Today we bring you an irresistibly delicious mocha coffee recipe that promises a symphony of sweet and savory flavors. Dive into the caramel notes with a salty twist using our very own "All this Caramel, and you choose to be salty!" roast from the Hey Pumpkin Coffee Company. Let's get brewing! Ingredients: Coffee Base: 1-2 tbsp (or 1/2 oz per 10 oz of water) of All this Caramel, and you choose to be salty! coffee roast from Hey Pumpkin Coffee Company 1 1/2 cups of water Mocha Mix: 2 tbsp cocoa powder 2 to 2.5 tbsp homemade salted caramel sauce (recipe below) Creamy Add-in: 1 1/2 cups of your favorite non-dairy milk (like oat milk, soy milk, or cashew milk) Toppings: Whipped coconut cream Extra caramel drizzle Generous pinch of sea salt Granulated sugar for garnish Homemade Salted Caramel Sauce: 4 tbsp coconut sugar 1 tbsp maple syrup 1 tsp coconut oil (optional) 1/8 tsp sea salt 1 tbsp coconut cream or oat milk Instructions: Homemade Salted Caramel Sauce: Place coconut sugar, maple syrup, oil, and salt in a skillet over medium heat and stir well. Once the maple syrup starts bubbling consistently, incorporate the coconut cream or milk. Let the mixture bubble evenly and continue to cook it for an additional minute. Remove from heat and set aside. Coffee Base: Brew your coffee as you normally would, using the All this Caramel, and you choose to be salty! roast. Aim for a strong brew to get the authentic mocha taste. Mocha Mix: In a blender, combine the brewed coffee, 2 to 2.5 tbsp of your homemade salted caramel sauce, cocoa powder, and non-dairy milk. Blend until smooth. For a hot coffee experience, transfer this mixture to a mug and warm in the microwave. For a cold treat, you can serve it chilled. Serve: Distribute the mocha coffee into cups. Add a generous dollop of whipped coconut cream on top. Drizzle some leftover caramel sauce over the cream. Garnish with a pinch of sea salt and a sprinkle of granulated sugar. Enjoy the perfect blend of sweet and salty with every sip! Whether you're starting your day or looking for an afternoon pick-me-up, this mocha coffee with a caramel and salty twist promises an indulgent treat that's hard to resist. Make sure to store the coffee grounds in a cool, dry & dark place for maximum flavor. Enjoy!
Today we bring you an irresistibly delicious mocha coffee recipe that promises a symphony of sweet and savory flavors. Dive into the caramel notes with a salty twist using our very own "All this Caramel, and you choose to be salty!" roast from the Hey Pumpkin Coffee Company. Let's get brewing! Ingredients: Coffee Base: 1-2 tbsp (or 1/2 oz per 10 oz of water) of All this Caramel, and you choose to be salty! coffee roast from Hey Pumpkin Coffee Company 1 1/2 cups of water Mocha Mix: 2 tbsp cocoa powder 2 to 2.5 tbsp homemade salted caramel sauce (recipe below) Creamy Add-in: 1 1/2 cups of your favorite non-dairy milk (like oat milk, soy milk, or cashew milk) Toppings: Whipped coconut cream Extra caramel drizzle Generous pinch of sea salt Granulated sugar for garnish Homemade Salted Caramel Sauce: 4 tbsp coconut sugar 1 tbsp maple syrup 1 tsp coconut oil (optional) 1/8 tsp sea salt 1 tbsp coconut cream or oat milk Instructions: Homemade Salted Caramel Sauce: Place coconut sugar, maple syrup, oil, and salt in a skillet over medium heat and stir well. Once the maple syrup starts bubbling consistently, incorporate the coconut cream or milk. Let the mixture bubble evenly and continue to cook it for an additional minute. Remove from heat and set aside. Coffee Base: Brew your coffee as you normally would, using the All this Caramel, and you choose to be salty! roast. Aim for a strong brew to get the authentic mocha taste. Mocha Mix: In a blender, combine the brewed coffee, 2 to 2.5 tbsp of your homemade salted caramel sauce, cocoa powder, and non-dairy milk. Blend until smooth. For a hot coffee experience, transfer this mixture to a mug and warm in the microwave. For a cold treat, you can serve it chilled. Serve: Distribute the mocha coffee into cups. Add a generous dollop of whipped coconut cream on top. Drizzle some leftover caramel sauce over the cream. Garnish with a pinch of sea salt and a sprinkle of granulated sugar. Enjoy the perfect blend of sweet and salty with every sip! Whether you're starting your day or looking for an afternoon pick-me-up, this mocha coffee with a caramel and salty twist promises an indulgent treat that's hard to resist. Make sure to store the coffee grounds in a cool, dry & dark place for maximum flavor. Enjoy!
