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The Egg Burner: Caramel and Mocha Lattes

The Egg Burner

The Egg Burner: Caramel and Mocha Lattes

Hello and welcome back to The Egg Burner!

Since I have been in quarantine, I have not been able to enjoy my favorite Starbucks coffee drinks. While plain black coffee gets the job done, it just isn’t as fun and enjoyable as a delicious, sugar-filled coffee drink.

Because of this, when I stumbled upon make-it-yourself mocha and caramel lattes, I gravitated towards them and knew I had to give them a shot.

These lattes are a great alternative to black coffee and are easy to make at home. If you’re feeling down in the dumps and literally like you need a little “sugar in your coffee,” this recipe is for you!

Caramel and Mocha Lattes

Total Time: 10 hours (Active Time: 10 minutes)

The equipment needed to make these lattes is minute.

  • Ice tray
  • Mixing bowl or cup
  • Mixing spoon
  • Glass or mason jar

The ingredients are simple.

  • Milk (any kind) ($1.64 at Walmart)
  • Instant coffee or K-cup ($5.27 at Walmart)
  • Caramel or chocolate syrup ($2.28 at Walmart)
  • Whipped cream (optional) ($2.88 at Walmart)

First, prepare coffee like you normally would. I used my Keurig to do this, but instant coffee works just the same. 

For some reason, I decided to use a bowl to make the coffee instead of a cup. What was I thinking? I never know this answer. I suggest using a cup, not a bowl, to make your coffee. (Or use a bowl. I completely understand.)

Next, add either caramel or chocolate syrup to the coffee and mix well. There was no specified amount of syrup suggested in the recipe, so I went ahead and used about two tablespoons.

I made both caramel and mocha lattes, so I made two separate coffee bowls (!?) and added caramel syrup to one and chocolate syrup to the other.

Next, pour your coffee/syrup concoction into an ice cube tray.

Again, I made both caramel and mocha lattes, so I poured each concoction into their own separate ice tray.

Then, place the ice cube tray(s) in the freezer. 

I recommend preparing your ice cube trays in the evening and freezing them overnight so you can enjoy the lattes first thing in the morning.

After the cubes have frozen, remove the tray(s) from the freezer. Then, place the cubes in your desired glass or cup.

I decided to use mason jars for the aesthetic appeal.

Next, pour the milk of your choice into your glass or cup.

If you want your drink to taste more like coffee, I recommend adding a smaller amount of milk than I did. I added nearly 3 cups of milk, and because of it my drinks tasted more like chocolate and caramel milk than coffee. I would instead start with 1 ½ cups of milk, and then add more if desired.

An additional alternative could be to add half milk and half coffee. This step is all about experimenting.

Finally, add a straw and whipped cream to top the drink off, if desired.

There you have it: mocha and caramel lattes!

Overall, I think this recipe is a great idea that requires many attempts to get it right. Even though my drinks tasted more like milk than coffee, with a few modifications they have the potential to taste like true mocha and caramel lattes.

I hope you enjoy this recipe and have fun creating the perfect combination of ingredients for you! 🙂

Featured image by Content Pixie from Pexels

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Hi, I’m Sara Crawford, a senior journalism student from Cleveland. I’m also the editor in chief of The Burr and the opinions editor for KentWired this semester. My staff and I are committed to bringing you interesting, humorous and hard-hitting stories that tap into current events, trends and the lives of those who have made a home in Kent, Ohio. We are full-time students and hard-working journalists. While we get support from the student media fee and earned revenue such as advertising, both of those continue to decline. Your generous gift of any amount will help enhance our student experience as we grow into working professionals. Please go here to donate.

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