Salted Caramel Mocha Frappé

Our Salted Caramel Mocha pairs real chocolate and real browned-sugar caramel, finished with flaky salt on top instead of stirred through. This blends that same pair with espresso, milk, and ice into a proper slushy frappé, still finished with the same salt step.

Make Both Bases First (Just Once)

This recipe assumes you already have a jar each of Mocha Sauce and Caramel Syrup in the fridge — both quick batches that each make about 12 drinks’ worth and keep about 2 weeks.

Building the Frappé

1. Pull a double shot of espresso (about 2oz), or brew strong coffee/cold brew instead.
2. Add the espresso, 1 tbsp of the mocha sauce, 1 tbsp of the caramel syrup, 1.5 cups of ice, and 4oz cold milk to a blender.
3. Blend on high for 30-45 seconds until smooth and slushy.
4. Pour into a 16oz glass and finish with a pinch of flaky sea salt sprinkled right on top — real flaky salt, not blended in, is what gives you distinct bursts of salt against the sweet chocolate and caramel. Add whipped cream and a caramel drizzle if using, then a second small pinch of salt on top of that.

Café grande salted caramel mocha Frappuccino-style blended drink (specialty-menu pricing)$7.00

Home salted caramel mocha frappé (espresso, milk, ice, both bases, salt)~$0.62

Savings per drink$6.38

Both bases together cost about $1.85 total to make (~$1.30 for the Mocha Sauce batch, ~$0.55 for the Caramel Syrup batch) — the same pair of jars behind the latte version. The flaky salt finish adds essentially nothing to the cost.

Assumptions: grande-size blended drink, specialty-menu pricing for a two-flavor combo Frappuccino-style drink, dairy milk, $16/lb specialty beans or equivalent grocery beans, a standard flaky sea salt brand. No seasonal ceiling — at 5 a week over the site’s standard 48-week year, that’s roughly $1,531/year back in your pocket versus the café version. The $7.00 café baseline is the average of two real, dated receipts (9/29/2026) from two different store locations — $6.90 and $7.10 — for a grande hot seasonal specialty drink, not a modeled national average.

Swaps & Notes

• No espresso machine? Strong cold brew or a moka pot shot both work fine.
• Don’t have flaky sea salt? A very small pinch of fine sea salt works, but flaky salt (Maldon is the common brand) gives you visible, crunchy crystals instead of dissolving instantly.
• Want it more chocolate-forward or more caramel-forward? Shift the ratio — 1.5 tbsp mocha sauce + 0.5 tbsp caramel syrup leans chocolate, or the reverse leans caramel.
• Prefer it poured over ice instead of blended? See the Salted Caramel Mocha and use its Hot/Iced toggle — the salt still goes on as a finishing touch either way.
• Watching sugar? Swap in the Sugar-Free Mocha Sauce and Sugar-Free Caramel Syrup (same 1 tbsp each method) for a lower-sugar build — the flaky salt finish works the same either way.

Recipe Card Summary

Salted Caramel Mocha Frappé

• 2oz espresso + 4oz milk + 1 tbsp Mocha Sauce + 1 tbsp Caramel Syrup (both made ahead) + 1.5 cups ice, blended, finished with flaky salt
• Prep time: 5 minutes (after both bases are made) · Total: 5 minutes
• Cost: ~$0.62/drink vs. $7.00 café equivalent

FAQ

Do I need a whole new syrup for this, or does it reuse the latte’s jars?

It reuses the same 1 tbsp each of Mocha Sauce and Caramel Syrup behind the latte version, plus a pinch of flaky salt on top — this page just blends instead of pours.

Does the sea salt add calories?

No — salt has no calories, so the finishing pinch doesn’t change the 141-calorie total from the mocha sauce and caramel syrup portions. It only changes flavor, and adds about 2 cents to the cost.

Can I make this without a blender?

Yes — the iced Salted Caramel Mocha uses the exact same espresso, milk, and syrup quantities poured over ice instead of blended.