What better way to celebrate the beginning of December if not with a steaming cup of homemade caramel hot chocolate? As the winter chill sets in, this sweet, creamy and aromatic drink will warm yourself and your guests in this cold weather. Simple ingredients like chocolate, milk and homemade caramel sauce are combined in a delicious comforting drink.
For this recipe, I prepared a simple luscious caramel sauce that is ready in 5 minutes. The brown sugar is what gives the sauce its amber color. They key ingredients to a rich, silky caramel are the butter and heavy cream combined in just the right amounts. This delicious sauce can be made in advance or used for other sweet treats too. Or for the next batch of this delightful homemade hot chocolate.
Hot chocolate is basically created by melting chocolate in milk. This way, this warm drink develops both a rich and smooth texture and deep flavor. This recipe is very versatile and can be prepared to suit your personal taste. Therefore you can either use a good quality bittersweet or a semi-sweet chocolate or even chocolate chips.
Yield: 2 servings Time: 20 minutes
Ingredients for the caramel sauce:
- 4 tablespoons butter
- 1 cup firmly packed brown sugar
- 120 ml (1/2 cup) heavy cream
- 1 tablespoon vanilla extract
- a pinch of salt
Ingredients for hot chocolate:
- 500 ml (2 cups) whole milk
- 1/2 cup bittersweet chocolate chips
- 1/2 cup caramel sauce (recipe above)
- whipped cream for topping
- For the caramel sauce preparation, in a small saucepan, over medium heat, mix the butter, sugar and heavy cream. Bring the mixture to a simmer and cook, stirring constantly, until slightly thickened, for about 5 minutes. Add the vanilla extract and cook for 1 more minute. Remove from heat and allow to cool for 10 minutes.
- For the hot chocolate preparation, heat the milk in medium saucepan over medium heat. Once warm, add the chocolate chips and caramel sauce and stir well until the chocolate has melted.
- Pour the hot chocolate in mugs and top with whipped cream and a drizzle of caramel sauce.
Tips and Tricks:
- The extra caramel can be stored in the refrigerator, covered, for up to two weeks. Warm it for a few seconds before using it in a recipe.