Caramel Mocha Latte

A recipe for a Caramel Mocha Latte! This easy drink pairs coffee with caramel syrup, chocolate syrup, and milk for a comforting start to the day.

Back to School Treats

Summer is winding down, and we are celebrating with #BacktoSchoolTreats!

All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. 

Here are more of my Back to School Treats:

• Vanilla Bean Frozen Yogurt Drops
• Baked Funfetti Doughnuts
• Chocolate Chip Cookie Dough Overnight Oats

Caramel Mocha Latte

I’ve focused mostly on kid-friendly snacks during #BacktoSchoolTreats week, so today I am sharing something for the adults!

My son’s summer school actually starts an hour earlier compared to the regular school year, so I have been playing around with a few much needed caffeinated drinks to mix things up a bit and get me through the morning.

One of my current favorites is a Caramel Mocha Latte. This espresso or strongly brewed coffee-based drink comes together in minutes with caramel syrup, chocolate syrup, and milk.

I generally use my Caramel Simple Syrup in the drink, then drizzle a little of my Vanilla Bean Caramel Sauce over the top. If using a store-bought syrup without the vanilla, I will sometimes add a small splash of vanilla extract (no more than 1/2 teaspoon), as well.

Since originally posting the recipe in 2019, I have been playing around with the ratios of the syrups. What I have written down is my preference. I like to have the caramel shine through a little more over the chocolate. If you prefer chocolate, add equal amounts of each or 1 tablespoon (15 milliliters) chocolate syrup to 1/2 tablespoon (7 milliliters) caramel syrup.

The amount of sugar/milk can be adjusted more or less based on personal preference.

Steaming the Milk

I now have an espresso machine to froth the milk, but have included other options to steam the milk without one.

To use a handheld frother, steam the milk by heating it (on the stove or in the microwave). While still hot, transfer to a frothing pitcher, and use the handheld milk frother to create the right consistency.

If using a non-dairy milk, it won’t steam as well without a professional espresso machine. I personally used oat milk in the photos for this latte.

Without a handheld frother, cold milk (nonfat to 2% is best for stable foam, but won’t be as rich) can be shaken in a tightly sealed jar (no more than a third filled), then microwaved to set the foam or heated and frothed in a French press (pump for about 10 seconds, be careful not to overfill) or whisked vigorously while hot.

Iced Caramel Mocha

Want something a little more refreshing? This drink can also be prepared chilled.

To make an Iced Caramel Mocha, place the caramel syrup and chocolate syrup in a tall glass with 1/2 cup (120 milliliters) of milk (not steamed or very lightly frothed) and stir until completely combined. Add ice, then pour in 1/2 cup (120 milliliters) cooled, strongly brewed coffee.

If desired, top with whipped cream and a drizzle of chocolate syrup and caramel sauce before serving immediately.

Adjust the ratio of milk to coffee as desired. I often add more coffee and less milk.

For a bit more indulgence, decorate the inner wall of the glass with a drizzle of chocolate sauce before pouring in the ingredients.

To keep the ice from watering down the coffee as it melts, you can plan ahead to swap the standard ice cubes with coffee ice cubes.

Pour brewed, cooled coffee into desired ice cube molds and freeze until solid. As the ice melts, it will simply add more coffee to the drink.

Check out what everyone else made:

• Breakfast Banana Splits from For the Love of Food
• Overnight Vanilla Oats in Under an Hour from Culinary Adventures with Camilla
• Almond Shortbread Skillet from A Day in the Life on the Farm
• Birthday Cake Truffle Pops from Karen’s Kitchen Stories
• Funfetti Whoopie Pies from Jolene’s Recipe Journal
• Caramel Apple Cider Punch from Love and Confections
• Caramel Cold Brew Coffee from The Redhead Baker
• Felix Felicis Potion Smoothies from The Spiffy Cookie

This recipe was originally posted in August 2019 and updated in July 2025.

Caramel Mocha Latte Recipe

Adapted from Lana’s Cooking

Print Pin

Caramel Mocha Latte

A recipe for a Caramel Mocha Latte! This easy drink pairs coffee with caramel syrup, chocolate syrup, and milk for a comforting start to the day.

Course Drinks

Cuisine N/A

Keyword beverage, caramel, chocolate, coffee, drink, espresso, mocha

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

0 minutes minutes

Total Time 10 minutes minutes

Servings 1 Serving

Ingredients

• 1 tablespoon (15 milliliters) caramel syrup store-bought or homemade
• 1/2 tablespoon (7 milliliters) chocolate syrup store-bought or homemade
• 1/4-1/2 teaspoon vanilla extract optional
• 1/4 cup (60 milliliters) hot espresso or strongly brewed coffee
• 3/4 cup (180 milliliters) milk steamed, dairy or non-dairy

Garnish:

• Whipped cream
• Caramel sauce
• Chocolate sauce

Instructions

• Pour the caramel syrup, chocolate syrup, and optionally vanilla extract in the bottom of a mug or heat resistant glass.  
• Pour in the hot espresso and stir to thoroughly combine.
• While holding the mug slightly to the side at a 45˚ angle, slowly pour the steamed milk in the center to fill the mug and add a thin layer of the foam to the top.
• Serve immediately topped with whipped cream, caramel sauce, and/or chocolate syrup if desired.