the Breville Test Kitchen
Iced Salted Caramel Mocha
the Oracle® Jet
+2 more appliances
10 mins total time
4 mins active time
Easy
Serves 1
Ingredients
Measurements:
60 ml heavy cream
15 ml whole milk
1 medium cold brew shotbeanz.com recommends Temple, Dharma Espresso
15 ml salted caramel syrup
Ice-cubesto serve
Dark chocolategrated, to garnish
For the espresso chocolate sauce
1½ tsp granulated sugar
Pinch of kosher salt- 170 g granulated sugar
285 ml water
20 coffee beans
90 g cocoa powder- Pinch of kosher salt
60 g dark chocolate (70% cocoa)
Instructions
- 1
To 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.
- 2
Place the cream, milk, sugar and salt in a liquid measuring cup. Whisk until thick but still pouring consistency.
- 3
Place 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. - 4
Fill a tall serving glass with ice and pour over the coffee mixture. Top with the cream mixture and garnish with grated chocolate to serve.