This Salted Caramel Hot Chocolate is tied in with treating the whole freakin' world. Since I'm almost certain that what the world needs isn't love, sweet love, however chocolate, sweet chocolate.

I utilized my Salted Caramel Milk formula as the base for this hot cocoa—I definitely realized it was the ideal parity of dim caramelized sugar with a trace of salt, so why not include bunches of slashed chocolate and see what occurs? Turns out, enchantment occurs. This beverage is thick and rich, with the foundation kind of smoky caramelized sugar and a flavorful completion from the salt.

I more often than not include whipped cream for photographs however frequently skip it in my very own cups of hot cocoa, yet for this formula, I think the whipped cream topping is essentially a need—generally the chocolate is excessively extraordinary and rich. (Did you ever figure you would see me compose those words?!)

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  • 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 salt
  • Whipped cream and caramel sauce to garnish (optional)


  1. In a small bowl, rub together the sugar and the lemon juice, until the sugar is damp and fragrant.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

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