There’s coffee, and then there’s an experience. Imagine this: the deep, robust flavor of coffee, swirled with rich chocolate and a sweet, salty caramel sauce, all made luxuriously creamy with your favorite plant-based milk. This isn't just a drink; it’s a hug in a mug, a decadent treat that feels straight out of a high-end coffee shop but is miraculously simple to make in your own kitchen. The magic of this Vegan Salted Caramel Mocha Coffee is that it proves you don’t need dairy to achieve ultimate creaminess and flavor. It’s the perfect solution for busy mornings when you need a special pick-me-up or for a cozy afternoon when you deserve a moment of pure, unadulterated bliss. Best of all, it comes together in just minutes! If your family loves gathering for a special weekend breakfast, this is the drink that will make you a certified superstar. It’s as easy to love as our famous Vegan Pumpkin Spice Latte, but with a sweet-and-salty twist that is utterly irresistible. So, let’s ditch the long café lines and overpriced menus, because your new favorite coffee ritual starts right here, right now.
What is a Vegan Salted Caramel Mocha Coffee?
Ever wondered why something so delicious gets such a fancy, mouthful of a name? Let's break it down! Is it because it sounds like a dessert you’d order on a luxurious vacation? Or is it simply because "Mocha" is the fun, fancy word for chocolate and coffee’s perfect marriage? We think it’s a bit of both, with a playful nod to that irresistible sweet-and-salty combo that makes you close your eyes and sigh with happiness. They do say the way to a person’s heart is through their stomach, and let me tell you, this mocha is a direct route. It’s the kind of drink that makes you feel like a professional barista in your own kitchen, without any of the fuss. So, why not whip up a batch and see for yourself? Your taste buds will thank you.
Why You’ll Love This Vegan Salted Caramel Mocha Coffee
Decadent, Homemade Indulgence: The star of the show is, without a doubt, the homemade salted caramel sauce. Made with coconut sugar and maple syrup, it’s rich, complex, and has that perfect hint of sea salt that cuts through the sweetness, creating a depth of flavor that store-bought versions just can’t match. Blending it with coffee, cocoa, and creamy oat milk creates a velvety-smooth texture that is pure luxury.
Incredibly Cost-Effective: Let’s talk numbers. A single salted caramel mocha at a coffee shop can easily set you back $5 or more. This recipe makes two generous servings for a fraction of the cost. Making your own caramel sauce in bulk means you can whip up this café-quality drink whenever the craving strikes, saving you a small fortune over time.
Fun & Customizable Toppings: This is where you get to shine! The drink itself is a dream, but the toppings send it over the top. A fluffy dollop of whipped coconut cream, an extra drizzle of that glorious caramel, a generous pinch of flaky sea salt, and a sprinkle of sugar for a little crunch… it’s a textural and flavorful party in a cup. If you love playing with your food and drinks as much as we do, you’ll also adore our Vegan Iced Caramel Macchiato for another customizable coffee adventure.
Convinced yet? Grab your blender, and let’s make some coffee magic!
How to Make Vegan Salted Caramel Mocha Coffee
Quick Overview
This recipe is your ticket to a delicious, satisfying, and impressively creamy coffee drink without any dairy. The standout element is the quick, 5-minute homemade salted caramel sauce that tastes infinitely better than anything from a jar. The entire process is simple, fast, and requires only a blender, making it perfect for both slow weekends and rushed weekday mornings. From start to finish, you’re about 10 minutes away from coffee shop-level indulgence.
Key Ingredients for Vegan Salted Caramel Mocha Coffee
(Image: A high-quality, well-lit photo showing a mug of the finished mocha next to the key ingredients: a bag of coconut sugar, a bottle of maple syrup, cocoa powder, a carton of oat milk, a can of coconut milk, and a jar of sea salt.)
For the Caramel Sauce:
4 tbsp coconut sugar
1 tbsp maple syrup
1 tsp coconut oil (optional, but adds shine)
1/8 tsp sea salt
1 tbsp coconut cream or oat milk
For the Mocha:
1 1/2 cups pre-made coffee or two shots of espresso, plus one cup of water
2 tbsp cocoa powder
2-2 1/2 tbsp salted caramel (from the recipe above)
1 1/2 cups of non-dairy milk (such as oat milk, soy milk, or cashew milk)
For the Toppings:
Whipped coconut cream (see instructions below)
Caramel drizzle for topping
Generous pinches of sea salt
Granulated sugar for topping
Step-by-Step Instructions
Step
1: Make the Salted Caramel Sauce
Add
the coconut sugar, maple syrup, coconut oil (if using), and sea salt
to a small skillet or saucepan over medium heat. Mix well. Once the
mixture begins to bubble consistently, add the coconut cream (or oat
milk). It may sizzle and seize up slightly—this is normal! Keep
stirring until it becomes smooth and bubbles evenly. Let it cook for
one more minute, then immediately remove it from the heat. Set aside.
Step
2: Prepare the Whipped Coconut Cream
*For
this step, you'll need to have chilled a 15 oz can of full-fat
coconut milk overnight.* Remove the can from the fridge without
shaking it. Open the can and carefully spoon out the thick, solid
coconut cream that has risen to the top, placing it in a mixing bowl.
(Reserve the thin coconut water at the bottom for smoothies or
curries). Using a hand mixer or a stand mixer with a whisk
attachment, beat the coconut cream on medium speed for 2-4 minutes
until it becomes light and fluffy. For a sweeter cream, you can add
1-2 tablespoons of powdered sugar and whip again until combined.
Step
3: Blend the Mocha
To
your blender, add the brewed coffee (or espresso and water), 2 to 2.5
tablespoons of your homemade salted caramel, the non-dairy milk, and
the cocoa powder. Securely fasten the lid and blend on high until the
mixture is completely smooth and frothy.
Step
4: Heat and Assemble
For
a Hot Mocha: Pour
the blended mixture into a large, microwave-safe mug or a small
saucepan. Heat in the microwave in 30-second intervals or on the
stovetop over medium heat until it is steaming hot.
For
an Iced Mocha: Let
the blended mixture cool, then pour it over a glass full of ice.
Divide the mocha between two cups. Top each with a generous dollop of the whipped coconut cream, a drizzle of the remaining caramel sauce, a pinch of flaky sea salt, and a sprinkle of granulated sugar for a delightful crunch. Serve immediately and enjoy!
What to Serve With Your Vegan Salted Caramel Mocha Coffee
This mocha is a treat all on its own, but it pairs beautifully with a variety of vegan breakfast and snack options! For a cozy morning, enjoy it with a slice of Vegan Banana Bread or a warm Vegan Blueberry Muffin. If you're leaning towards a savory brunch, it's the perfect companion to a hearty Tofu Scramble or crispy Vegan Avocado Toast sprinkled with everything bagel seasoning. The sweet-and-salty profile of the mocha balances both sweet pastries and savory dishes perfectly.
Top Tips for Perfecting Your Vegan Salted Caramel Mocha
Caramel Consistency: If your caramel sauce becomes too thick after cooling, simply warm it gently for a few seconds in the microwave or on the stovetop with a tiny splash of non-dairy milk to thin it out.
Sweetness Control: This recipe is easily customizable. Start with 2 tablespoons of caramel in the mocha and add more after tasting if you prefer it sweeter.
Caffeine-Free Option: As noted, you can absolutely use decaffeinated coffee to make this a delightful evening treat without keeping you up all night.
Blender vs. Whisk: While a blender creates a fantastically frothy and perfectly combined drink, you can absolutely whisk everything together vigorously in a pot if you don't have a blender. Just make sure the cocoa powder is fully dissolved.
Batch the Caramel: Double or triple the caramel sauce recipe and store it in a jar in the fridge. It will keep for up to two weeks, making your next mocha a 2-minute affair!
Storing and Reheating Tips
Storing: The finished mocha is best enjoyed immediately. However, you can store any leftover blended but unheated mocha mixture in a sealed jar or pitcher in the refrigerator for up to 24 hours. The caramel sauce can be stored separately in an airtight container in the fridge for up to 2 weeks. Whipped coconut cream can be stored in the fridge for up to 3 days.
Reheating: Give the chilled mocha mixture a good shake or stir, then heat it in the microwave or in a saucepan on the stovetop until hot. Reheat the caramel sauce gently in the microwave or a small pan, adding a teaspoon of non-dairy milk if needed to loosen it up.
We hope you love this decadent, easy Vegan Salted Caramel Mocha Coffee as much as we do! Don’t forget to rate the recipe and leave a comment below—we love hearing from you!
