Homemade Mocha & Salted Caramel Syrup.



I don’t know about you but I’m in lurve with  iced coffee. Lurve. So, you know it’s serious. I need it to function like a normal human being. Otherwise, I am Gollum. Like, literally…Loincloth and hissing and all. Well, maybe not the loincloth…

I’m a frequent Double D customer. The last time I was there, the cashier called me by my first name. I felt special (or pathetic) until I realized that he probably read it off of my debit card. Sneaky. Anyways, with this wedding around the corner, I have to save somewhere. So I bought myself a to-go cup and have been trying to make my coffee at home. And let’s not kid ourselves here, I’m using a Keurig. I’m not that fancy, I’m just that lazy. I never knew I could make Iced Coffee and now that I can, everything is coming up roses. (What? You don’t sing that when you make coffee?)

Since I am acting as my own personal barista, I thought I would make some flavored syrups to jazz (yes….jazz…) up my morning coffee. Or afternoon coffee. Or, let’s not kid ourselves, night coffee. I may actually have a problem. 


Mocha Syrup
Yields about 2 cups


  • 1 c. brewed coffee (Doesn’t matter what kind. Just make some…)
  • 1/2 c. sugar
  • 1/2 c. dark cocoa powder
  • 1/2 t. vanilla extract
  • pinch of salt


  1. In a small saucepan, whisk together all of the ingredients until sugar and cocoa are fully dissolved, about 1 minute on medium heat.
  2. Continue to whisk over medium heat until mixture starts to thicken, about 3 minutes.
  3. Remove from heat and let cool. Transfer to an airtight container and store in the refrigerator.

Salted Caramel Syrup:
Yields about 2 cups


  • 1 1/2 c. water
  • 1 1/2 c. sugar
  • 1/2 c. caramels (unwrapped, obviously. Did I have to mention that? Probably)
  • 1/2 t. sea salt


  1. In a medium saucepan, combine the water and sugar and whisk until dissolved, about 2 minutes on medium heat. 
  2. Slowly add in the caramels, stirring frequently until melted into the sugar mixture.
  3. Stir in the sea salt, continue to heat for another 2 minutes or until the mixture has thinned out and ingredients are well incorporated.
  4. Cool and transfer to an airtight container. Store in the refrigerator.


The uses for the syrups are pretty endless. You could stir the mocha syrup into a glass of milk or amp up your hot chocolate with a spoonful of the caramel syrup. They would also be great for dessert cocktails or heated up and served over chocolate chip pancakes for breakfast.

Whatever floats your dang boat. 

Don’t worry tea fans, I’ll have something for you this weekend. If you care. Maybe not. I’m crabby. Bring me more coffee.



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