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Iced Salted Caramel Mocha
Breville Test Kitchen

Breville 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.
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10 mins total time

4 mins active time

Easy

Serves 1

Ingredients


Measurements:

  • heavy cream icon
    2 fl oz heavy cream
  • whole milk icon
    ½ fl oz whole milk
  • granulated sugar icon
    1½ tsp granulated sugar
  • pinch of kosher salt  icon
    Pinch of kosher salt
  • medium cold brew shot icon
    1 medium cold brew shot

    beanz.com recommends Temple, Dharma Espresso

  • salted caramel syrup icon
    ½ fl oz salted caramel syrup
  • ice-cube icon
    Ice-cubes

    to serve

  • dark chocolate icon
    Dark chocolate

    grated, to garnish

For the espresso chocolate sauce

  • granulated sugar icon
    6 oz granulated sugar
  • water icon
    9½ fl oz water
  • coffee bean icon
    20 coffee beans
  • cocoa powder icon
    3 oz cocoa powder
  • pinch of kosher salt  icon
    Pinch of kosher salt
  • dark chocolate (70% cocoa) icon
    2 oz dark chocolate (70% cocoa)

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 sides of the pan with a wet pastry brush. Continue until the sugar reaches an amber color. 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 liquid measuring cup. Whisk until thick but still pouring consistency.
  • 3Place the cold brew, caramel syrup and 1 tablespoon of the espresso chocolate sauce in a liquid measuring cup 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.

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