Caramel Hot Cocoa
Indulge in the ultimate treat: Caramel Hot Cocoa. Sweet, salty, and chocolatey, this single serve hot cocoa will be your new favorite winter drink!
Equipment
- Digital Food Scale
- Small Pot
- Whisk
- Drink Thermometer
Ingredients
- 1 cup milk
- 21 grams cane sugar
- 7 grams Dutch cocoa powder
- 15 grams caramel sauce (plus extra for topping)
- sea salt (optional)
- Whipped cream (optional)
Instructions
- In a small pot, add the milk, cane sugar, and cocoa powder. Put over medium/high heat. Whisk and heat until the cocoa is combined, and it reaches 140°F to 160°F on a drink thermometer, or until it’s hot to your liking.
- Add the caramel sauce to the bottom of the mug and I also like to add a bit on the sides. Add a sprinkle of sea salt on top of the caramel.
- Pour the cocoa over the caramel and stir with a spoon.
- Add whipped cream, if desired and add a drizzle of caramel on top.
- Serve immediately.
Notes
Tips
- Use whole milk for the best flavor.
- If you want to use nondairy milk, use a coconut milk. We tested so many nondairy milks for hot chocolate at my bakery and coconut milk won every time as it's creamy like regular milk and lends a sweet flavor that's so good!
- Make the caramels sauce ahead of time, this way you have it ready to go. Homemade caramel lasts for weeks so you can enjoy this Caramel Hot Cocoa all holiday season when you make a batch of caramel.
- It helps to use a drink thermometer. This ensures you heat the milk properly and don't burn it. If you don't have one, watch over the milk closely and test with your finger and don't let it boil. If milk boils, it can burn, which will transfer a burnt flavor to the cocoa.
Nutrition
Calories: 276kcalCarbohydrates: 45gProtein: 10gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 29mgSodium: 146mgPotassium: 483mgFiber: 3gSugar: 41gVitamin A: 409IUVitamin C: 0.1mgCalcium: 317mgIron: 1mg
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