Salted Caramel Hot Chocolate

Salted Caramel Hot Chocolate

Salted caramel hot chocolate starts with cocoa and milk warmed gently on the stovetop. Caramel sauce goes into the drink for flavor, while a little is saved to drizzle over a generous mound of whipped cream. A few salt flakes finish each of the two mugs.

Whisking the cocoa with a splash of milk before heating keeps dry clumps out of the drink. Watch for steam and small bubbles at the edges rather than relying only on the clock; the milk should get hot without boiling.

Ingredients for Salted Caramel Hot Chocolate

• 2 cups whole milk
• 2 tablespoons unsweetened cocoa powder (10g)
• 2 tablespoons granulated sugar (25g)
• 4 tablespoons caramel sauce (80g), divided
• A small pinch of fine salt, about 1/16 teaspoon
• About 1/2 cup whipped cream (60g)
• A few flakes of flaky sea salt, for finishing
• Optional: a very small pinch of cocoa powder or finely grated chocolate, for finishing

How to Make Salted Caramel Hot Chocolate

1. Make the cocoa paste: In a small, heavy-bottomed saucepan off the heat, whisk the cocoa, sugar, and fine salt with a small splash of milk until smooth. Gradually whisk in the remaining milk. Starting with just a little liquid helps prevent cocoa clumps.
2. Warm the drink: Set the uncovered saucepan over medium-low heat and whisk regularly. Begin checking after about 3 minutes; warming usually takes about 4 to 5 minutes. Remove the pan from the heat when the drink is steaming and small bubbles appear at the edges. Do not let it boil.
3. Add the caramel: Whisk in 3 tablespoons of caramel sauce until evenly mixed. Taste before adding any more salt; the sauce may already be salted.
4. Top the mugs: Divide the hot chocolate between two heatproof mugs and let it settle briefly. Add a generous mound of whipped cream to each. Drizzle with the remaining 1 tablespoon caramel sauce, finish with a few flakes of sea salt, and add the optional cocoa or chocolate flecks if desired. Serve promptly.

Adjusting the Salt and Sweetness

Caramel sauces vary in both sweetness and saltiness. Taste the drink after stirring in the caramel, then adjust the salt a little at a time if needed. Keep the salt on top to just a few flakes.

For a plant-based version, use unsweetened plant-based milk and plant-based whipped topping. Their sweetness and thickness vary, so taste before adjusting the sugar or caramel. For a cocoa drink without caramel, try classic homemade Christmas hot chocolate.

How to Store and Reheat

The topping is best added just before serving. If you have leftover hot chocolate, cool it promptly and refrigerate it in a covered container, with any whipped cream stored separately. Rewarm the drink gently in a saucepan over low heat, whisking until hot without letting it boil. Freezing is not recommended because the texture may change.

Nutrition

Approximate nutrition per mug, including whipped cream and caramel topping: 420 calories, 10g protein, 19g fat, and 56g carbohydrates. Per 100g: about 125 calories, 3g protein, 6g fat, and 17g carbohydrates. Values vary with the caramel sauce and whipped cream used.