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Salted Caramel Hot Chocolate

Salted caramel hot chocolate combines homemade deep-amber caramel with semisweet chocolate for a smooth, steaming mug with a balanced salty-sweet finish. Make it on the stovetop and serve hot in four mugs.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Drink
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

For the salted caramel
  • 0.33 cup granulated sugar
  • 1 tbsp water
  • 3 tbsp heavy cream
  • 1 tbsp butter unsalted
  • 0.25 tsp salt fine
For the hot chocolate
  • 4 cups whole milk
  • 6 oz semisweet chocolate finely chopped
  • 1 tsp vanilla extract

Equipment

  • 1 3-quart saucepan
  • 1 microwave

Method
 

Make the salted caramel
  1. Microwave the heavy cream in a heatproof measuring cup for 20 to 30 seconds, until warm.
  2. In a 3-quart saucepan, stir the sugar and water until the sugar is evenly moistened.
  3. Cook over medium heat without stirring for 5 to 8 minutes, gently swirling the pan as needed, until the syrup is deep amber.
  4. Remove the pan from the heat.
  5. Gradually whisk in the warm cream.
  6. Whisk in the butter and salt until smooth.
Make the hot chocolate
  1. Gradually whisk the milk into the caramel.
  2. Return the pan to medium-low heat and whisk for 5 to 8 minutes, until any hardened caramel has dissolved and the mixture is steaming but not boiling.
  3. Remove the pan from the heat and add the chopped chocolate.
  4. Whisk until melted and smooth.
  5. Whisk in the vanilla.
  6. Divide among four mugs.
  7. Serve hot.

Notes

For the smoothest caramel, warm the cream before whisking it in. Refrigerate leftovers for up to 3 days; freezing is not recommended. For a dairy-free version, use dairy-free milk, cream, and butter, and check that the chocolate is dairy-free.