In the event that you love to appreciate a Salted Caramel Mocha Latte, attempt this simple copycat formula in the solace of your home. No more $5 drinks for both of us.
I chose to utilize this Salted Caramel Pumpkin Latte as my beginning stage. Clearly I forgot about the pumpkin this time however. There were some hot cocoa bundles in our organizer. Hot cocoa and espresso is another of my preferred winter drinks, so I knew this was what I needed to use for the improved chocolate enhance. (I have made a couple of a greater amount of these from that point forward, and chocolate syrup additionally works incredible.)
Presently what separates this beverage is the ocean salt sprinkle that goes on top. The locally acquired ones have another thing to them… so I did some google research and discovered that the coffeehouses utilize a mix of turbinado sugar and ocean salt.
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Ingredients
- 1 cup fat free milk
- 2 Tablespoons caramel ice cream topping + extra
- 2 Tablespoons hot chocolate mix (or chocolate syrup)
- pinch of sea salt
- 1/2 cup strong coffee
- Cool Whip
- 1 teaspoon turbinado sugar
- 1 teaspoon sea salt
Instructions
- Mix together the turbinado sugar and sea salt. Set aside.
- Heat the milk, 2 Tbsp. caramel, hot chocolate mix (or chocolate syrup), and pinch sea salt until just below boiling.
- Pour into a blender and pulse until frothy. Pour into a cup.
- Slowly pour the hot coffee into one side of the frothed milk. Top with Cool Whip. Drizzle with extra caramel topping. Sprinkle with the sugar/sea salt mixture.
Notes
*I used the Swiss Miss Dark Hot Chocolate mix for an even more intense chocolate flavor.
**You can also substitute chocolate syrup in place of the hot chocolate mix.
For more detail : bit.ly/2GFOcyB
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