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Author:
Franco Salzillo
If you’re into chocolate, or coffee or caramel, then this is your drink. It’s made for you. The fantastic combination of these three decadent ingredients becomes something else, something absolutely fantastic.
After all, we’re talking about three delicious ingredients, plus milk. What could go wrong? So, today we’re talking about a mocha — chocolate and coffee in communion. Still, we’re taking the drink to the next level with caramel sauce or syrup, and not any caramel, but salted caramel.
What salt does to food and drinks is that it enhances flavors, making them more intense, and that goes for sweet stuff as well!
To make this specialty, you need a good coffee. Instant coffee won’t do. You need to bring out the big guns, and that means freshly brewed espresso. Make yours with an espresso machine, a pod coffee maker or a stovetop moka pot.
You’ll also need high-quality cocoa powder, if unsweetened, even better. Then comes the caramel — you can buy a nice, salted caramel sauce anywhere these days, and they’re all rather good. Trust me, making caramel sauce at home is a pain.
Finally, you’ll need milk, and although whole milk or low-fat milk are fine. So are plant or grain-based milk alternatives. Almond milk is particularly compatible with this one!
Brew the espresso and set it aside.
In a small pot or the microwave, heat the milk until steamy but not boiling.
In a blender, add the milk, espresso, cocoa powder and salted caramel syrup.
Blend until smooth and pour in a cup.
For an iced salted caramel mocha, use cold milk and serve over ice.
