Makes 6 12-ounce servings
**I have included instructions for making many servings, as well as instructions for a single serving**Ingredients
1 1/2 cups (12 ounces or 375 ml) hot coffee (for stronger mochas, double the coffee, which will yield 6 14-ounce servings)
6 tablespoons (42 grams) cocoa powder
4 1/2 cups (36 ounces or 1250 ml) hot milk (I used non fat with excellent results, but use whatever you prefer, including soy, almond, or other dairy free milks)
3/4 cup (188 ml) caramel or toffee nut syrup (hazelnut is also excellent)
Pour the hot coffee into a heatproof pitcher. Sprinkle the cocoa powder in and stir to dissolve the powder. Next, add the hot or steamed milk, and stir. Finally, stir in the flavoring syrup.
Top with whipped cream, drizzle with syrup, and sprinkle with salted sugar (1 part coarse sea salt, 6 parts coarse sugar).
FOR A SINGLE 12-OUNCE SERVING
1/4 cup (2 ounces or 63 ml) hot coffee
1 tablespoon cocoa powder
3/4 cup (6 ounces or 188 ml) hot milk (I used non fat with excellent results, but use whatever you prefer)
2 tablespoons (30 ml) caramel or toffee nut syrup (hazelnut is also excellent)
Pour the hot coffee into a large mug. Sprinkle the cocoa powder in and stir to dissolve the powder. Next, add the hot or steamed milk, and stir. Finally, stir in the flavoring syrup.
Top with whipped cream, drizzle with syrup, and sprinkle with salted sugar (1 part coarse sea salt, 6 parts coarse sugar).