salted caramel hot chocolate
A big mug of rich, creamy cocoa is just what the doctor ordered sometimes.
Ingredients
- 3 cups whole milk, or nondairy milk of choice
- 4 oz dark chocolate, roughly chopped
- 3-4 tbsp salted caramel sauce (recipe below)
- 2 tsp vanilla extract
- whipped cream and extra caramel sauce, to garnish
salted caramel
- 1 cup sugar
- 4 tbsp butter
- 1/2 cup heavy cream
- 1 tsp kosher salt
- 2 tsp vanilla extract
Instructions
- Make the caramel sauce. In a small saucepan, heat the sugar until melted, whisking frequently. Toss in the butter. Let it melt, stirring occasionally - take care, as the liquid will sputter. Slowly stream in the heavy cream, whisking constantly until thickened slightly, about 1-2 minutes. Remove from the heat and stir in the vanilla and salt. Let cool - the sauce will thicken further as it cools.
- In a separate sauce pan, heat the milk over medium until steaming. Turn off the heat and stir in the chocolate and caramel sauce. Let sit for 5 minutes, stirring occasionally. Mix in the vanilla extract.
- Divide the cocoa amongst mugs. Top with whipped cream and drizzle with caramel sauce, as desired.
Notes
*Non dairy option: While I don't have a suitable alternative to the heavy cream in the caramel (some people use coconut milk, so if you have a recipe you enjoy, have at it!), I like to replace the whole milk in the cocoa itself with soy milk. Cashew or oat are good options as well.
*Homemade whipped cream: In a bowl, mix together 1 cup heavy cream, 2 tablespoons powdered sugar, and 1 teaspoon vanilla extract. Whip on high speed until soft peaks form, about 4-5 minutes.