Caramel Mint Mocha Recipe

Brew espresso

Brew two shots (about 60 ml) of strong espresso. If you don't have an espresso machine, use 3/4 cup of very strong brewed coffee.

In a small heatproof cup, whisk together 1 tablespoon unsweetened cocoa powder, 2 tablespoons hot water and 1 teaspoon granulated sugar until smooth to make a chocolate paste.

Pour the hot espresso into the chocolate paste and whisk until fully combined and slightly frothy.

Stir 1 tablespoon caramel sauce and 1/2 tablespoon mint simple syrup (or peppermint syrup) into the hot chocolate-espressomix until dissolved and smooth. Taste and adjust: add an extra 1/2 teaspoon caramel or a few drops more mint if desired.

Note: To make mint simple syrup at home, combine equal parts sugar and water (for example 1/2 cup each) with several fresh mint leaves, simmer to dissolve sugar for ~5 minutes, steep 10–15 minutes, then strain and cool. Store refrigerated.

Pour 10 oz (about 300 ml) whole milk and 1 tablespoon heavy cream (optional) into a milk frother or small saucepan.

Heat milk to 150–155°F (65–68°C) over medium-low heat, whisking frequently to prevent scalding. If using a steamer/frother, steam until milk reaches the same temperature and creates velvety microfoam.

If using a manual method, vigorously whisk heated milk or use an immersion frother for 20–30 seconds to produce foam.

Pour the steamed milk into the espresso-chocolate-caramel-mint mixture, holding back foam with a spoon. Then spoon the foam on top to fill the cup.

Optional: Top with 2 tablespoons whipped cream.

Drizzle about 1 teaspoon caramel sauce over the foam or whipped cream.

Sprinkle 1/2 teaspoon chocolate shavings or a light dusting of cocoa powder on top.

Garnish with a fresh mint leaf for aroma if desired. Serve immediately.