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Salted Caramel Hot Chocolate

Hot · Caramel

Salted Caramel Hot Chocolate

Milk chocolate, caramel sauce and a pinch of flaky sea salt: sweet, salty and completely irresistible.

Prep
5 min
Total
5 min
Serves
1
Calories
525

HotCaramelDessert

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The salt isn’t a gimmick: it tames the sweetness and makes the caramel and chocolate taste deeper.

Ingredients

1 serving

You’ll need: Small saucepan, Whisk

Method

  1. Whisk the cocoa with a splash of milk into a paste.

  2. Add the remaining milk, chopped chocolate and 1½ tablespoons of caramel. Warm over medium-low heat, whisking, until steaming: about 3-5 minutes. Don’t let it boil.

  3. Stir in a pinch of salt and taste.

  4. Top with whipped cream, a drizzle of the remaining caramel and a few flakes of salt.

Tips

  • Homemade or jarred caramel both work; thick “dulce de leche” style is great too.

Nutrition per serving, approximate

Calories
525
Protein
12g
Carbs
65g
Sugar
56g
Fiber
3g
Fat
25g
Caffeine
21mg

Estimated from standard USDA values for the ingredients listed; brands vary.

Variations

  • Less sweet: Use dark chocolate instead of milk chocolate.

Nutrition at a glance

One serving has about 525 calories, 56 g sugar, 12 g protein and about 21 mg caffeine. Values are estimates from USDA data for the exact amounts listed; your chocolate brand and milk change them: check your version with our chocolate drink calorie calculator.

Storing and reheating

Leftover hot chocolate keeps in a covered jar in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, whisking well: the chocolate settles as it cools. A skin on top is normal; whisk it back in.

Choosing your chocolate

For drinks made with cocoa powder, Dutch-process gives a darker, smoother, mellower cup and natural cocoa a brighter, fruitier one. For melted chocolate, use a bar you’d enjoy eating: chips contain stabilizers that resist melting. See our cocoa and hot chocolate mix reviews and cocoa powder guide.

Frequently asked questions

Which caramel sauce works best?

Any thick caramel sauce; avoid thin coffee syrups, which taste artificial.

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Gear for this recipe

Ghirardelli 100% Unsweetened Cocoa Powder

★★★★★★★★★★ 4.4 · Best for the best all-purpose cocoa for scratch hot chocolate

A top pick in America’s Test Kitchen’s cocoa tasting for complex, layered chocolate flavor. Comes in natural and Dutch-process versions.

Type
Cocoa powder
Size
8 oz
Cost
about $1 per oz
Make with
Make from scratch
From $8Check price Full review

Guittard Cocoa Rouge (Dutch-Process)

★★★★★★★★★★ 4.3 · Best for dark, smooth, reddish Dutch-process cocoa for rich drinking chocolate

A higher-fat Dutch-process cocoa that gives hot chocolate a dark color, smooth flavor and fuller body.

Type
Cocoa powder
Size
8 oz
Cost
about $1.60 per oz
Make with
Make from scratch
From $13Check price Full review

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