Description
A rich, comforting winter drink featuring homemade salted caramel, rich cocoa, and stabilized whipped cream. This stovetop recipe takes just 20 minutes and offers the perfect balance of sweet and salty.
Ingredients
- For the Caramel Base:
- Granulated sugar (½ cup / 100g)
- Heavy cream (½ cup / 120ml), warmed
- Unsalted butter (2 tablespoons / 30g)
- Fleur de sel or flaky sea salt (½ teaspoon)
- For the Hot Chocolate:
- Whole milk (2 cups / 480ml)
- Cocoa powder (3 tablespoons / 15g), preferably Dutch-processed
- Sugar (2 tablespoons / 25g, adjustable)
- Vanilla extract (1 teaspoon / 5ml)
- For the Whipped Cream:
- Heavy whipping cream (1 cup / 240ml), cold
- Powdered sugar (2 tablespoons / 15g)
- Vanilla extract (½ teaspoon / 2.5ml)
- Optional: Extra flaky salt for sprinkling
Instructions
- Make the Caramel: Pour granulated sugar into a saucepan over medium heat. Stir constantly with a wooden spoon until it melts into clear liquid, then turns a deep golden amber color. Remove from heat immediately.
- Add Butter and Cream: Carefully add butter to the hot caramel and stir until melted. Slowly pour in the warm heavy cream while whisking constantly. The mixture will bubble up. Whisk until smooth and glossy. Set aside to cool slightly.
- Make the Hot Chocolate Base: In a clean saucepan, combine milk and cocoa powder. Whisk over medium heat until cocoa is dissolved and no lumps remain. Do not boil. Stir in the homemade caramel sauce, sugar (to taste), and vanilla extract. Adjust salt if needed.
- Whip the Cream: In a cold bowl, combine heavy whipping cream, powdered sugar, and vanilla. Beat with an electric mixer on medium-high speed until soft peaks form. Be careful not to overbeat.
- Assemble and Serve: Pour the hot chocolate into mugs. Top with a generous dollop of whipped cream and sprinkle with flaky salt. Serve immediately.
Notes
Do not walk away from the caramel as it can burn quickly. Always warm the cream before adding to hot caramel to prevent dangerous splattering. For dairy-free version, use oat milk and coconut cream. The caramel sauce can be stored in the fridge for up to 2 weeks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Cuisine: American
Nutrition
- Serving Size: 1 mug
- Calories: 450
- Sugar: 45
- Sodium: 150
- Fat: 22
- Saturated Fat: 14
- Carbohydrates: 55
- Fiber: 2
- Protein: 8
Keywords: salted caramel hot chocolate, winter drink, homemade caramel, hot cocoa recipe, whipped cream topping, cozy winter recipes