Half a month prior, I halted at my preferred coffeehouse (once more), and had one more Salted Caramel Mocha Latte. Unfortunately that implied the equalization on my card was presently at $0. My choices were to top off the card once more, or drink espresso from home.
It made me figure how I could reproduce this brilliant beverage in my kitchen and spare myself some mulah!
I chose to utilize this Salted Caramel Pumpkin Latte as my beginning stage. Clearly I forgot about the pumpkin this time however. There were some hot cocoa parcels in our pantry. Hot cocoa and espresso is another of my preferred winter drinks, so I knew this was what I needed to use for the upgraded chocolate enhance. (I have made a couple of a greater amount of these from that point forward, and chocolate syrup likewise works incredible.)
I currently have an enormous box of the sugar and another ocean salt processor in my heating cabinet. They are getting great use, since I am cherishing the opportunity to make one of these yummy beverages at whatever point I need.
- 1 cup fat free milk
- 2 Tablespoons caramel ice cream topping + extra
- 2 Tablespoons hot chocolate mix (or chocolate syrup)
- pinch of sea salt
- 1/2 cup strong coffee
- Cool Whip
- 1 teaspoon turbinado sugar
- 1 teaspoon sea salt
Instructions
- Mix together the turbinado sugar and sea salt. Set aside.
- Heat the milk, 2 Tbsp. caramel, hot chocolate mix (or chocolate syrup), and pinch sea salt until just below boiling.
- Pour into a blender and pulse until frothy. Pour into a cup.
- Slowly pour the hot coffee into one side of the frothed milk. Top with Cool Whip. Drizzle with extra caramel topping. Sprinkle with the sugar/sea salt mixture.
Read more our recipe Cucumber Melon Gin Spritzers #healthydrink #easyrecipe #cocktail #smoothie
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