Ingredients:

  • 2 shots (2 oz / 60ml) freshly brewed espresso or strong dark roast coffee
  • 1 tbsp (15ml) sugar-free caramel syrup
  • 1 tbsp (5g) unsweetened cocoa powder
  • 1 pinch (1g) fine sea salt
  • 1 cup (240ml) unsweetened almond milk
  • ½ tsp (2.5ml) pure vanilla extract
  • 1 tsp (5ml) salted caramel sauce

Instructions:

  1. In a mug, combine the hot espresso, cocoa powder, caramel syrup, and sea salt. Use a small whisk to stir vigorously until the cocoa powder is fully integrated and the liquid is smooth and glossy.
  2. Pour the almond milk into a separate container and add the vanilla extract. Use a handheld frother for 20–30 seconds (or a French press) until a thick, velvety foam forms.
  3. Slowly pour the frothed milk over the mocha-caramel base, holding back the foam with a spoon until the cup is nearly full.
  4. Gently dollop the remaining foam on top and finish with a drizzle of salted caramel sauce.