medium heat, stirring occasionally with a spatula (if it becomes lumpy, reduce heat and refrain from stirring). When it turns a deep amber color, add the butter and stir until it is melted. Add the heavy cream and whisk until the caramel is smooth (be careful, it will bubble up when you add the cream). Remove from heat and let cool. Refrigerate extra syrup.
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