This Salted Caramel Hot Chocolate is to DIE for! Rich, creamy, with a deep caramelized flavor and a hint of salt, it’s addicting and you just may never go back to regular hot chocolate again.
So if last week’s Lavender Hot Chocolate was all about treating yo’self –well actually, myself—then this Salted Caramel Hot Chocolate is all about treating the entire freakin’ world. Because I’m pretty sure that what the world needs isn’t love, sweet love, but chocolate, sweet chocolate. And if that chocolate is mixed with a based of homemade salted caramel sauce? All the better.
Apologies in advance if you’re a Starbucks groupie and are hoping for a copycat recipe. I’ve actually never had their Salted Caramel Hot Chocolate before, so I can’t tell you how this one compares. However, I’m betting theirs doesn’t start with a pan of caramelized sugar and end with 10 ounces of finely chopped chocolate, so at the risk of tooting my own horn: TOOOOOOOT mine is better TOOOOOOOOOOT!
I used my Salted Caramel Milk recipe as the base for this hot chocolate—I already knew it was the perfect balance of dark caramelized sugar with a hint of salt, so why not try adding handfuls of chopped chocolate and see what happens? Turns out, magic happens. This drink is thick and rich, with the background flavor of smoky caramelized sugar and a savory finish from the salt. I usually add whipped cream for photos but often skip it in my own personal mugs of hot chocolate, but for this recipe, I think the whipped cream topping is practically a necessity—otherwise the chocolate is almost too intense and rich. (Did you ever think you would see me write those words?!)
Speaking of intense and rich, don’t be fooled by the ginormous mugs you see in the pictures—those are food styling shenanigans! This is a classic sipping chocolate, and you’ll want to serve it in small cups so it’s not overwhelming. It’s true that Jason was able to pound back a full mug, but I’ve also seen him eat big slices of layer cake after having thirds at dinner, so he’s obviously smuggling a second stomach around or something. For the rest of us mere mortals, we’re better off enjoying this drink in more reasonable portions. Besides, the smaller the cups, the more we can justify the whipped cream and caramel on top, right? And, speaking of justification – don’t forget you’ll need something tasty to dip in this deliciousness like Apple Cider Fritters, Creme Brulee Doughnuts or Big Soft Sugar Cookies.
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Salted Caramel Hot Chocolate
Ingredients
- 1 1/2 cups granulated sugar
- 1/4 tsp lemon juice, fresh
- 4 1/2 cups milk, room temperature, (I used 1%—any fat percentage you enjoy drinking should work)
- 8 oz milk chocolate, finely chopped
- 2 oz dark chocolate, finely chopped
- Big pinch of salt
- Whipped cream , to garnish (optional)
- Caramel sauce, to garnish (optional)
Instructions
- In a small bowl, rub together the sugar and the lemon juice, until the sugar is damp and fragrant.
- Place a medium saucepan over medium heat and let it preheat for several minutes until the pan is hot. Once the saucepan is hot, add the sugar. Begin stirring immediately and continuously. Because the pan was preheated, the sugar will start cooking very quickly. Soon after it liquefies it will start to take on color. Cook, stirring constantly, until it is a medium amber color.
- Continue to stir while you stream in the milk. The caramel may seize and form small chunks of sugar, but continue to stir and heat the mixture, and by the time the milk is piping hot, the caramel will have melted and you will have a smooth liquid.
- Once the milk is at a simmer (small bubbles forming along the sides of the pan) remove the pan from the heat. Don’t let the milk come to a boil! Add the chopped chocolates to the pan and whisk until the mixture is smooth and the chocolate is melted. Add a pinch of salt, taste the milk, and add more salt if desired.
- Serve Salted Caramel Hot Chocolate with whipped cream and caramel sauce. It can be made ahead of time and kept in the refrigerator for up to a week. Reheat it in the microwave or on the stove top.
Measuring Tips
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Want to learn more about baking measurements and conversion?
Nutrition
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This hot chocolate is calling my name! Not to mention that fluffy pile of whip cream.
Yes, I definitely heard “Nicoooooole….” as I was slurping it down. Sorry I didn’t share! 😉
Oh my freaking goodness, do you know I was just thinking about doing this??! Except that I ate the rest of the salted caramel sauce I’d made. Yup, right off the spoon. So now I’ll just have to make this!
No shame in that game! I think that’s how caramel sauce is meant to be consumed. 🙂 And obviously we are psychic twins, awesome!
Oh wow, now this is the one I really need shipped.. I´m a sucker for caramel anything!!
These photos are beautiful.. and those big mugs certainly are perfect…
Xx
Thanks Johlene! I’ve been on a mug-buying spree lately (blame all the hot chocolate) and my cupboards aren’t thanking me! All in the name, of art, right? 🙂
Moderation schmoderation… I’ll take one of the giant mugs. And then probably wake up two days later. #worthit #yolo
Ha! Laughed out loud at the hashtags. #loveyou #meanit
I probably sound like I work for the Tequila Board (if there is such a thing) but want to up the ante a bit and make an adult cocktail? Try this with a bit of tequila. Poor tequila, always associated with citrus but it’s just fabulous in warm drinks; it adds a bit more heat and it’s scrumptious!
Not that I couldn’t stand one of these RIGHT NOW on it’s own; it looks absolutely divine.
Barbara, if you don’t already work for the tequila board (and I believe you when you claim you don’t 🙂 ) then they should definitely hire you–you make a very compelling case! That sounds like it would be the perfect pick-me-up for cold winter nights!
It’s sleeting outside right now, so this hot chocolate would be the perfect pick-me-up! I can’t wait to give it a try!
Yuck, sleet sounds awful! You deserve some salted caramel hot chocolate for sure. 🙂
TOOT that horn. No really, because then I would know when to run out and beg for hot chocolate.
Ha! I’m picturing an ice cream truck contraption, only instead of ice cream it dispenses hot chocolate. Not going to lie, I would patronize the heck out of that truck.
Does Jason feel like sharing his extra stomach? Because this looks so good, I feel like discarding my mere mortal status and enjoying two … or five … of these. Yep, this looks better than Starbucks. I’ll come toot a horn, too!
I know, I’m always so jealous of the way he can casually put back quantities of food that no sane person should be able to handle. It’s a gift, I guess!
Yes! My favorite kind of hot chocolate. I’m sure your version is a million times better than Starbucks.
You know my motto: Starbucks, Shmarbucks! (Actually my motto is more like, “I’m too poor for that nonsense” but you know what I mean!)
This is pretty much all I want in my life right now!
Thanks Pamela! I mean, what else is there, besides salted caramel?? #prioritiespeople