Better Than Starbucks? 4 Irresistible Caramel Mocha Coffee Recipes You Need to Try

Better Than Starbucks? 4 Irresistible Caramel Mocha Coffee Recipes You Need to Try

 

If you’re a fan of caramel mocha iced coffee, McDonald’s, Starbucks, and Dunkin’ Donuts have probably been your go-tos for this sweet caffeinated drink. But what if you could make your favorite coffee drink at home, but even better than the coffee shop versions? 


Flip Coffee’s seasonal coffee flavor, Caramel Mocha medium roast, has sweet notes of milk chocolate and rich caramel that balance with the flavor of single-source low-acid coffee perfectly. Best of all, Flip Coffee uses proceeds from every sale to help dogs in need at Flip’s Farm, a sanctuary for vulnerable rescue dogs searching for their forever homes. The coffee is incredible and the cause is even better!


Inspired by the Caramel Mocha medium roast from Flip Coffee, we’ve gathered four recipes that rival the Starbucks caramel mocha iced coffees and other popular versions of this drink. You won’t believe how much tastier your morning cup of Joe is with the addition of this naturally flavored coffee for extra rich flavor. Stay until the end for a super special dessert based on this classic coffee drink!


Before you dive into the caramel mocha coffee recipes, try a cup of Flip Coffee Caramel Mocha medium roast on its own—you’ll be shocked it doesn’t already have chocolate and caramel syrups added, the flavor is just that bold and delicious!

1. Easy Iced Caramel Mocha Latte Recipe

Source: Melaniemakes.com


Created by Melanie Bauer from Melanie Makes, this recipe for caramel mocha iced latte is like an amped up version of the Dunkin’ Donuts caramel mocha iced coffee recipe, and uses pre-made caramel sauce and hot chocolate mix to keep things simple. Our special twist is adding Flip Farm’s Caramel Mocha medium roast to amp up the chocolate and caramel flavor. While it’s not quite a copycat recipe, this simple caramel mocha latte will absolutely satisfy your cravings. 

Ingredients

  • 8 oz. hot brewed coffee (we’re using the Caramel Mocha coffee flavor from Flip Farm)

  • 2 TBSP hot chocolate mix 

  • 1 TBSP caramel ice cream topping or caramel sauce (more for garnish)

  • ¼ cup milk of choice

  • Whipped cream

  • Ice cubes

Preparation

  1. Brew eight ounces of Flip Farm Caramel Mocha flavored medium roast coffee. 

  2. Add hot chocolate mix and caramel sauce to the hot coffee and stir thoroughly to dissolve. 

  3. Add ice to a large glass and pour the coffee mixture over the ice. 

  4. Add milk to the iced coffee.

  5. Top with whipped cream, a drizzle of caramel sauce, and enjoy!


Note: You can make this recipe dairy-free by using non-dairy milk (like oat milk) and not including the whipped cream!

2. Cozy Salted Caramel Mocha Recipe

Source: Wholefully.com

If you love a hot drink even during spring and summer, this recipe for caramel mocha coffee with a twist is going to be your new obsession. Deliciously decadent without being too sweet, this recipe created by Cassie Johnston from Wholefully includes a pinch of salt to add a savory balance to this otherwise dessert-like beverage. Our version of this recipe uses Flip Farm Caramel Mocha coffee to add extra depth to this sophisticated take on a salted caramel mocha recipe. 

Ingredients

Beverage:


Topping:

  • ⅛ tsp kosher sea salt

  • ⅛ tsp sugar

  • Whipped cream (store bought or homemade using heavy cream)

  • Caramel sauce

Preparation

  1. Brew eight ounces of Flip Farm Caramel Mocha medium roast coffee. 

  2. Add the milk to a medium saucepan and heat over low heat for 3–5 minutes or until very hot. 

  3. Remove the milk from the heat and froth the milk using a whisk, electric frother, or immersion blender. Alternatively, you can pour the hot milk into a mason jar and shake it until frothy, but be careful not to burn your hands. 

  4. In a separate large, heat-proof mug, combine the hot coffee with 1 TBSP cocoa powder, 1 TBSP sugar, and 2 TBSP caramel sauce then stir to dissolve. 

  5. Split the coffee mixture between two mugs then fill the rest with the hot, frothed milk. 

  6. Mix together ⅛ tsp sugar and ⅛ tsp salt to create a sweet and savory topping. 

  7. Top each coffee mug with whipped cream, a drizzle of caramel sauce, and a big pinch of the salt and sugar mixture. Enjoy!

3. Ice-Cold Caramel Mocha Frappuccino Recipe

Source: Snacksandsips.com


Perhaps the most decadent caramel iced coffee recipe you can make, this creamy frappuccino recipe from Snacks and Sips is made even better with Flip Coffee Mocha Caramel medium roast. The deep coffee flavor with the sweet caramel plus a drizzle of chocolate syrup served ice-cold? That sounds like the perfect summer treat! 

Ingredients

  • 3 scoops vanilla or caramel ice cream

  • 8 oz. Flip Farm Caramel Mocha medium roast, brewed and chilled

  • 1 cup of ice cubes

  • 2 TBSP chocolate sauce

  • 2 TBSP caramel sauce (or salted caramel sauce)

  • Whipped cream

Preparation

  1. Combine the ice cream, chilled coffee, ice, chocolate sauce, and caramel sauce in a blender. Blend until smooth. 

  2. Divide the mixture between two cups, top with whipped cream and more chocolate and caramel sauce if desired, serve, and enjoy!

4. Triple Layer Caramel Chocolate Mousse Cake Cups

Source: Halfbakedharvest.com


Wow your friends and family with this gorgeous triple layer caramel chocolate and coffee mousse cake! Assembled in cups so you don’t need cake decorating skills, this recipe comes from Tieghan at Half Baked Harvest, but we’re adding our own twist by using Flip Farm Caramel Mocha medium roast.

Ingredients

Chocolate Cake:

  • 1⅛ cups all-purpose flour

  • ⅓ cup cocoa powder

  • ½ cup sugar

  • ½ tsp salt

  • ¾ tsp baking soda

  • ¾ tsp baking powder

  • 1 egg

  • ½ cup buttermilk

  • ¼ cup canola oil 

  • 2 tsp vanilla extract

  • ¼ cup strong, hot brewed Flip Farm Caramel Mocha medium roast coffee

  • 2–4 TBSP Kahlua (optional)


Chocolate Mousse:

  • 12 oz. semi sweet or milk chocolate

  • 4 TBSP butter

  • ¼ cup water

  • 4 egg yolks

  • 1 TBSP powdered sugar

  • 3 cups heavy whipping cream


Chocolate Coffee Caramel Sauce:

  • ¼ cup water 

  • ½ cup sugar

  • 1 cup heavy whipping cream

  • ¼ cup strong, hot brewed Flip Farm Caramel Mocha medium roast coffee

  • 2 TBSP semi-sweet or milk chocolate chips

  • 1 TBSP vanilla extract

Preparation

Make the cake:

  1. Preheat the oven to 350°F and prepare an 8x8 baking dish by greasing it with butter or oil. 

  2. In the bowl of a mixer, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk to combine. 

  3. Add eggs, buttermilk, canola oil, and vanilla extract to the dry ingredients. 

  4. Mix on a medium speed for 2 minutes until the batter is well combined. 

  5. Add the hot coffee and beat again until the coffee is combined. 

  6. Spread the batter into the prepared baking dish and bake for 25–30 minutes. 

  7. Optional step if using Kahlua: Allow the cake to cool for five minutes, then use a fork to poke holes all over the cake. Pour the Kahlua over the cake. 

  8. Refrigerate. 


Make the mousse:

  1. Combine chocolate, butter, and 2 TBSP water in a microwave safe bowl. Microwave for 30 second intervals, stirring after each round until the mixture is melted, smooth, and well combined. Set aside to cool.

  2. In a small saucepan, whisk together egg yolks, remaining 2 TBSP water and sugar. 

  3. Place the saucepan over medium heat, stirring constantly for about 2–3 minutes, or until the egg yolk mixture is thickened and just coats the back of a spoon. 

  4. Add the melted chocolate to the egg mixture and stir to combine. 

  5. Transfer to a large bowl, then the refrigerator to cool slightly. 

  6. Add 1½ cups of heavy whipping cream to a large bowl or the bowl of a stand mixer and whip until stiff peaks form. 

  7. Gently fold the whipped cream into the cooled chocolate and egg mixture in two batches until well combined and no more streaks are visible. Transfer the mousse to the fridge and chill. 

  8. Whip the remaining 1½ cups of cream with 1 TBSP powdered sugar then refrigerate. 


Make the chocolate coffee caramel:

  1. Combine the heavy cream and vanilla in a small bowl and set aside. 

  2. Combine sugar and water in a small saucepan over medium heat and bring to a boil. Once the mixture is boiling, whisk continuously. The mixture will turn golden, then light brown, about 5–6 minutes. 

  3. Once the sugar is brown and caramelized, quickly whisk in the cream. The sugar will harden around the whisk but don’t worry, just keep stirring over the heat. 

  4. Once the mixture has thickened and is a light caramel color (about 5 more minutes) remove from heat and stir in the brewed coffee and chocolate chips. Refrigerate to cool. 


Assemble:

  1. Prepare six glasses or jars to assemble the cakes. 

  2. Drizzle the bottom of the jars with 1 TBSP of chocolate coffee caramel. 

  3. Crumble in a layer of cake and top that with another drizzle of caramel. 

  4. Add a layer of mousse, followed by a layer of whipped cream. 

  5. Repeat steps 3 and four two more times, finishing with whipped cream, more crumbled cake to garnish, and a drizzle of caramel. 

  6. Refrigerate for two hours or until you are ready to serve. Enjoy!


 

 

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