SALTED CARAMEL MOCHA
My son introduced me to this wonderful treat and the search was on! I had to find a way to make my own as I can't rationalize driving 35 miles one way to my fix. This delicious drink can now be had any time of the day or night! I hope you enjoy this as much as I do. *Prep & cook times are estimated. The first few times it took me longer, each time does get easier.
Provided by CindiJ
Categories Beverages
Time 20m
Yield 1-3 cups coffee
Number Of Ingredients 6
Steps:
- With an espresso maker:.
- Prepare espresso. Place caramel sauce, cocoa powder and sea salt in a mug and pour espresso over them. Froth milk and slowly pour into mug, stirring to combine everything. Taste and add more caramel, cocoa and/or salt to taste. Top with whipped cream, drizzle caramel sauce, and a tiny pinch of sea salt.
- Without an espresso maker:.
- Prepare coffee. Place caramel sauce, cocoa powder and sea salt in a mug. Pour coffee into mug, stirring to combine everything. Heat milk in microwave or on the stove and add to mug, stirring everything to combine. Taste and add more caramel, cocoa and/or salt to taste. Top with whipped cream, caramel sauce and a tiny pinch of sea salt.
- Salted Caramel Syrup:.
- Makes enough for around 3-4 salted caramel mocha or hot chocolate beverages.
- 1/2 cup sugar.
- 3 tablespoons salted butter, cubed.
- 1/4 cup heavy cream, at room temperature.
- 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.
HOMEMADE SALTED CARAMEL MOCHA RECIPE
Adapted from The Motherload. Nothing beats a rich mocha on a cold winter morning. Here is a quick and easy version of salted caramel mocha that you have to try.
Provided by Cassie Johnston
Categories Drinks
Time 15m
Number Of Ingredients 9
Steps:
- In a medium saucepan, heat milk over low heat until very hot. Remove from heat and froth milk with a frother, whisk or immersion blender. Or, pour into a mason jar, screw on lid and shake until very frothy.
- While the milk is heating, whisk together the coffee, cocoa, sugar and caramel sauce. Split the coffee mixture between two mugs.
- Pour the hot milk and foam into the coffee, dividing evenly between the two mugs.
- For the topping, mix together salt and sugar. Top each mug with whipped cream, a drizzle of caramel sauce and a hefty sprinkling of the salt and sugar mixture.
Nutrition Facts : Calories 195 calories, Carbohydrate 38 grams carbohydrates, Cholesterol 12 milligrams cholesterol, Fat 3 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 1 mocha, Sodium 333 milligrams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
SALTED CARAMEL MOCHA CUPCAKE
Steps:
- For the cake batter: Preheat the oven to 350 degrees F. Line a standard muffin pan or cupcake pan with 12 cupcake liners.
- Mix the coffee extract into the brewed coffee. Set aside and allow to cool slightly.
- In a bowl of a stand mixer, sift together the flour, granulated sugar, brown sugar, cocoa, baking powder, baking soda and salt and mix to combine. Add the butter, vanilla and eggs and beat on medium speed until combined. Add half of the coffee and beat for 20 seconds. Scrape the sides of the bowl and add the remaining coffee. Beat for another 20 seconds until the batter is smooth.
- Divide the batter among the cupcake liners, filling them three-quarter full. Bake until a tester inserted into the centers comes out clean, about 18 minutes. Set the pan on a rack to cool.
- For the ganache: In a medium saucepan, bring the cream, corn syrup and granulated sugar to a boil over medium-low heat, whisking until the sugar is dissolved. Remove the pan from the heat and add the chocolate, whisking until the chocolate is melted. Add the coffee extract and whisk until smooth. Add the butter and whisk until smooth. Transfer the ganache to a bowl to cool.
- For the salted caramel coffee frosting: If using the espresso powder, mix the espresso powder and the vanilla together in a small bowl until dissolved and set aside.
- Using a stand mixer with a whisk attachment, whip the butter on medium-high speed until creamy. Add the caramel and beat until combined. Reduce the speed to low, add half of the confectioners' sugar and mix until incorporated. Add the rest of the confectioners' sugar and mix until combined. Add the coffee extract and vanilla (or the espresso powder and vanilla mixture) and continue to mix at medium-high speed until completely incorporated, scraping the sides as necessary. Whip the frosting until fluffy. If necessary, use 1 to 2 tablespoons milk to loosen the frosting.
- To assemble: Cut a small and shallow hole in each cupcake and fill with the ganache. Frost the cupcakes with the salted caramel coffee frosting and sprinkle with a few granules of fleur de sel.
CREAMY CARAMEL MOCHA
Indulge in a coffeehouse-quality drink with this caramel mocha recipe. With whipped cream and a butterscotch drizzle, this treat will perk up even the sleepiest person at the table. -Taste of Home Test Kitchen
Provided by Taste of Home
Time 20m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form., In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping., To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.
Nutrition Facts : Calories 220 calories, Fat 14g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 38mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.
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