Salted Caramel Hot Chocolate – better than coffeeshops!
Creamy and cozy with just the right balance of salty sweetness, this salted caramel hot chocolate is the perfect way to warm up on a blustery day.
Salted caramel hot chocolate is one of those luxurious drinks that’s really fun to order at a coffee shop. It’s rich and decadent and a treat all by itself.
On days when you’re craving something special but don’t feel like making the trek to see your favorite barista (or, let’s be honest, when you’re trying to save a few bucks), this salted caramel hot chocolate recipe checks all the boxes.
It’s sweet, it’s salty, it’s smooth, it’s delicious, and you can make it at home, meaning you don’t have to change out of your pajamas.
About this salted caramel hot chocolate recipe
Ever wonder how Starbucks gets their cocoa drinks so sweet and creamy? The answer is in the sauce.
Rather than use the powdered packets that you can buy at a grocery store, most coffee shops will mix heated milk with flavored sauces.
This homemade recipe skips the powder so you can enjoy the real deal right at home without the Starbucks lines or prices. By melting real chocolate and caramels into your milk you create a smooth and rich hot chocolate that tastes just like it came from a specialty shop.
Sweet.
Delicious.
Decadent.
This is one drink that’s sure to warm you up without ever letting you down!
Try it alongside crème brûlée french toast for a truly unforgettable brunch!
What’s in this salted caramel hot cocoa
- milk
- chocolate
- unwrapped caramels
- sea salt
How to make hot chocolate with salted caramel
Add milk, chocolate, caramels, and see salt to a medium saucepan over low heat.
Simmer while whisking constantly to melt caramel and chocolate.
Remove from heat and serve in mugs!
How to make this recipe your own
- This salted caramel hot chocolate LOVES toppings. Whipped cream, caramel sauce, chocolate syrup, raspberry sauce, shaved chocolate, sprinkles…you name it…hot chocolate loves it.
- You can use any milk in this recipe. For extra thick and creamy hot chocolate, use at least a 2% dairy milk, preferably whole milk. If you like non-dairy milk, you can use sweetened or unsweetened almond milk, vanilla almond milk, coconut milk, or any other variety that you like. Try our vegan caramel for a vegan version.
- To make a “skinny” version of this drink, use a nonfat milk, dark or bittersweet chocolate, and reduce the caramels by half or use sugar-free caramels.
- You can add a little espresso powder to your drink if you’re looking for a caffeine boost (or decaf espresso if you like the coffee flavor without the caffeine).
Make Ahead, Storage, and Reheating Ideas
This hot chocolate is best when it’s fresh, but you can store it in the fridge for a day or two and reheat it carefully and slowly in the microwave or a saucepan.
More Hot Chocolate Recipes
Get the Recipe: Salted Caramel Hot Chocolate
Ingredients
- 3 cups milk
- 6 oz bittersweet or milk chocolate cut or broken into chunks
- 1/4 cup caramels unwrapped
- 1/4 teaspoon fine sea salt
- Optional garnishes: whipped cream, caramel sauce, chocolate shavings
Instructions
- Add milk, chocolate, caramels, and sea salt to a medium saucepan over low heat.
- Bring to a simmer (do not boil!) while whisking constantly until all the chocolate and caramel has melted.
- Remove from heat and pour into mugs.
- Serve immediately topped with whipped cream, caramel sauce, and chocolate shavings.
Notes
- You can use any milk in this recipe. For extra thick and creamy hot chocolate, use at least a 2% dairy milk. If you like non-dairy milk, you can use sweetened or unsweetened almond milk, vanilla almond milk, coconut milk, or any other variety that you like.
- To make a “skinny” version of this drink, use a nonfat milk, dark or bittersweet chocolate, and reduce the caramels by half or use sugar-free caramels.
- Add a 1-3 teaspoons instant espresso powder to your drink if you’re looking for a caffeine boost (or decaf espresso if you like the coffee flavor without the caffeine).
- This hot chocolate is best when it’s fresh, but you can store it in the fridge for a day or two and reheat it carefully in the microwave or a saucepan.