It’s FALL! Here in Texas, we didn’t think it would arrive until December. If. We had a HOT summer of 100+ temps. I’m sure I’m not the only one excited to see these 88’s pop up on the thermostat. (Yes, that’s cool for us!)
One thing I love about Fall: pumpkins. Pumpkin spice, pumpkin pie, pumpkin lattes, pumpkin pancakes…. OK, that’s more than one thing, but who’s counting?
My favorite drink at Starbucks is the Pumpkin Spice Latte. Yumm-o in a cup!
I couldn’t wait to get there last week – to get the first of this season’s addiction. But I didn’t. When I approached the counter at Starbucks, I noticed I could get a Salted Caramel Mocha Frappe just as easily as I could buy that Pumpkin Spice Latte. Really?
…Since last week, I have had three. They are that good. I could have had more, but I am on a budget, after all. Before long, I will have to work at Starbucks just to fill the hole in my pocket….caused by Starbucks in the first place. I would never get a paycheck. (How the workers do it, I’ll never know.)
I came home and thought about duplicating the sweet and salty drink at home. I did research online, and added my own twist. I have to admit – I think I am very close, if not right on.
Salted Caramel Mocha Latte
1 cup of coffee
1 cup of milk
3/4 – 1 tablespoon of cocoa powder
2 tablespoons of sugar or sugar substitute
2 tablespoons of caramel coffee syrup
Whipped cream, optional – though necessary
a pinch of sea salt, crushed if in rock form
In a pot, heat up one cup of milk until it is steaming. Use a wisk to froth it until it is foamy.
In a coffee cup, mix the coffee, cocoa powder, sugar, and caramel coffee syrup until the sugar and cocoa powder are dissolved. (You don’t want lumps.) Pour the milk foam over the top of the coffee and stir. Top with whipped cream, drizzle with caramel sauce, and sprinkle on a pinch of salt.
*I like them hot and blended with ice (as a frappe).