Make the mocha base

• Brew a double shot of espresso.
• Add the chocolate sauce and mix with a hand mixer until smooth.

Make the salted caramel cold foam

• Combine the milk, caramel sauce and a pinch of salt.
• Froth for 1 to 2 minutes until thick and foamy.

Assemble the drink

• Fill a glass with ice cubes.
• Pour the mocha base over the ice.
• Top with the salted caramel cold foam and serve.