✔ Updated · step photos, a quick salted caramel sauce and an iced version
This copycat Starbucks salted caramel mocha is espresso, chocolate and my homemade salted caramel under a cloud of whipped cream, ready in about 20 minutes.
At a glance
The one tip that matters: Make the salted caramel sauce once and keep it in the fridge for up to 2 weeks. After that, a mocha takes about 5 minutes.
It's the cozy fall drink I make whenever the coffee shop version isn't on the menu.
Why You'll Love This Salted Caramel Mocha
- Salty-sweet in every sip, with real buttery caramel and a pinch of flaky salt on top.
- Coffee shop flavor at home, no barista machine needed: strong coffee works too.
- Hot or iced, the same sauce and espresso make both versions.
What Is a Starbucks Salted Caramel Mocha?
It's a mocha with a salty-sweet twist: espresso and chocolate sauce with a caramel flavor, steamed milk, whipped cream, a caramel drizzle and a crunchy salt and sugar topping. Starbucks has offered it as a seasonal fall and winter drink, so it isn't always on the menu.
My copycat keeps all those layers but uses a homemade salted caramel sauce, so the caramel tastes rich and buttery rather than just sweet.
Copycat vs. the Coffee Shop Version
Here's how my homemade version compares, so you can tweak it to taste.
| Coffee shop grande | My copycat | |
|---|---|---|
| Espresso | 2 shots | 2 shots or 1/2 cup strong coffee |
| Sweetness | Mocha sauce plus caramel flavor | Chocolate sauce plus homemade salted caramel |
| Topping | Whipped cream, caramel drizzle, salty-sweet sprinkle | Whipped cream, caramel drizzle, flaky salt and sugar |
| Make it lighter | Ask for fewer pumps | Halve the caramel or skip the cream |
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Watch the caramel, not your phone. Sugar goes from amber to burnt in about 30 seconds. I pull it off the heat when it smells toasty and looks like a copper penny.
- Warm the cream first. Cold cream makes hot caramel seize and spit. Room temperature or a quick 20 seconds in the microwave keeps it smooth.
- No espresso machine? Use 1/2 cup of extra-strong brewed coffee or 2 teaspoons of instant espresso in 1/4 cup hot water. Under all that chocolate and caramel, nobody can tell.
- Don't boil the milk. Around 150°F is the sweet spot: hot, sweet and frothy. Boiled milk tastes flat and the foam collapses.
- Shortcut caramel. On busy mornings I stir a pinch of flaky salt into a good store-bought caramel sauce. It's not quite the same, but it's close.
- Careful with hot sugar. Caramel is much hotter than boiling water, so keep little hands well away from the stove while it cooks.
Copycat Starbucks Salted Caramel Mocha
1
serving5
minutes15
minutes420
kcal20
minutesA copycat Starbucks salted caramel mocha: two shots of espresso stirred with chocolate sauce and homemade salted caramel, topped with steamed milk, whipped cream, a caramel drizzle and a pinch of flaky salt. Makes one 16-ounce drink plus extra caramel sauce.
Ingredients
- For the salted caramel sauce (makes about 3/4 cup)
1/2 cup granulated sugar
2 tablespoons water
3 tablespoons unsalted butter, cubed
1/4 cup heavy cream, room temperature
1/2 teaspoon flaky sea salt
- For the mocha
2 tablespoons chocolate sauce (or 1 tablespoon cocoa + 1 tablespoon sugar + 1 tablespoon hot water)
2 tablespoons salted caramel sauce
2 shots espresso (or 1/2 cup strong brewed coffee)
1 cup whole milk
- To finish
1/4 cup whipped cream
1 teaspoon salted caramel sauce, for drizzling
1 pinch flaky sea salt mixed with a pinch of sugar
Directions
- Make the caramel: put the sugar and water in a small heavy saucepan over medium heat. Swirl (don’t stir) until the sugar dissolves, then let it bubble for 6 to 8 minutes until it turns a deep amber.
- Take the pan off the heat and whisk in the butter (it will foam up), then slowly whisk in the cream and the 1/2 teaspoon sea salt. Let it cool for 5 minutes; it thickens as it cools.
- Pull two shots of espresso into a 16-ounce mug. Stir in the chocolate sauce and 2 tablespoons of the salted caramel until smooth.
- Heat the milk to about 150°F, steaming hot but not boiling, and froth it with a frother or by shaking it in a jar. Pour it over the espresso mixture.
- Top with whipped cream, drizzle with a little more caramel and finish with a pinch of the salt and sugar mix. Serve right away.
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More Starbucks-Style Drinks to Make at Home
If this one hits the spot, try my copycat Starbucks white chocolate mocha or the caramel macchiato. On hot afternoons I switch to a caramel frappuccino, and you'll find the rest in my Starbucks copycat recipes collection.
Frequently Asked Questions
What is in a Starbucks salted caramel mocha?
The coffee shop drink is espresso and mocha (chocolate) sauce with a caramel flavor and steamed milk, topped with whipped cream, a caramel drizzle and a salty-sweet sprinkle. My copycat uses espresso, chocolate sauce, homemade salted caramel, milk and flaky salt.
Is the salted caramel mocha still on the Starbucks menu?
It has been a seasonal drink that comes and goes, and availability changes by year and location. Check the Starbucks app before you go. If it isn't there, this copycat gets you very close at home.
How many calories are in a salted caramel mocha?
My homemade 16-ounce version with whole milk and whipped cream comes to about 420 calories. Use 2% milk, skip the whipped cream or halve the caramel to bring it down.
Can I make an iced salted caramel mocha?
Yes. Stir the espresso, chocolate and caramel together while hot, then pour over a glass full of ice and top with cold milk. Finish with whipped cream or cold foam, a caramel drizzle and a pinch of salt.
How long does homemade salted caramel sauce last?
Keep it in a sealed jar in the fridge for up to 2 weeks. It firms up when cold, so warm it for 10 to 15 seconds in the microwave and stir before using.
