Start by brewing 1 cup of strong espresso (or coffee if you don’t have an espresso machine).

Pour it into your favorite mug or heatproof glass.

Pro Tip: If your espresso tastes bitter, try using slightly cooler water or freshly ground beans—it makes a big difference in flavor.

Pour 1 cup of milk into a small saucepan over medium heat.

Add 2 tablespoons of cocoa powder and 2 tablespoons of sugar to the milk.

Whisk continuously until the mixture is hot and fully blended.

Pro Tip: Whisk vigorously in small circles to prevent lumps and create a light froth—this gives your mocha that creamy coffeehouse texture.

Stir in 3 tablespoons of caramel sauce into the hot milk mixture.

Add a pinch of sea salt and mix until smooth.

Pro Tip: Taste and adjust—if you want it sweeter, add a little more caramel. If you like that salted punch, sprinkle a tiny extra pinch of sea salt.

Slowly pour the caramel milk mixture into the brewed espresso.

Stir gently to combine so the flavors meld without losing the froth.

Top your salted caramel mocha with a generous swirl of whipped cream.

Drizzle extra caramel sauce over the whipped cream and sprinkle a tiny pinch of sea salt for that final wow factor.

Pro Tip: Use a spoon to swirl the caramel in patterns—it makes your mocha look fancy and inviting!