In a large mug, add caramel sauce, cocoa powder and hot water, combine with a spoon. Add agave nectar. Pour brewed coffee over mixture and stir until combined.
In a small mug, heat skim milk in microwave for about one minute (until steamed, microwave times may vary). Pour hot milk over coffee mixture, giving a quick stir.
Garnish with whipped cream and caramel sauce if desired (highly recommended)!
Notes
Foam the milk. If you want more of a barista touch to your skinny caramel mocha, shake the hot milk in a mason jar first. It incorporates more air into the milk adding a layer of foam to the top of your mocha.
Use double strength coffee. I brew my coffee at twice the ratio of beans to water when I'm making my homemade lattes.
Use a "bold" or "espresso" roast. Choose a strong, dark roast for a more pronounced coffee flavor in this caramel mocha.