This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
I’m back with another holiday hot beverage. I seriously cannot get enough of warm beverages when it’s cold outside. It’s one of the only ways that I’m able to warm myself up and I have a lot of fun experimenting with different flavors in order to get a delicious beverage.
This time I started with Torani Salted Caramel syrup. At first I thought I about making a salted caramel hot chocolate but I’ve had a lot of hot chocolate lately and I really wanted something with coffee in it. After playing around with a few different flavor ideas I came up with the Salted Caramel Mocha.
This is a super easy beverage to make and you can adjust the ratios to make as little as one or as many as you want. There are only a few ingredients and it takes just 5 minutes to make a warm and flavorful beverage that is perfect for winter. I used Torani Salted Caramel syrup, cocoa powder, strong coffee, and milk. That’s all that’s in the base of this drink.
Of course you know I couldn’t jut stop there. I had to go and top it off with Cabot Whipped Cream, caramel sauce, and mini chocolate chips. Not only did it taste amazing but it looked really fun too! Especially when I poured it into my funky Caleo Insulated Espresso Cup from JoyJolt.
Even if you aren’t a huge coffee fan this is a great cold weather beverage. It’s silky smooth with sweetness from the caramel syrup and a richness from the cocoa powder. The whipped cream just adds an additional creaminess which is the perfect compliment to this beverage.
So what are you waiting for? Go ahead and make yourself a cup of Salted Caramel Mocha.
- 8 oz. strong coffee
- ½ c. milk
- 2 t. cocoa powder
- 1 T. Torani Salted Caramel syrup
- Cabot Whipped Cream
- caramel sauce
- mini chocolate chips
- Pour the hot coffee in a fun mug. Set aside.
- In a small saucepan combine the milk, cocoa powder, and caramel syrup. Cook over medium high heat, stirring frequently, until it begins to simmer. Remove from heat.
- Pour the milk mixture into the coffee and mix well.
- Top with whipped cream, a drizzle of caramel, and a sprinkle of mini chocolate chips.
Frozen White Hot Chocolate from Jonesin’ For Taste
Instant Pot Peppermint Hot Chocolate from The Crumby Kitchen
Salted Caramel Hot Chocolate from Rants From My Crazy Kitchen
Salted Caramel Mocha Latte from Hezzi-D’s Books and Cooks
Eggnog Gingerbread Layer Cake from Culinary Adventures with Camilla
Italian Anise Biscotti from Blogghetti
No Bake Gingerbread Cheesecake from Daily Dish Recipes
Orange Meltaways from An Affair from the Heart
Snowman Christmas Cake from The Redhead Baker
Snowmen Macarons from A Kitchen Hoor’s Adventures