Easy Salted Caramel Mocha Recipe (Starbucks Copycat)

There’s something about the mix of sweet caramel and a pinch of salt that does it for me. It takes me back to those chewy salted toffees I used to love as a kid. But only now, I get that same flavor in my coffee. Add a bit of chocolate and espresso, and suddenly you have a rich treat.

Every fall, I find myself craving this drink all over again. The weather cools down, the mornings get slower, and a warm mug of Salted Caramel Mocha feels right. It’s simply delicious and easy to make at home.

In this guide, you’ll learn how to make it step-by-step, how to turn it iced for warmer days, and even how to tweak it to fit your taste. So without further ado, let’s start brewing!

Why You’ll Enjoy This Salted Caramel Mocha

This drink blends all three beautifully: that chocolatey richness, buttery caramel, and a pinch of salt that makes the sweetness pop.

You can make it right at home for way less than a Starbucks run and in under 10 minutes. No espresso machine needed (though you can use one if you’ve got it). Just coffee, milk, caramel, chocolate, and a touch of sea salt.

It’s also easy to make your own. Want it warm and cozy for cold mornings? You got it. Craving something cool and refreshing? Pour it over ice and call it a day.

And if you like to tweak things, try oat milk for a creamy dairy-free version or sugar-free syrups if you’re watching sweetness.

Easy Salted Caramel Mocha (Step-by-Step Recipe)

This drink is one of the simplest recipes you can make at home. After that first sip, you’ll probably think twice before spending six bucks at a café again.

Print Recipe Pin Recipe

Total Time 10 minutes mins

Equipment

• Small Saucepan:
• Whisk or milk frother
• Mug or heat-safe glass
• Espresso machine, moka pot, or French press
• Spoon for stirring

Ingredients

  

• For the Mocha Base:
• 1–2 shots espresso (or ½ cup strong brewed coffee)
• 1 cup milk (any type—dairy, oat, or almond)
• 1 tablespoon cocoa powder or chocolate syrup
• 2 tablespoons caramel sauce
• 1–2 tablespoons sugar (or to taste)
• Pinch of sea salt
• For the Toppings:
• Whipped cream
• Drizzle of caramel and chocolate sauce
• Flaky sea salt for garnish

Instructions

 

• Step 1) Brew the Coffee or Espresso: Start by brewing your espresso or strong coffee. If you don’t have an espresso machine, a Moka pot or even a French press will do the trick. I like to use freshly ground coffee for a stronger flavor.
• Step 2) Make the Mocha Mix: In a small saucepan, whisk together the cocoa powder (or chocolate syrup), sugar, and milk over medium heat. Then keep whisking until it’s hot but not boiling, about 2–3 minutes.

  Stir in the caramel sauce and a pinch of sea salt. That salt may seem tiny, but it’s what transforms this from a regular mocha into a salted caramel mocha.
• Step 3) Combine and Stir: Pour your freshly brewed espresso into your favorite mug. Then slowly add the hot mocha mixture and stir until everything blends into one velvety, caramel-chocolate base.

  If you like your drinks extra rich, drizzle a little extra caramel in the bottom of the cup before you pour. It’ll swirl through as you sip, delicious!
• Step 4) Top It Off: Add a generous swirl of whipped cream, then drizzle with both caramel and chocolate sauce. You can finish with a sprinkle of flaky sea salt (I use Maldon, the texture is great).

  And there you have it: a cozy Salted Caramel Mocha you can make anytime, no barista apron required. Whether you serve it hot or iced, it’s pure comfort in a cup.

Video

Notes

Next time you’re craving that Starbucks favorite, skip the line and whip this up instead voilà!

Iced Salted Caramel Mocha Version

I usually prefer my Salted Caramel Mocha hot, especially when the air starts to cool and autumn really settles in.

But every now and then, even in October, the weather surprises me with one of those warm days. That’s where the iced version comes in. So, here’s the recipe:

Step 1) Brew the Espresso and Let It Cool

Start with 1–2 shots of espresso (or strong coffee if that’s what you have). You want to let it sit for a few minutes so the heat doesn’t instantly melt your ice. I usually pop mine in the fridge for five minutes while I prep the rest.

Step 2) Mix the Flavor Base

In a tall glass, add about 1 tablespoon of chocolate syrup and 1–2 tablespoons of caramel sauce. Stir them together until they blend into a smooth, glossy base. You can also add a pinch of sea salt here if you like that salted caramel punch to come through early.

Step 3) Add Ice and Espresso

Fill your glass with ice cubes, then pour the cooled espresso over top. The coffee will swirl through the chocolate-caramel mix, creating that marbled look that’s cool to watch. Give it a quick stir to combine everything evenly.

Step 4) Pour in the Milk

Now top it off with cold milk, dairy, oat, or almond, all work beautifully. Oat milk adds a creamy, slightly sweet note that pairs perfectly with the caramel. Next, stir gently so it layers nicely but still keeps that iced-coffee gradient going.

Step 5) Finish with Whipped Cream and Salt

No Salted Caramel Mocha is complete without the finishing touch. I recommend adding a generous swirl of whipped cream, drizzling a bit more caramel and chocolate on top, then finishing with a pinch of flaky sea salt. It’s the contrast: cold, sweet, creamy, and a little salty that makes it irresistible.

Pro Tips for the Perfect Drink

After making this Salted Caramel Mocha more times than I can count (and tweaking it every which way), I’ve picked up a few small tricks that make a big difference. So, here they are:

1 – Use High-Quality Cocoa or Chocolate Syrup

I’ve tested a few brands, and my favorites are Ghirardelli Unsweetened Cocoa Powder and Torani Chocolate Sauce. Both easy to find in most supermarkets or online.

The flavor is rich, slightly dark, and not overly sweet. If you’re using syrup instead of powder, stick to one that lists cocoa as a main ingredient (not corn syrup).

Pro tip: if you like your mocha extra velvety, try whisking the cocoa powder with a splash of hot espresso before adding milk. It dissolves smoothly and avoids clumps.

2 – Slighty Warm the Caramel Sauce

Cold caramel tends to stick to the bottom of your mug or clump instead of blending smoothly. I like to pop mine in the microwave for 5–10 seconds or let the jar sit in a bowl of warm water. Once it’s a little looser, it melts beautifully into the hot milk and coffee.

If you’re using store-bought caramel, Smucker’s Simple Delight or Torani Caramel Sauce are both solid choices. But if you’ve got homemade caramel sauce on hand (lucky you), this step will make it taste even silkier.

3 – Adjust Sweetness Gradually

Caramel is naturally sweet, so it’s easy to overdo it without realizing. I always start with about 1 tablespoon of sugar, taste, then add more if needed.

Remember: the whipped cream, chocolate, and caramel drizzle on top add extra sweetness too.

Last Thoughts

Now I’m curious will you make yours hot or iced? Do you prefer extra caramel drizzle or just-a-hint-of-salt? Either way, once you take that first sip, you’ll know exactly why this drink is such a favorite.

Grab your mug, take a moment for yourself, and enjoy every creamy, chocolatey sip… voilà.