If you crave cafe-style coffees at home, here's a recipe for caramel mocha. You can make this decadent, sweet recipe within a few minutes and have a drink that rivals what you'd get at a coffeehouse.
Caramel Mocha
Going out to get a sweet coffee drink at a cafe or coffeehouse is a treat. If you can’t always get to favorite cafe, you can still have a creamy, syrup-filled caramel mocha right at home. This caramel mocha latte recipe can be made on the stovetop in a few minutes or in a slow cooker in a couple of hours. It’s rich and delicious, and because you’re making it from almost-scratch, you have more control over which ingredients to use. This is a perfect recipe for those days when you need coffee but want a full sweet drink without leaving the house.
Caramel Mocha Ingredients
- Heavy whipping cream: You’ll need this for the whipped cream to top the mocha.
- Confectioners’ sugar: Confectioners’ sugar contains cornstarch, which helps stabilize the cream so that it doesn’t disintegrate quite as fast. The sugar also sweetens the cream.
- Vanilla extract: Vanilla extract gives the whipped cream a little more vanilla flavor.
- Dutch-processed cocoa: Dutch-processed cocoa is treated with an alkaline agent in processing. The result is a darker cocoa that has a richer, smoother flavor.
- Half-and-half cream: A little half-and-half makes the coffee mixture richer.
- Hot, strong brewed coffee: Without coffee, this is just a caramel- and cocoa-flavored syrup.
- Caramel flavoring syrup: This adds the caramel flavor that this drink is known for.
- Butterscotch-caramel ice cream topping: Drizzle this over the whipped cream for more flavor and visual interest.
Directions
Step 1: Make the whipped cream
Beat the whipping cream in a small bowl until it begins to thicken. Add the confectioners’ sugar and 1/2 teaspoon of the vanilla extract, and beat the mixture until it forms stiff peaks.
Step 2: Combine the ingredients
Whisk the cocoa and half-and-half cream together in a large saucepan over medium heat. Keep whisking until the mixture is smooth, and heat the mixture until bubbles form along the sides of the pan. Whisk the coffee, the caramel syrup and the rest of the vanilla extract into the mixture.
Step 3: Top it off
When you serve the caramel mocha, top each serving with whipped cream and then drizzle butterscotch topping over the cream.
Step 4: If you’re using a slow cooker
Make the whipped cream as in Step 1. Whisk the cocoa, half-and-half cream, coffee, caramel syrup and remaining vanilla extract in a 3-quart slow cooker. Cover and cook for two to three hours. The mixture needs to be heated through. Then, serve the coffee mixture as directed, with whipped cream and butterscotch drizzle.
Caramel Mocha Variation
- Make it salted: Change the caramel syrup to salted caramel for a flavor reminiscent of cafe-made drinks.
How to Store Caramel Mocha
If, somehow, you have leftovers, store the caramel mocha in the refrigerator in an airtight container. Use it within one day. Try not to store it with toppings, instead adding new toppings when you reheat it. To reheat, warm it up gently on the stove.
Can you make caramel mocha ahead of time?
Other than keeping the coffee mixture warm for a few hours in a slow cooker, you can’t really make this ahead of time if you want the same texture as freshly made caramel mocha. You could make a batch, let it cool and then store it in airtight containers in the refrigerator for a day, but the final texture and taste would be that of coffee that was cooled and reheated.
Caramel Mocha Tips
Can you make one serving at a time?
Yes. Just divide each ingredient amount by four to get a recipe suitable for one person.
How do you make this caramel mocha more or less sweet?
This recipe is rather easy to customize. All you have to do if you prefer a sweeter or less sweet version is use more or less sugar, caramel syrup and butterscotch topping. You don’t want to change how much you add by a drastic amount; experiment with adding or subtracting small amounts to find your preferred combination.
What can you serve with caramel mocha?
Caramel mocha is a cafe-style drink, so serve it with a cafe-style snack. The flavor of the mocha is prominent, so a basic cookie that doesn’t compete with the coffee in terms of flavor is a good choice. One option is this classic almond biscotti cookie recipe, while this Scottish shortbread recipe will let the drink’s flavor shine brightly. If you want to match the flavor of the coffee, try these mocha shortbread sandwich cookies. If you prefer to pair the caramel mocha with chocolate or cinnamon, try these chocolate chip cookie bars or this snickerdoodle recipe.
Caramel Mocha
Prep Time
10 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 1/2 cup heavy whipping cream
- 1 tablespoon confectioners' sugar
- 1 teaspoon vanilla extract, divided
- 1/4 cup Dutch-processed cocoa
- 1-1/2 cups half-and-half cream
- 4 cups hot strong brewed coffee
- 1/2 cup caramel flavoring syrup
- Butterscotch-caramel ice cream topping
Directions
- In a small bowl, beat whipping cream until it begins to thicken. Add confectioners' sugar and 1/2 teaspoon vanilla; beat until stiff peaks form.
- In a large saucepan over medium heat, whisk cocoa and half-and-half cream until smooth. Heat until bubbles form around sides of pan. Whisk in coffee, caramel syrup and remaining vanilla. Top servings with whipped cream; drizzle with butterscotch topping.
- To prepare in a slow cooker: Prepare whipped cream as directed. Whisk together cocoa, half-and-half, coffee, caramel syrup and remaining vanilla in a 3-qt. slow cooker. Cook, covered, 2-3 hours or until heated through. Serve as directed.
Nutrition Facts
1 cup coffee with 2 tablespoons whipped cream (calculated without butterscotch topping): 220 calories, 14g fat (9g saturated fat), 57mg cholesterol, 38mg sodium, 19g carbohydrate (16g sugars, 1g fiber), 3g protein.
You can easily indulge in a coffeehouse-quality drink at home anytime. With whipped cream and a butterscotch drizzle, this mocha treat will perk up even the sleepiest person at the table. —Taste of Home Test Kitchen
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