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Salted Caramel Hot Chocolate

Salted caramel hot chocolate combines homemade deep-amber caramel with bittersweet chocolate for a smooth, rich drink. Whisked gently until hot and steaming, it finishes with a balanced touch of kosher salt.
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Prep Time 5 minutes
Cook Time 19 minutes
Total Time 24 minutes
Servings: 4 servings
Course: Drink
Cuisine: American
Calories: 556
Ingredients Equipment Method Notes

Ingredients
  

For the salted caramel
  • 0.5 cup granulated sugar
  • 2 tbsp water
  • 2 tbsp unsalted butter
  • 0.5 cup heavy cream at room temperature
  • 0.5 tsp kosher salt
For the hot chocolate
  • 4 cups whole milk
  • 2 tbsp unsweetened cocoa powder
  • 4 oz bittersweet chocolate finely chopped
  • 1 tsp vanilla extract

Equipment

  • 1 medium heavy-bottomed saucepan
  • 1 large saucepan

Method
 

Make the salted caramel
  1. Combine the granulated sugar and water in a medium heavy-bottomed saucepan over medium heat, stirring just until the sugar dissolves.
  2. Bring to a boil and cook without stirring for 5 to 7 minutes, swirling the pan occasionally, until deep amber.
  3. Remove the pan from the heat and carefully whisk in the unsalted butter, then slowly whisk in the heavy cream and kosher salt; the mixture will bubble vigorously.
  4. Return to low heat for 1 to 2 minutes, whisking until smooth.
Make the hot chocolate
  1. Whisk the whole milk, unsweetened cocoa powder, and salted caramel in a large saucepan over medium-low heat for 5 to 7 minutes, until hot and steaming but not boiling.
  2. Add the chopped bittersweet chocolate and whisk for 2 to 3 minutes, until melted and smooth.
  3. Remove from the heat, stir in the vanilla extract, and serve.

Notes

For the smoothest caramel, whisk the cream in slowly because the mixture will bubble vigorously. Refrigerate leftovers in a covered container for up to 3 days; reheat gently while stirring. Freezer: no, since the dairy-based drink may separate when thawed. For a dairy-free variation, substitute plant-based milk, cream, and butter.