Place salted caramel sauce into the bottom of your mug and slowly add in the shot of Espresso, whilst stirring the mixture together. Leave to one side.

Place cocoa powder, milk and sugar into a small saucepan, over a low-medium heat. Bring to a simmer, stirring frequently until your mixture is smooth with no lumps of cocoa powder.

Remove from heat and gradually pour into the mug with your caramel and coffee mixture, stirring to combine as you pour the milk mix in.

To garnish (optional): Squirt desired amount of cream on top of your mocha, then drizzle some extra salted caramel sauce on top. Finish with some chocolate sprinkles and serve immediately.