Salted Caramel Mocha Latte
Makes 6 12-ounce servings
**I have included instructions for making many servings, as well as instructions for a single serving**
Ingredients
1 1/2 cups (12 ounces or 375 ml) hot coffee (for stronger mochas, double the coffee, which will yield 6 14-ounce servings)
6 tablespoons (42 grams) cocoa powder
4 1/2 cups (36 ounces or 1250 ml) hot milk (I used non fat with excellent results, but use whatever you prefer, including soy, almond, or other dairy free milks)
3/4 cup (188 ml) caramel or toffee nut syrup (hazelnut is also excellent)
1 1/2 cups (12 ounces or 375 ml) hot coffee (for stronger mochas, double the coffee, which will yield 6 14-ounce servings)
6 tablespoons (42 grams) cocoa powder
4 1/2 cups (36 ounces or 1250 ml) hot milk (I used non fat with excellent results, but use whatever you prefer, including soy, almond, or other dairy free milks)
3/4 cup (188 ml) caramel or toffee nut syrup (hazelnut is also excellent)
Whipped Cream (recipe below)
Pour the hot coffee into a heatproof pitcher. Sprinkle the cocoa powder in and stir to dissolve the powder. Next, add the hot or steamed milk, and stir. Finally, stir in the flavoring syrup.
Top with whipped cream, drizzle with syrup, and sprinkle with salted sugar (1 part coarse sea salt, 6 parts coarse sugar).
FOR A SINGLE 12-OUNCE SERVING
1/4 cup (2 ounces or 63 ml) hot coffee (for a stronger mocha, double the coffee, which will yield a 14-ounce serving)
1 tablespoon cocoa powder
3/4 cup (6 ounces or 188 ml) hot milk (I used non fat with excellent results, but use whatever you prefer)
2 tablespoons (30 ml) caramel or toffee nut syrup (hazelnut is also excellent)
1 tablespoon cocoa powder
3/4 cup (6 ounces or 188 ml) hot milk (I used non fat with excellent results, but use whatever you prefer)
2 tablespoons (30 ml) caramel or toffee nut syrup (hazelnut is also excellent)
Whipped Cream (recipe below)
Pour the hot coffee into a large mug. Sprinkle the cocoa powder in and stir to dissolve the powder. Next, add the hot or steamed milk, and stir. Finally, stir in the flavoring syrup.
Top with whipped cream, drizzle with syrup, and sprinkle with salted sugar (1 part coarse sea salt, 6 parts coarse sugar).
Salted Caramel Mocha Frappuccino
Make as directed above, mixing in a blender and using cold milk instead of hot. Add one cup of ice per serving. Blend until smooth. Top with whipped cream, caramel, and salted sugar.
Salted Caramel Mocha Cupcakes
Makes 30 cupcakes
Makes 30 cupcakes
Ingredients
FOR THE CUPCAKES
2 cups (16 ounces or 500 ml) strong brewed coffee, hot
1/2 cup (56 grams) cocoa powder
2 cups (16 ounces or 500 ml) strong brewed coffee, hot
1/2 cup (56 grams) cocoa powder
2 3/4 cups (349 grams) all-purpose flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
2 cups (400 grams) sugar
3 large eggs, at room temperature
1 1/2 teaspoons (7 ml) vanilla extract
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup (2 sticks or 226 grams) unsalted butter, at room temperature
2 cups (400 grams) sugar
3 large eggs, at room temperature
1 1/2 teaspoons (7 ml) vanilla extract
1 recipe Whipped Cream (below), Vanilla Swiss Meringue Buttercream, or Whipped Vanilla Buttercream
1 recipe Salted Caramel Sauce
In a medium bowl, or a two cup measuring cup, stir the cocoa powder into the hot coffee until dissolved. Set aside until cooled to room temperature, or place in the refrigerator for about 30 minutes.
Once the cocoa/coffee mixture has cooled, preheat oven to 350 degrees (180 C). Line a muffin pan with cupcake liners; set aside.
In a medium bowl sift together the flour, baking soda, baking powder, and salt.
In a large bowl, or the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, and mix until combined; stir in the vanilla. Sprinkle 1/3 of the flour mixture over the bowl and mix until just combined. Add 1/2 of the chocolate mixture, mixing again until just combined. Repeat with reamining flour and chocolate mixtures, ending with flour. Mix only until flour is just incorporated. Do not over mix.
Place 3 tablespoons of batter in each cupcake liner. Bake for 20-23 minutes, or until a toothpick inserted in the center comes out with just a few crumbs clinging to it. Allow to cool completely before frosting.
While the cupcakes are baking/cooling, place about 3/4 cup of salted caramel sauce in a small sauce pan and bring to a low boil. Reduce heat to low and cook for 3 to 5 minutes to thicken the caramel slightly before using it to fill the cupcakes.
Once cooled, fill each cupcake with about 1 teaspoon of the thickened salted caramel sauce, ice with Coffee Icing (optional), and frost with whipped cream, vanilla Swiss meringue buttercream, or another vanilla frosting. Garnish with more caramel sauce.
Fresh Whipped Cream
Ingredients
2 cups heavy cream
1/4 cup (50 grams) sugar
1 teaspoon vanilla extract
1/4 cup (50 grams) sugar
1 teaspoon vanilla extract
In a large bowl, or the bowl of a standing mixer, whip the heavy cream on medium high speed until it starts to thicken. Reduce speed to low and sprinkle the sugar into the cream. Return mixer to medium high and continue whipping until firm peaks form. Stir in vanilla. Refrigerate until ready to use.
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