Caramel Mocha Hot Chocolate

• 1 cup whole milk
• 1/2 cup heavy cream
• 1/4 cup unsweetened cocoa powder
• 1/4 cup granulated sugar
• 2 tablespoons instant coffee granules
• 2 tablespoons caramel sauce
• 1/4 teaspoon vanilla extract
• Pinch of salt
• Whipped cream (optional)
• Extra caramel sauce (optional)
• Cocoa powder (optional)

Steps

1. 1 In a medium saucepan, combine milk, heavy cream, cocoa powder, sugar, instant coffee granules, and a pinch of salt.
2. 2 Heat over medium heat, stirring frequently, until the sugar is dissolved and the mixture is hot but not boiling.
3. 3 Remove from heat and stir in the caramel sauce and vanilla extract until smooth.
4. 4 Pour into two mugs.
5. 5 Top with whipped cream, a drizzle of caramel sauce, and a dusting of cocoa powder, if desired.
6. 6 Serve immediately.

Equipment

• Medium saucepan
• Whisk
• Mugs

Variations

• Add a shot of espresso for an extra coffee kick.
• Include a pinch of cinnamon or chili powder for a spiced version.

Substitutions

• Substitute the heavy cream with half-and-half for a lighter version.
• Use brown sugar instead of granulated for a deeper flavor.

Pairings

• Perfect alongside a plate of buttery shortbread.
• Enjoy with a selection of your favorite holiday cookies.

Nutrition

Tips

• For a dairy-free version, use your favorite plant-based milk and cream substitute.
• Adjust the sweetness by adding more or less sugar to suit your taste.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently on the stove or in the microwave.

Freezing: This drink does not freeze well due to the texture changes in the dairy.

Serving Suggestions

• Serve with a side of homemade chocolate chip cookies for a perfect treat.
• Pair with a slice of spiced cake for an indulgent dessert combo.

FAQ