Salted Caramel Hot Chocolate
A cozy, indulgent drink blending rich chocolate, sweet caramel, and a salty finish. Perfect for chilly evenings or impressing guests with minimal effort and maximum flavor.
Ingredients
- 2 cups milk
- 1/4 cup cocoa powder
- 2 tbsp granulated sugar
- 2 tbsp caramel sauce
- Pinch of salt
- Whipped cream (for topping)
Instructions
- In a medium saucepan, pour in the 2 cups of milk and place it over medium heat.
- Once the milk is warm (not boiling), add 1/4 cup cocoa powder, 2 tbsp granulated sugar, 2 tbsp caramel sauce, and a pinch of salt.
- Whisk the mixture until all the ingredients are fully dissolved and the hot chocolate is smooth and creamy.
- Once it reaches your desired temperature, remove the saucepan from the heat.
- Pour the caramel hot chocolate into mugs and top generously with whipped cream.
Notes
For a richer flavor, use whole milk instead of low-fat or skim milk.
Whisk vigorously to ensure no lumps of cocoa remain in your hot chocolate.
Consider adding a touch of espresso or coffee for an extra kick.
Drizzle additional caramel sauce over the whipped cream for presentation and added flavor.
Experiment with flavored whipped creams or add a sprinkle of sea salt on top for an extra burst of flavor.
For a healthier option, substitute almond or oat milk, use honey/maple syrup instead of sugar, or opt for dark cocoa powder and sugar-free caramel sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.
Whisk vigorously to ensure no lumps of cocoa remain in your hot chocolate.
Consider adding a touch of espresso or coffee for an extra kick.
Drizzle additional caramel sauce over the whipped cream for presentation and added flavor.
Experiment with flavored whipped creams or add a sprinkle of sea salt on top for an extra burst of flavor.
For a healthier option, substitute almond or oat milk, use honey/maple syrup instead of sugar, or opt for dark cocoa powder and sugar-free caramel sauce.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop.