This deliciously indulgent Salted Caramel Mocha recipe is ready in minutes without having to leave home!

Ingredients (for a 12oz / 340ml drink)

• 25 ml Single Espresso

• 200ml Milk or Non-dairy alternative 

• 4 Lily O’Brien’s Chocolate Caramels with Sea Salt Counters (1 Counter for decoration)

• Chocolate Powder for dusting

• Squirty Cream

Method

Add 3 Lily O’Brien’s Salted Caramel Chocolate Counters to a large mug or heatproof glass. 

Heat on a medium setting in a microwave for 20 seconds, to melt slightly.

Add a freshly brewed espresso to the mug - Mix well to a thick paste.

Heat your milk, then add to the mixture, stirring well to combine.

Add a generous amount of squirty cream.

Put the remaining Salted Caramel Chocolate Counter on top, dust with Chocolate Powder and enjoy.