Lone Ranger Recipe

Brew espresso

Pull two shots of espresso (about 60 ml total). If you don't have an espresso machine, brew 60 ml of very strong coffee. Set the espresso aside and keep it hot.

In a small saucepan combine the milk, cocoa powder, and sugar. Whisk to dissolve the cocoa and sugar into the milk until mostly smooth.

Place the saucepan over medium heat. Warm the mixture, whisking frequently, until it is steaming and very hot but not boiling (about 3–4 minutes). When small bubbles form at the edges and the cocoa is fully incorporated, remove from heat.

Stir in the vanilla extract. If you prefer a silkier texture, use a milk frother or hand whisk to create light foam (20–30 seconds).

Pre-warm a 12-oz (approx. 350 ml) mug by rinsing with hot water, then discard the water.

Pour the hot chocolate-milk mixture into the warmed mug, filling about two-thirds full (leave room for espresso and toppings).

Slowly pour the two shots of hot espresso over the chocolate-milk mixture. Stir gently to combine so the mocha is uniform in color and flavor.

Drizzle 1 tablespoon of caramel sauce into the mocha and stir once more to distribute caramel sweetness through the drink.

Top the drink with whipped cream (about 2 tablespoons). Drizzle the remaining 1 tablespoon caramel sauce over the whipped cream. If desired, finish with a tiny pinch of sea salt to create a salted-caramel note.

Serve immediately while hot.