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A mug of steaming caramel hot cocoa topped with whipped cream, caramel drizzle, and flaky salt

Salted Caramel Hot Chocolate

Rich stovetop hot chocolate made with real chocolate and a quick homemade caramel, finished with whipped cream and flaky salt.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 mugs
Course: Drinks
Cuisine: American
Calories: 420
Ingredients Method Notes

Ingredients
  

Caramel
  • 1/3 cup granulated sugar
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream room temperature
  • 1/4 teaspoon flaky sea salt
Hot chocolate
  • 3 cups whole milk
  • 1/4 cup unsweetened cocoa powder
  • 4 ounces semisweet chocolate finely chopped
  • 1 teaspoon vanilla extract
  • 1 pinch fine salt
To serve
  • whipped cream
  • caramel sauce for drizzling
  • flaky sea salt

Method
 

Caramel
  1. Melt the sugar in a small saucepan over medium heat, swirling, until deep amber, about 5 minutes.
  2. Remove from the heat and whisk in the butter, then slowly whisk in the cream and flaky salt until smooth.
Hot chocolate
  1. Whisk the milk, cocoa powder, and fine salt in a medium pot over medium-low heat until steaming, about 6 minutes. Do not boil.
  2. Add the chopped chocolate and whisk until melted and smooth.
  3. Remove from the heat and whisk in the caramel and vanilla.
  4. Pour into mugs and top with whipped cream, caramel, and flaky salt.

Notes

Store the caramel sauce in the refrigerator for up to 1 week. Refrigerate leftover hot chocolate within 2 hours and use within 3 days. Reheat until steaming hot.