Yahoo Lifestyle I Created the Perfect Copycat Recipe for This Discontinued Starbucks Drink
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Many people claim Starbucks' Pumpkin Spice Latte as the chain's best seasonal coffee. But for me? It's the Salted Caramel Mocha.
For anyone who didn't get the chance to order this beverage at Starbucks (which, sorry, you missed out!), it's a latte-style espresso drink featuring chocolate syrup, notes of caramel and a sprinkle of smoked sea salt. It tastes sweet, chocolatey, decadent and slightly salty, all at once. It's everything I could dream of and more.
I would always make a special trip (or 10) to Starbucks to pick up the drink whenever it was on the menu (it dropped the same time as the PSL). But one day in 2020, I ordered my final Salted Caramel Mocha at Starbucks and didn’t even realize it’d be my last chance.
In the fall of 2021, Starbucks released an updated menu introducing the Apple Crisp Macchiato — and a very important drink was missing from the lineup. Yep, the Salted Caramel Mocha was gone. Refusing to say goodbye forever, I decided I'd figure out how to make the drink at home. Fortunately, Starbucks shared a Salted Caramel Mocha recipe on its website, so I knew where to begin — and what specialty ingredients to order online.
Toffee Nut Syrup
Dark Chocolate Sauce
Ground Coffee Espresso
Caramel Sauce
Smoked Sea Salt Flakes
The official Starbucks recipe uses cup and tablespoon measurements, but I really committed to making a copycat Salted Caramel Mocha, and bought the glass bottle syrup pumps used in the stores. I spent a few years working as a barista in college, so I personally find the pumps much more convenient than trying to measure syrup via a tablespoon.
Here's my formula:
2 pumps toffee nut syrup
2 pumps chocolate syrup
2 shots of espresso (or one double shot)
Frothed milk, for serving
Caramel sauce, for serving
Smoked sea salt, for serving
Turbinado sugar, for serving
When I first started making this, I was using a moka pot. I’ve since upgraded to a Nespresso machine so I can pull espresso with a press of a button. I also use their frother — which is hands down one of my favorite purchases.
No frother? No problem! Here's how to froth milk in the microwave: Pour some milk (skim works best) into a Mason jar. Cover and shake vigorously for 30 seconds, then remove the lid and microwave on High until nice and frothy, about 30 seconds. Pour straight into a mug with espresso or tea; top with a scoop of the foam.
Turns out, there are a few perks to making the specialty coffee drink at home. First off, I'm saving a ton of money. I did the math recently, and even with all the specialty purchases (including the Nespresso pods), I'll spend $5.25 per cup max. At my nearest Starbucks, a grande specialty latte costs about $6.25. Another benefit? It's easier to customize my coffee. When I want a little more protein in the morning, I'll whisk a spoonful of collagen into the espresso. If I'm craving something sweeter, I'll add an extra pump of chocolate. Sometimes I'll skip the caramel sauce topping. I can also have the drink literally anytime I want.
Not into making your own coffee? No worries! You can hack your Starbucks order to get something that is just close enough to the real deal: Ask for a grande mocha with two pumps of toffee nut and a drizzle of caramel sauce. Sprinkle a pinch of sea salt and turbinado sugar on top (you can carry around a small tin of smoked sea salt if you really want to commit). If you won't miss the chocolate, you can get your salted caramel fix by asking your barista for a Salted Caramel Cream Cold Brew, which is currently on the menu.
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