Bright Green Door. As always, I made a few adjustments. So for today's 'food holiday'-- Chocolate Caramel Day, here's a recipe for Salted Caramel Hot Chocolate. And, you'll save $5 by not going to Starbucks.
For this recipe, you can use whichever hot chocolate recipe you like. Make the hot chocolate/cocoa in a pot on the stove. When finished, add about 2 Tbsp Caramel Sauce (I use Recchiuti) and 2 Tbsp English Toffee Syrup (or Toffee Nut from Starbucks-they'll sell it to you) right into the pot and stir. Pour into mug and top with real whipped cream (or Redi-Whip), Caramel Drizzle, and sprinkle of Sea Salt. This recipe makes enough for 4 regular size mugs or 2 "Grandes.'
You can also make a variation on this recipe to make a Salted Caramel Mocha.
Salted Caramel Hot Chocolate
4 cups whole milk
1/2 cup sugar
1/4 cup Dark Cocoa (I like Ghiradelli)
1/3 cup water
1 tsp Madagascar Vanilla
2 tsp Sea Salt
2 Tbsp Hazelnut Syrup (or Toffee Nut from Starbucks)
2 Tbsp Caramel Sauce, Caramel Drizzle
Whipped Cream (or Reddi Whip)
Mix Sugar, Cocoa, and 1 tsp Salt. Add water and boil for 1 minute.
Add milk and heat until warm.
Mix in Vanilla, Hazelnut Syrup and Caramel Sauce
Pour into coffee cup and top with whipped cream, caramel drizzle, and sea salt