It’s December 23rd.  I have a sort of rule for this date – whatever hasn’t been done by now isn’t going to get done.  And you know what?  That’s okay.  After all the hustle and bustle of all the last minute details and running out for “one more thing” at least ten times, it’s time to let everything go and enjoy the holidays.  Because none of those little things are what really matter anyway, but you already knew that.  Sometimes we just need reminding.

Today I have the day off from work.  I have a date to get in lots of baby snuggles with my sweet girl.  I have a lunch date with my favorite little man.  And I have a real date with my husband!  But before all of that, I’m taking a little time just for myself.  That early morning time before the kids start rustling when I can sit and read by the glow of the Christmas tree with a warm drink.  It’s a kind of peace I rarely find outside of my yoga mat, but I was able to do it yesterday and I will be sure to do it again today.  Lately my beverage of choice has been this salted caramel mocha.  Finally, after countless experimental versions (some very unpleasant, I might add), I’ve found a formula I’m happy with.  Of course, this is how I prefer it but the beauty of making your own drinks at home (besides saving $5, of course) is that you can make it however you like.

I’m sending lots of holiday love and peace to all of my wonderful readers.  Oh, and I’m doing one last giveaway today – Le Creuset love.  Check out the giveaway page to learn more and to enter.

  • Yield 1 serving


2 tbsp. vanilla bean caramel sauce
1 tbsp. chocolate syrup
Small pinch of fleur de sel
2/3 cup strong brewed hot coffee (or a lesser amount of espresso)*
1/3 cup milk, warmed
Whipped cream, for serving
Additional caramel sauce, for serving


  • 01

    Add the caramel sauce, chocolate syrup, and salt to a mug.  Pour the hot coffee into the mug and stir well until the caramel and chocolate are mixed in.  Stir in the milk.  Adjust flavorings to taste.  Top with whipped cream and an additional drizzle of caramel sauce, if desired (and really, why wouldn’t you?)

  • 02

    *I still don’t use a coffee maker but simply use the cold brew method that I use for the iced coffee base and warm it up as needed for each drink.  It works very well and is less acidic than hot brewed coffee.