Salted Caramel Mocha Coffee

5 from 3 votes

Salted Caramel Mocha Coffee

Enjoy the flavors of fall in every sip of this Homemade Salted Caramel Mocha Coffee, a vegan version of the seasonal coffee shop favorite.

Prep Time5

Cook Time10

Total Time15

Course: Breakfast, brunch, Snack

Cuisine: American

Keyword: salted caramel mocha, Starbucks recipe, vegan Starbucks copycat recipe

Servings:

Author: Vegan Richa

Ingredients

1 1/2 cups pre-made coffee or two shots of espresso, plus one cup of water
2 tbsp cocoa powder
2-2 1/2 tbsp salted caramel (recipe below)
1 1/2 cups of non dairy milk such as oat milk or soy milk or cashew milk

Toppings

whipped coconut cream for topping
caramel drizzle for topping
generous pinches of sea salt
granulated sugar for topping

For the Caramel:

4 tbsp coconut sugar
1 tbsp maple syrup
1 tsp coconut oil (optional)
1/8 tsp sea salt
1 tbsp coconut cream or oat milk

US Customary - Metric

Instructions

For the Caramel:

Add the coconut sugar, maple syrup, oil, and salt to a skillet over medium heat and mix well.
Once the maple syrup is bubbling consistently, add in the coconut cream or milk and mix in
Cook this mixture until it bubbles evenly, and continutes to bubble. Cook it for another minute after that, and take off heat.

To Make the Mocha:

Combine the coffee, 2 to 2.5 tbsp salted caramel, milk, and cocoa powder in a blender, and then blend the mixture.
For hot coffee, you can transfer this mixture to a large cup to warm in the microwave until its hot, or you can serve this chilled. Distribute the mixture in two cups. Add a good dollop of whipped cream on top, and drizzle the remaining caramel. Sprinkle a pinch of sea salt on the whipped cream, as well as some granulated sugar, and serve.

For the whipped coconut cream:

Chill a 15 oz can of full fat coconut milk overnight. remove the can from the fridge without shaking or tipping it. Remove the top of the can, then spoon out the thick layer of coconut cream from the top of the can. (We won’t use the coconut water/thin milk that has settled to the bottom of the can. You can add it to curries or freeze to use later )
Using a whisk attachment in a mixer bowl or a hand mixer, beat the coconut cream on medium speed for 2-4 minutes, you can add 1-2 tbsp powdered sugar and whip again. Use as much as you like and store the rest in the fridge for upto 3 days.

Video

Notes

This drink does contain caffeine, but you can make your mocha with decaf coffee instead of espresso.
You can make your caramel sauce ahead of time. Feel free to make a big batch so that you can whip up a homemade salted caramel mocha coffee whenever you want.

nutrition does not include whipped coconut cream

Nutrition

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