Homemade Salted Caramel Mocha
Wednesday, 12 October 2011
Salted caramel has been a big trend for a while. I’m all for jumping on a bandwagon if it’s a delicious one, and it doesn’t get better than sweet and salty in one package. A while ago I made this wonderful salted caramel cupcakes recipe and on Friday I’ll share my recipe for salted caramel pears (like caramel apples, but with pears and a sprinkle of sea salt).
Starbucks has had a set of salted caramel beverages on its menu this fall but have you seen how many calories is in one of those things? They range from something like 300-600 calories, but the sugar content is what really made me pause (50-70 grams!). Now, you could skip dessert and have one of these instead (my coworker actually calls them “dessert in a cup”). But at $4-5, it’s one expensive drink and still a lot of sugar in one sitting.
Instead, let’s just make our own! That way you can control all the ingredients and adjust the amount of sugar to your taste, plus save a lot of money. I don’t know about you, but even my massive sweet tooth can’t handle that kind of sweetness in one cup – I tried a short size (smaller than a tall) and could feel the sugar rush. I created recipes using either coffee or espresso, so no matter what your setup at home you can make a (better) version of Starbucks salted caramel mocha.
If you don’t drink coffee, you can omit the coffee/espresso, add more milk and make yourself a salted caramel hot chocolate. Either way, these drinks are rich, decadent and a nice balance of sweet with a hint of salty. Plus, you’ll save $5 – treat yourself to something else instead!
I’ve made two other homemade versions of Starbucks drinks in the past: homemade pumpkin spice latte recipe and homemade frappuccino recipe. I love making homemade versions of store bought foods like this (and Goldfish, Funfetti cake, Hostess cupcakes, chocolate syrup, etc.). What would you like to see me make next?
Recipe:
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
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.
No. 1 — October 12th, 2011 at 1:33 pm
I love the salted caramel mocha at starbucks, it quickly became a new favorite of mine. thank you for this recipe tho!
No. 2 — October 12th, 2011 at 1:43 pm
@Angie – I tried it and liked it too, but I can’t believe how expensive it is! I got a short (even smaller than tall) and it was still $3.55. For espresso, milk and some flavored syrups and salt, that seems like too much too me.
No. 3 — October 14th, 2011 at 10:15 am
Thank you, thank you, thank you! I have been slightly addicted to Starbucks salted caramel mocha and need to stop… this is perfect! Can’t wait to try it!
No. 4 — October 14th, 2011 at 2:05 pm
I’m not a big coffee fan, but I’d love to try the caramel hot chocolate version! yummy! Thanks for sharing!
No. 5 — October 14th, 2011 at 2:09 pm
@Lia – you’re welcome, enjoy!
No. 6 — October 14th, 2011 at 2:09 pm
@Jenn – I think it’d be great just as a hot chocolate! Enjoy
No. 7 — October 14th, 2011 at 5:55 pm
I just tried one the last time I was at Starbucks! I loved the flavor, but it was cloyingly sweet. I’d much rather make my own. Thanks for sharing your recipe.
No. 8 — October 14th, 2011 at 7:01 pm
A friend of mine bought one of these this morning at Starbucks on our way out of town. I tasted it and it was quite tasty but still a little too sweet even though she had them cut back on the “pumps”. Your recipe sounds perfect! I’ll definitely be making it and then passing this link to my friend. She’ll love it as well.
No. 9 — October 15th, 2011 at 6:56 am
I don’t go to Starbucks (spending $4 for a cup of coffee is ridiculous) so seeing recipes like this is fantastic and gives me the opportunity to give them a try at home. Thanks for taking the time to re-create this. I’ll definitely give it a try.
No. 10 — October 16th, 2011 at 6:09 pm
Oooh love that drink. Salted caramel anything is always a winner. YUM! Cant wait to try this at home. =)
No. 11 — October 16th, 2011 at 9:33 pm
Looks great! I’ve been trying to find drinks to make at home that will cut down on my Starbucks costs!
No. 12 — October 26th, 2011 at 3:43 pm
This looks so so so so so so so so good.
No. 13 — October 27th, 2011 at 4:43 am
My husband has been making us fancy coffee drinks at home for a while now. We’re trying this one next!
No. 14 — October 29th, 2011 at 10:14 am
OMG, THANK YOU!!! I’ve been looking for a homemade salted caramel mocha ever since Starbucks came out with theirs…and I finally found this one on Pinterest! Sounds wonderful
No. 15 — October 29th, 2011 at 1:16 pm
Could you use pre-made caramel sauce that is used for ice cream topping?
No. 16 — October 30th, 2011 at 5:50 am
@Carolyn – you might need a touch more of salt to really get the salted caramel flavor, but it should work fine. I think Starbucks uses a caramel flavored Torani syrup.
No. 17 — November 1st, 2011 at 10:21 am
I feel like I missed something important here, but I made the caramel “syrup” yesterday and then kept it in the fridge to use today and it is completely hardened in the container. Did I do something wrong? I followed all of the directions! I’m not really sure it’s usable now as syrup (although I guess it would probably make a tasty candy or something-ha!). Is this how it’s supposed to be??
No. 18 — November 1st, 2011 at 1:24 pm
@Emily – try reheating it in the microwave. It should turn back into syrup.
No. 19 — November 1st, 2011 at 5:56 pm
I ended up carving some out and trying that today and it worked. The drink was delicious! What a treat. Thanks!
No. 20 — November 9th, 2011 at 3:34 pm
do we cook that sugar with no water, when making the caramel syrup??
No. 21 — November 9th, 2011 at 3:40 pm
@heidi – yes, you cook the sugar by itself until it caramelizes.
No. 22 — November 17th, 2011 at 4:41 pm
This is the best!!! My hubby and I love it!
No. 23 — November 27th, 2011 at 9:20 am
Thank you soooo much! I tried the Starbucks salted caramel for the first time this week and it was so good except it was far too sweet. I came home and immediately found your recipe. It’s perfect! I can make it as sweet or not sweet AND save $4. My family loves it.
No. 24 — November 30th, 2011 at 8:29 am
Trader Joe’s sells a salted caramel sauce my husband is addicted to over ice cream. It is a little pricey though.
No. 25 — December 12th, 2011 at 7:56 pm
This is a life changing recipe! I got tired of the salted caramel mocha after about the 10th one
and realized that you can also use the caramel syrup to sweeten coffee or a fake latte (half coffee and half warm milk foamed with my Aerolatte). Thanks so much for the recipe.
No. 26 — December 21st, 2011 at 7:13 am
I tried to make the caramel sauce twice and both times were a fail. Sugar, butter, and especially heavy cream are expensive ingredients to throw away. The first time I thought I might even have to throw the pan away! I think more detailed instructions would be helpful. For example, is the sugar supposed to be completely melted (ie: syrup) before adding the butter? And if not, what am I suppossed to do about all the lumps (even when I “reduce heat and refrain from stirring”? The lumps never got all the way melted even after adding the butter and cream. I think I’m just going to buy caramel sauce from the store. It would be cheaper and less of a headache! But thanks for the overall recipe. I’m gonna try it with the lumpy sauce I made! LOL!
No. 27 — December 22nd, 2011 at 10:24 am
@Carollynn – caramel can be really tricky. The sugar should liquify and turn a deep amber color before you add the butter. If you get lumps and they don’t go away when you reduce the heat and don’t stir, you can always strain them out later.
This guide to making caramel from David Lebovitz is really helpful if you’re struggling with caramel.
No. 28 — December 28th, 2011 at 9:34 am
starbucks actually use toffee nut syrup..not caramel syrup. so if you want it to taste like the the one at starbucks buy a bottle of that.
No. 29 — December 28th, 2011 at 9:36 am
this is coming from a starbucks employee =)
No. 30 — December 31st, 2011 at 11:31 am
[...] 3. Homemade Salted Caramel Mocha [...]
No. 31 — February 20th, 2012 at 10:12 am
[...] of my favorite cupcakes ever, these salted caramel cupcakes). One day, after posting recipes for salted caramel mochas and salted caramel pears within a week or two of each other, I tweeted something about being on [...]