Mint Salted Caramel Hot Chocolate
Mint Salted Caramel Hot Chocolate
Ingredients
For the Hot Chocolate Base
- 4 cups whole milk
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 cup dark chocolate chips
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
For the Salted Caramel Sauce
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon sea salt
For Garnish
- 1 cup whipped cream, as needed
- 2 tablespoons chocolate shavings, as needed
- 4 fresh mint leaves, as needed
Instructions
- 1
Prepare the salted caramel sauce: In a medium saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat, stirring until the sugar dissolves, then stop stirring. Continue to cook until the syrup turns a deep amber color, swirling the pan occasionally to ensure even cooking, about 5-8 minutes.
⏱️ 8 min
- 2
Carefully and slowly pour the warmed heavy cream into the hot caramel (it will bubble up vigorously). Whisk continuously until smooth. Remove from heat and whisk in the unsalted butter pieces and sea salt until fully incorporated and smooth. Set aside to cool slightly.
⏱️ 3 min
- 3
Prepare the hot chocolate: In a separate large saucepan, whisk together the whole milk, unsweetened cocoa powder, and 1/4 cup granulated sugar over medium heat. Heat until just simmering, whisking occasionally to prevent scorching.
⏱️ 5 min
- 4
Remove the hot chocolate from heat. Add the dark chocolate chips, peppermint extract, and 1/4 teaspoon salt. Whisk until the chocolate chips are completely melted and the mixture is smooth and well combined.
⏱️ 2 min
- 5
To serve, pour the mint hot chocolate into mugs. Drizzle generously with the prepared salted caramel sauce. Top with whipped cream, chocolate shavings, and a fresh mint leaf for garnish.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Mint Salted Caramel Hot Chocolate
Ingredients
For the Hot Chocolate Base
- 4 cups whole milk
- 1/2 cup unsweetened cocoa powder
- 1/4 cup granulated sugar
- 1/2 cup dark chocolate chips
- 1/2 teaspoon peppermint extract
- 1/4 teaspoon salt
For the Salted Caramel Sauce
- 1/2 cup granulated sugar
- 2 tablespoons water
- 1/4 cup heavy cream, warmed
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 teaspoon sea salt
For Garnish
- 1 cup whipped cream, as needed
- 2 tablespoons chocolate shavings, as needed
- 4 fresh mint leaves, as needed
Instructions
- 1
Prepare the salted caramel sauce: In a medium saucepan, combine 1/2 cup granulated sugar and 2 tablespoons water. Cook over medium heat, stirring until the sugar dissolves, then stop stirring. Continue to cook until the syrup turns a deep amber color, swirling the pan occasionally to ensure even cooking, about 5-8 minutes.
⏱️ 8 min - 2
Carefully and slowly pour the warmed heavy cream into the hot caramel (it will bubble up vigorously). Whisk continuously until smooth. Remove from heat and whisk in the unsalted butter pieces and sea salt until fully incorporated and smooth. Set aside to cool slightly.
⏱️ 3 min - 3
Prepare the hot chocolate: In a separate large saucepan, whisk together the whole milk, unsweetened cocoa powder, and 1/4 cup granulated sugar over medium heat. Heat until just simmering, whisking occasionally to prevent scorching.
⏱️ 5 min - 4
Remove the hot chocolate from heat. Add the dark chocolate chips, peppermint extract, and 1/4 teaspoon salt. Whisk until the chocolate chips are completely melted and the mixture is smooth and well combined.
⏱️ 2 min - 5
To serve, pour the mint hot chocolate into mugs. Drizzle generously with the prepared salted caramel sauce. Top with whipped cream, chocolate shavings, and a fresh mint leaf for garnish.
⏱️ 2 min