Mocha Chocolate Caramel Swirl-A-Chino - Coffeehouse Drink at Home

 

Cool, creamy, and utterly indulgent, this Mocha Chocolate Caramel Swirl-A-Chino blends coffee, chocolate, and caramel into the ultimate homemade coffeehouse treat. Perfect for mocha lovers!

Perfect serve cold, or hot. Whenever you are craving a sweet pick-me-up, this easy homemade mocha caramel drink is both decadent and refreshing. One sip and you'll understand why this irresistible blend is impossible to put down or resist! 

 

Eileen hasn't been able to go to Tim Hortons these past couple of weeks due to her recovering from her big operation. I know she has been missing it so I decided to make her a delicious drink to make up for it as a treat.  Mocha Chocolate Caramel Swirl-A-Chino and I have to say it went down a real treat!

The recipe is one I purloined from a new cookbook I have entitled Gilmore Girls, The Official Autumn Festival Cookbook and Entertaining Guide. I have always loved the Gilmore Girls. I can't tell you how often I have watched through the whole series from beginning to end so when I saw this book, I knew I had to have it and I have not been disappointed. 

This drink can be served either hot or cold. For Eileen I chose to make the hot version. It was really easy to make and she really enjoyed it. I do confess I had a tiny taste (I don't drink coffee) and it was quite delicious. If I could figure how to do a decaf version I would definitely be making it for me!!

In any case I hope you will be inspired to want to make one for yourself or to share with someone you love. (Its a pretty big drink!) If you are a fan ot rich coffeehouse drinks, this Mocha Chocolate Caramel Swirl-A-Chino is about to become your new favorite indulgence!

 

INGREDIENTS NEEDED

☕️✨TO MAKE☕️✨

MOCHA CHOCOLATE CARAMEL SWIRL-A-CHINO 

It looks like a lot, but not a lot of any one thing is needed.

• 1 TBS caramel sauce, plus more for swirling
• 1 TBS chocolate syrup, plus more for swirling
• 1 TBS cocoa powder
• 2 tsp soft dark brown sugar
• 1/2 tsp pure vanilla
• pinch of salt
• 2 ounces freshly brewed espresso (or use espresso powder in hot water) (1/4 cup/60ml)
• 1 cup of whole milk
• Whipped cream to serve (optional)

 

☕️✨NOTES ON INGREDIENTS☕️✨

Caramel Sauce and Chocolate Syrup

These are used to drizzle inside the glass, inside the drink itself and to drizzle over top at the end. They are what makes this drink so delicious.

Cocoa Powder

Make sure you use cocoa powder and not chocolate drink mix. Cocoa powder has no dried milk or sugar added. It is pure ground cocoa beans and will give you the deepest chocolate flavour.

Dark Brown Sugar

Adds a additional sweetness and a slight hint of smoky molasses flavour.

Vanilla

Who doesn't like vanilla!  It adds another level of flavor.

Espresso

This is what adds the coffee flavour. You can use reconstituted espresso powder or even a decaf version.

Milk

I used whole milk. In for a penny in for a pound. Hot if you are making the hot version, cold if you are making the cold

Whipped Cream (optional)

A nice dollop of whipped cream on top adds a special touch.

☕️✨HOW TO MAKE A☕️✨

MOCHA CHOCOLATE CARAMEL SWIRL-A-CHINO

Not as difficult to make as one would suppose and a fraction of the cost of a readymade one from the coffee shop. I made the hot version.

1. You will need a large glass. Swirl a bit of caramel sauce and chocolate syrup inside the glass. Set aside. (This does make a rather large drink. You could also divide it between two smaller glasses.)
2. In a large tumbler, whisk together the caramel sauce, chocolate syrup, cocoa powder, brown sugar, vanilla and salt until smooth. (I use my milk frother tool to do this. It is a hand held version.)
3. Add the hot espresso and mix together thoroughly. (Again I use my milk frother.)
4. If serving hot: Heat the milk in a microwave safe jug on high for 1 to 1 1/2 minutes, until hot and steaming. (Check halfway through and remember that milk can expand exponentially when heated.) Pour the hot milk into the espresso mixture, stirring gently to combine. You can use a hand frother while pouring in the milk to give you a lighter texture. (I used the hand frother.)
5. If serving cold: Add ice until the cup is 2/3 full and then top with cold milk.
6. Squirt a generous amount of whipped cream on top and drizzle with a bit of extra caramel sauce and chocolate syrup. (This was my favourite part. Home whipped is better as the stuff in the can starts to deflate almost right away.)
7. Serve immediately and enjoy!

☕️✨HINTS & TIPS FOR SUCCESS☕️✨

1. Follow the measurements exactly. You can make your own from scratch caramel sauce and chocolate syrup if you wish.

2. Use a hand frother to make an airier and lighter textured drink.

3. Use whole milk for a richer drink.

4. Use lower fat milk for a lower calorie count.

5. Don't skip the whipped cream on top. It adds a lovely touch.

 

☕️✨FREQUENTLY ASKED QUESTIONS☕️✨

CAN I USE A PLANT BASED MILK?

Yes. You can use any plant based milk that you wish to use and that you think will whip/froth well.

CAN I USE HOMEMADE SAUCES AND SYRUPS?

Yes. If you have a good homemade version of either one feel free to use it.

DO I NEED TO USE A FROTHER?

Not at all, you can simply stir everything together. Frothing the milk, etc. just ensures a smoother lighter finish and more lift in the drink.

CAN I LEAVE OFF THE WHIPPED CREAM?

Yes. Its an optional extra. (But very nice.)

  

☕️✨A FEW MORE BEVERAGES YOU MIGHT ENJOY☕️✨

Here are a few other drinks that I make that you might also enjoy.

EASY HOMEMADE EGGNOG - I developed this when I lived in the U.K. and readymade eggnog was not available. It is rich and thick and delicious. Even though I can purchase eggnog now, I still make my own from scratch as this is just so good.

SUMMER BERRY CORDIAL - A delicious drink syrup/concentrate that you can use to make a refreshing berry drink with when mixed with sparkling water, or lemonade, etc. It is also delicious all on it's very own. It doesn't need to be the summer to make it as you can use frozen berries to make it as well.

 

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Yield: Makes 1 large drink or 2 smaller ones

Author: Marie Rayner

Mocha Chocolate Caramel Swirl-A-Chino

Prep time: 15 MinTotal time: 15 Min

Decadent and delicious. Don't count the calories. Shhh.

Ingredients

• 1 TBS caramel sauce, plus more for swirling
• 1 TBS chocolate syrup, plus more for swirling
• 1 TBS cocoa powder
• 2 tsp soft dark brown sugar
• 1/2 tsp pure vanilla
• pinch of salt
• 2 ounces freshly brewed espresso (or use espresso powder in hot water) (1/4 cup/60ml)
• 1 cup of whole milk
• Whipped cream to serve (optional)

Instructions

1. You will need a large glass. Swirl a bit of caramel sauce and chocolate syrup inside the glass. Set aside.
2. In a large tumbler, whisk together the caramel sauce, chocolate syrup, cocoa powder, brown sugar, vanilla and salt until smooth. (I use my milk frother tool to do this.)
3. Add the hot espresso and mix together thoroughly.
4. If serving hot: Heat the milk in a microwave safe jug on high for 1 to 1 1/2 minutes, until hot and steaming. (Check halfway through.) Pour the hot milk into the espresso mixture, stirring gently to combine. You can use a hand frother while pouring in the milk to give you a lighter texture.
5. If serving cold: Add ice until the cup is 2/3 full and then top with cold milk.
6. Squirt a generous amount of whipped cream on top and drizzle with a bit of extra caramel sauce and chocolate syrup.
7. Serve immediately and enjoy!

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