Hazelnut Salted Caramel Hot Chocolate
Hazelnut Salted Caramel Hot Chocolate
Ingredients
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon sea salt
For the Hot Chocolate
- 4 cups whole milk
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 cup hazelnut liqueur, optional
- 1 teaspoon vanilla extract
For Garnish
- as needed whipped cream
- as needed toasted hazelnuts, chopped
- as needed salted caramel sauce, for drizzling
Instructions
- 1
To make the salted caramel sauce: In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and bring to a boil. Continue to boil without stirring until the caramel turns a deep amber color, about 8-10 minutes. Watch carefully to prevent burning.
⏱️ 10 min
- 2
Remove the saucepan from the heat. Carefully and slowly pour in the warmed heavy cream, stirring constantly. The mixture will bubble vigorously. Stir in the butter pieces until melted and smooth, then stir in the sea salt. Set aside to cool slightly.
⏱️ 3 min
- 3
To make the hot chocolate: In a large saucepan, whisk together the whole milk, cocoa powder, and granulated sugar over medium heat. Heat until hot and steaming, but do not boil, stirring frequently to prevent scorching.
⏱️ 7 min
- 4
Remove the hot chocolate from the heat. Stir in the hazelnut liqueur (if using) and vanilla extract.
⏱️ 1 min
- 5
To serve, pour the hot chocolate into mugs. Drizzle a generous amount of the prepared salted caramel sauce into each mug and stir. Top with whipped cream, a sprinkle of chopped toasted hazelnuts, and an additional drizzle of salted caramel sauce.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Hazelnut Salted Caramel Hot Chocolate
Ingredients
For the Salted Caramel Sauce
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon sea salt
For the Hot Chocolate
- 4 cups whole milk
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/4 cup hazelnut liqueur, optional
- 1 teaspoon vanilla extract
For Garnish
- as needed whipped cream
- as needed toasted hazelnuts, chopped
- as needed salted caramel sauce, for drizzling
Instructions
- 1
To make the salted caramel sauce: In a medium saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once dissolved, stop stirring and bring to a boil. Continue to boil without stirring until the caramel turns a deep amber color, about 8-10 minutes. Watch carefully to prevent burning.
⏱️ 10 min - 2
Remove the saucepan from the heat. Carefully and slowly pour in the warmed heavy cream, stirring constantly. The mixture will bubble vigorously. Stir in the butter pieces until melted and smooth, then stir in the sea salt. Set aside to cool slightly.
⏱️ 3 min - 3
To make the hot chocolate: In a large saucepan, whisk together the whole milk, cocoa powder, and granulated sugar over medium heat. Heat until hot and steaming, but do not boil, stirring frequently to prevent scorching.
⏱️ 7 min - 4
Remove the hot chocolate from the heat. Stir in the hazelnut liqueur (if using) and vanilla extract.
⏱️ 1 min - 5
To serve, pour the hot chocolate into mugs. Drizzle a generous amount of the prepared salted caramel sauce into each mug and stir. Top with whipped cream, a sprinkle of chopped toasted hazelnuts, and an additional drizzle of salted caramel sauce.
⏱️ 4 min