Tuesday, December 15, 2015
I'm obsessed with salted caramel. This time of year I'm also addicted to a mug of rich, thick hot cocoa topped with tons of marshmallows.
Now combine the two and you've got a cup of hot cocoa that is decadent, thick, and rich. And, if I'm being honest with you, it's just the best hot cocoa you'll ever sip. I promise.
Folks, I'm beyond obsessed with this drink. This is the mother of hot cocoas.
After that two kinds of cocoa powder are added, along with a generous amount of that delicious sea salt and a little sugar. It's all mixed together and then one more secret ingredient is added. Bits of dark chocolate and semisweet, which truly intensifies the the chocolaty goodness.
So warm up on these chilly winter nights with a big ol' mug of this perfectly delicious salted caramel hot cocoa!
Salted Caramel Hot Cocoa Mix
1 1/4 Granulated sugar
1 3/4 Tbsp vanilla
1/2 Cup cocoa powder
1/4 Cup dark cocoa powder
1 Tbsp sea salt
1/2 Cup dry milk
1/3 Cup brown sugar
3 Oz bittersweet chocolate, roughly chopped
2 Oz dark chocolate, roughly chopped
Line a rimmed baking sheet with parchment paper and set aside.
Place granulated sugar in a heavy saucepan and place over medium heat until melted. Using a wooden spoon, stir frequently to avoid burning.
Once the sugar has melted, keep mixture over heat and add the vanilla (it will bubble up a bit), continue to stir until smooth.
Remove from heat and pour on prepared baking sheet. Allow to sit for at least one hour, until the caramel has hardened.
When ready to make the mix, use the back of a spoon to break the caramel. Place a few pieces at a time in a food processor and pulse until it becomes a powder. . Add the remaining ingredients, except the bittersweet and dark chocolate, and pulse until mixture is combined. Add the chocolates and pulse a couple of times.
Divide mixture among bags or jars, tie a ribbon around them and you've got a delicious gift perfect for the hot chocolate lover.
To make hot cocoa, simply heat 1 cup of milk and stir in 3 tablespoons of mix.
Recipe source: A Lynsey Original