Treat yourself and your guests to a decadent Caramel Mocha Latte with this easy recipe. A delicious afternoon pick-me-up or after-dinner dessert coffee ready in just 5 minutes!
One of the staples of my kitchen pantry is instant coffee. Yes, instant. Of course, I always enjoy my morning cup (or two!) of fresh brewed. It’s the way I start my day.
And while I do enjoy that morning cup of freshly brewed coffee, the convenience of instant is great when my day gets busy, and I want a caffeine boost.
In recent years, instant coffee has undergone a big transformation, boasting flavors that compete with the richness of brewed. It’s also a cost-effective choice that eliminates the wastefulness of brewing extra coffee when all you want is one cup.
Instant coffee is always in my pantry, and unlike those single-serve machines that generate mountains of trash, instant coffee is a good alternative.
— This post was originally sponsored by Folgers and published on May 20, 2016. It has been updated with new photos and additional information.
Recipe Snapshot
Cuisine: American
Cooking Method: None
Total Time: 5 Minutes
Servings: 2
Primary Ingredient(s): Instant coffee, chocolate syrup, milk
Skill Level: Easy
Advantages of Instant Coffee
Another reason I always have instant coffee on hand is for cooking. Many recipes require just one cup (or even a half cup) of brewed coffee. Particularly chocolate recipes. Coffee always enhances and brings forward the flavor of chocolate, and instant is the perfect thing to use for those recipes.
Take this Caramel Mocha Latte recipe, for instance. I’d probably never treat myself to a cup of this in the middle of the afternoon if I had to fill the coffee maker and brew coffee beforehand. By using instant coffee, I can make myself a delicious pick-me-up any time I like. It makes a fantastic after-dinner dessert drink, too. You won’t need anything else with it for dessert if you garnish it with whipped cream, caramel syrup, and toffee bits.
Ingredient Notes
This post may contain affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Chocolate syrup — Chocolate creates the “mocha” aspect of the recipe. You don’t need anything fancy. In fact, I use good old Hershey’s chocolate syrup most of the time.
- Caramel syrup or ice cream topping — The caramel adds a buttery background flavor. Again, you don’t need fancy coffee syrups. Smucker’s caramel sundae syrup works great!
- Instant coffee — Of course, it’s the basis for the whole recipe. I keep these Nescafe instant coffee packets on hand in my pantry.
- Warm milk — I recommend whole milk, of course. However, you can substitute plant-based milk if you like or even bump the flavor up with half and half or a little cream.
- Whipped cream — For extra creaminess and richness, top the latte with a generous dollop of whipped cream. Although I do whip cream when a large amount is needed, I also keep gold old Reddi-wip on hand for those times when I just need a little garnish.
- Toffee bits — A sprinkle of toffee bits is totally optional but adds a little crunch and a hint of extra caramel flavor.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
How to Make Caramel Mocha Latte
- Measure the chocolate syrup, caramel syrup, and instant coffee into a small bowl.
- Gradually whisk in hot water. Stir until the syrups and coffee are dissolved.
- Gently mix in the warm milk.
- Serve topped with whipped cream, an additional drizzle of caramel syrup, and toffee bits.
Want to save this?
I'll email this post to you, so you can come back to it later!
Recipe Tips
- Adjusting the Coffee Strength: For a milder flavor, add a bit more warm milk to dilute the coffee’s intensity. On the other hand, if you crave a bolder kick of caffeine, simply increase the amount of instant coffee in the mix.
- Adjusting the Sweetness: Adjust the amounts of the chocolate and caramel syrups to your desired level of sweetness. If you have a sweet tooth, add a touch more syrup or, if you prefer a more subtle sweetness, slightly reduce the syrup quantities.
Recipe Variations to Try
- Spiced Version: Infuse the milk with a pinch of cinnamon or nutmeg for a spiced mocha latte.
- Iced Version: Chill the mixture and serve it over ice.
- Vegan Version: Use dairy-free milk and vegan caramel syrup for a plant-based option.
- Decaf Version: Swap out the instant coffee for decaffeinated coffee granules.
How to Serve
This delicious drink is perfect with anything from cake to cookies. I really enjoy it with an almond biscotti on the side or a slice of Red Velvet Cake.
How to Store
In my experience, leftovers are rare. However, if you somehow find yourself with extra, refrigerate it in an airtight container. To reheat, gently warm in the microwave or on the stovetop, then add more toppings.
Questions About Caramel Mocha Latte
Of course, you can! Freshly brewed hot coffee works great. Instant is recommended here for convenience only.
Yes, absolutely. Just multiply the ingredients to make the number of servings you need.
To make the recipe kid-friendly, just skip the coffee and substitute hot cocoa powder to create a caramel hot chocolate for kids.
More Recipes You’ll Like
Watermelon Cherry Limeade
Infused Water – a Summer Refresher
Homemade Spiced Hot Chocolate
Southern Spiced Tea (Russian Tea)
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
Thank you for stopping by. It means a lot to have you here.
Do More With ChatGPT
Recipe
Caramel Mocha Latte
Ingredients
- 1 tablespoon chocolate syrup
- 1 tablespoon caramel syrup or ice cream topping
- 1 teaspoon instant coffee
- 6 ounces very hot water
- 6 ounces warm milk
- Whipped cream optional
- Toffee bits optional
Instructions
- Measure chocolate syrup, caramel syrup, and instant coffee into a small bowl.1 tablespoon chocolate syrup, 1 tablespoon caramel syrup, 1 teaspoon instant coffee
- Gradually whisk in hot water. Stir until the syrups and coffee are dissolved.6 ounces very hot water
- Gently mix in the warm milk.6 ounces warm milk
- Serve topped with whipped cream, additional caramel syrup, and toffee bits.Whipped cream, Toffee bits
Notes
- For a milder flavor, add a bit more warm milk. For a bolder taste, increase the amount of instant coffee in the mix.
- To store leftovers, refrigerate it in an airtight container. To reheat, gently warm in the microwave or on the stovetop, then add more toppings.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
It’s rainy and dreary here. This looks so good to me right now!
Mmmm, sounds decadent! Great for entertaining too.
Yes, it is, Chris. I think it makes a wonderful dessert all on its own.
I never make “pick me up” coffee, because of the issue you identified – don’t want to make a wasteful entire pot. The instant Folger’s idea is brilliant!
Miss P
I know! I hate dumping out cups and cups of leftover coffee. Especially as expensive as it is! Also, I can flavor just one cup any way I want – a pinch of cinnamon or a spoonful of chocolate syrup.
I like to refrigerate left over coffee and use it to make an iced coffee drink. I just add some sweetener, vanilla, and milk or cream and pour over ice. Some whipped cream and/or cinnamon topping would be decadent.
Sounds great!
i love making specialty coffee drinks at home. This looks simple and delicious! thanks Lana
It’s great, Cheryl. Especially with the caramel and toffee bits on top!