the Sage Test Kitchen
Iced Salted Caramel Mocha
Dive into this delicious blend of smooth, mellow cold brew coffee and luscious salted caramel. Creamy and decadent, a flurry of grated chocolate gives it the perfect mocha finish.
Shop freshly roasted coffee beans from beanz.com
the Oracle™ Jet
+1 more appliance
10 mins total time
4 mins active time
Easy
Serves 1
Ingredients
Measurements:
60 ml double cream
15 ml whole milk
1 medium cold brew shot
15 ml salted caramel syrup
Ice-cubesto serve
Dark chocolate (70%)to garnish
For the espresso chocolate sauce
1½ tsp caster sugar
Pinch of salt- 170 g caster sugar
285 ml water
20 coffee beans
90 g cocoa powder- Pinch of salt
60 g dark chocolate (70% cocoa)chopped
Instructions
- 1To make the espresso chocolate sauce, place the sugar in a medium pan over medium heat. Without stirring, allow the sugar to melt, brushing down the side of the pan with a wet pastry brush. Continue until the sugar reaches an amber colour. Carefully add the water, coffee beans, cocoa powder, salt and chocolate and bring to a boil. Remove from the heat. Pass through a sieve, then transfer to an airtight jar or container.
- 2Place the cream, milk, sugar and salt in a measuring jug. Whisk until thick but still pouring consistency.
- 3Place the cold brew, caramel syrup and 1 tablespoon of the espresso chocolate sauce in a measuring jug and stir to combine.Tip: Store the espresso chocolate sauce in an airtight container in the fridge for up to 2 months. It's also great over ice cream.
- 4Fill a tall serving glass with ice and pour over the coffee mixture. Top with the cream mixture and garnish with grated chocolate to serve.