Bright Green Door. As always, I made a few adjustments. Here's a recipe for Salted Caramel Hot Chocolate that's perfect for winter weather and today's National Hot Chocolate Holiday. And, you'll save $5 by not going to Starbucks--and stay out of the cold and the snow! Also, you can make this Salted Caramel Hot Chocolate any time of the year!
For this recipe, you can use what ever 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 or Hazelnut Syrup (or Toffee Nut from Starbucks-sometimes they'll sell it to you) right into the pot and stir. Pour into your 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.