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Salted Caramel Pretzel Mocha

  • Author: Liv B
  • Yield: serves 1


Mocha coffee with frothed oat milk, cocowhip, homemade caramel sauce and salted pretzel crumbs.


  • 1 tbsp cocoa powder
  • 1 tbsp sugar
  • 1 cup brewed coffee (or 1 double shot espresso + 6 oz hot water)
  • 1/2 cup oat milk (vanilla flavoured, if you’re into that)
  • 1 tbsp caramel sauce (recipe below. I like to make a full recipe, and keep it in a jar for things like this!)
  • coconut whipped cream
  • 2 salted pretzels, crushed

Caramel Sauce:

  • 1 cup cane sugar
  • 6 tbsp vegan butter, room temperature
  • 1/3 cup coconut cream
  • Pinch salt


    1. Make the caramel: In a small pan on the stove, add the cane sugar and heat on medium, stirring frequently, until dissolved. It will turn crumbly, then start to brown, and then become liquid.
    2. Remove from the heat and add the vegan butter – it will bubble! Whisk vigourously, being careful not to splash, until combined. Add the coconut cream and pinch of salt and whisk until fully combined and smooth. It takes at few minutes and some strong arm muscles but eventually it will become smooth. Set aside.
    3. Make the mocha: in a large mug, add cocoa powder, sugar and hot coffee or espresso + hot water. Stir until sugar and cocoa is dissolved.
    4. Use a milk frother to froth the oat milk, then add it to the mug. I use the steam wand on my espresso machine for this. But you can also froth milk in a French press, on the stove or with an electric frother. See how to here.
    5. Add a scoop of coco whip, then a drizzle of caramel and the crushed pretzels.
    6. Enjoy immediately.

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