When we tested this one, it was sweet enough on its own, so there's no syrup at all. Chocolate milk and a scoop of salted caramel protein powder do the flavor work.
A quick blend makes a thick foamy top. Use a big glass, because it foams up a lot.
Jump to recipe ↓
Styled image
Want this on your fridge? All four of our coffee recipes, both house syrups, bottle labels and a café menu are in the Home Café printable set ($4). Also on our Shopify store.
Tips from our kitchen
- For less foam, blend on low for just 5–7 seconds.
- Protein powders vary in sweetness. Taste before adding anything extra.
- Best served right away.
Iced Salted Caramel Mocha Protein Latte
An iced salted caramel mocha latte made with chocolate milk, salted caramel protein powder and a double shot. No syrup needed.
Ingredients
For one drink
- Double shot of espresso (about 36–40 g from 17 g coffee)
- 8 oz chocolate milk (we use an ultra-filtered chocolate milk)
- 1 scoop salted caramel protein powder
- ½ tsp unsweetened cocoa powder
- Ice
Steps
- Pull the espresso. Make a double shot and let it sit for a minute or two while you blend.
- Blend the milk. Blend the chocolate milk, protein powder and cocoa for about 10 seconds, until smooth.
- Let the foam settle. Rest the blended milk for 30–60 seconds so some of the foam calms down.
- Build it. Fill a 20–24 oz glass with ice, pour in the chocolate mixture, add the espresso and stir well.
Get the printable card set ($4)
Prefer Shopify? Buy it there.
Save it for later
Pin this to your coffee board.
