When I was skiing in Utah a couple of weekends back I bragged about the best Salted Caramel Hot Chocolate I had purchased from the coffee cart at the Canyons Ski Resort. It was heaven in my mouth and that set me out to figuring out how to replicate the taste at home.
I know it seems semi wrong to post a hot chocolate recipe in March but I couldn’t wait until December to share this. It is that delish and some of you might still have a few more weeks of cold weather in which you might enjoy this sweet and salty indulgence.
Supplies:
Coffee Mug
Hot Chocolate Mix (I used nestle Rich Milk Chocolate)
Milk (I used skim)
International Delight Vanilla Carmel Creamer
Coarse Salt
Spoon
Microwave
Measuring Spoons
1. Heat 3/4 cup of milk in the microwave for one minute and thirty seconds.
2. Add hot chocolate mix and stir until completely dissolved. Add in 1/8” (or more depending upon your salt taste) of coarse salt stirring until dissolved.
3. Add 1 tablespoon of International Delight’s Vanilla Caramel Breve Cream.
So yummy…the perfect blend of sweet and salty on a cold winter day.
Oh my! I HAVE to try this! I am a hot chocolate fiend! LOL I am still drinking the stuff, whether it is March or not! I got hooked on the Cold Stone Creamery hot cocoa mix at Walmart. Thanks for sharing! I am seeing a lot of recipes using caramel and sea salt lately. I love both! - Karen
ReplyDeleteOoo! I'll for SURE have to try this!!! YUM! :)
ReplyDeleteMarch is the perfect time for this. It is still -30C here (about -22F) so I will be using this recipe soon :)
ReplyDeleteOooo--I wonder how this compares to the Starbucks version, which is quite yummy. I love the idea of being able to do it myself at home--and for a lot less money!! ;)
ReplyDeletemmmm...
ReplyDeleteThe starbucks salted caramel hot chocolate is pretty darn good, imho.
I bet the mountain air helped that cocoa taste even better, too ;)
I recently became addicted to the salted caramel hot chocolate at Starbucks, so this is fabulous! Thanks!!
ReplyDeleteNo judgment here, hot chocolate should be year round in my book! lol : )
ReplyDeleteHOt chocolate is good anytime of year especially if you have a bit of chill. OH and I've not tried the salted caramel hot chocolate at Starbucks... and to think I have a gift card! and as long as its chocolate it can be drank any time of the year!! :)
ReplyDeleteI'm addicted. I like to spice mine up with a couple shot of espresso.
ReplyDeleteCinnamon is great too. (Inspired by Sunny Beaudelaire from Series of Unfortunate Events)
ReplyDeleteOH. MY. WORD. You are speaking my love language.
ReplyDeleteMmm, this sounds delicious! I definitely want to give it a try before spring comes to stay.
ReplyDeleteIs salted caramel not THE best? I've been enjoying it in my coffee since I had some left over from a dessert I made awhile back. Yummmmmers!
ReplyDeleteWe're getting 4-8" of snow today (up north in the midwest) so...i'm glad you didn't wait until December to post!! Off to warm up....
ReplyDeleteIt's snowing here in WA state, so hot cocoa is still on our menu! Thanks for sharing.
ReplyDeletejust this winter, i was hooked on starbucks salted carmel hot cocoa! yum!! :P
ReplyDeleteI had just made some cocoa in my Tassimo so I grabbed some caramel syrup we have (Torini) and some sea salt - yum!
ReplyDeleteMmm thank you for sharing I love the salted hot chocolate from starbucks...and hate that I can't get it all year long!
ReplyDeleteAaaaack! I just gave up hot chocolate and ice cream for Lent.
ReplyDeleteThanks! I just made a cup- it is great! I used powdered Coffee Mate Vanilla Caramel creamer (what I had on hand) and a tiny bit less salt! Love it! Still very cold here!
ReplyDeleteThis picture looks like it's straight out of my pantry...right down to the matching mugs. That creamer is incredible- never tried it in hot chocolate though. Thanks for the recipe:)
ReplyDeleteC:)