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    Salted Caramel Hot Chocolate Recipe

    3y Saved to Food & Drinks
    • Ludwig Abbott

      Salted Caramel Hot Chocolate #health Dessert #healthy Dessert #Dessert|

    • Traci Barrett

      Salted Caramel Hot Chocolate Recipe - Tastes wonderful, but be prepared, it is VERY sweet and VERY rich. Also, I would recommend using a large pot for the water and sugar as you will be adding the other ingredients to it.

    • Karen Thias

      Salted Caramel Hot Chocolate Recipe. Will it be amazing or sickeningly sweet? There's only one way to find out! Dare I?

    • Eileen Pollan

      Salted Caramel Hot Chocolate #chocolates #sweet #yummy #delicious #food #chocolaterecipes #choco

    • Ivey Henton

      Salted Caramel Hot Chocolate Recipe Something sweet for all my peeps riding out the storm!!

    • brenda wells

      @Kathleen DeCosmo ♡❤ #Drinks ❤♡ ♥ ❥ Salted Caramel Hot Chocolate Recipe

    • Row One Brand

      Salted Caramel Hot Chocolate. #recipes #hotchocolate #chocolate

    • Freya

      Food | Sweet - Salted Caramel Hot Chocolate Recipe

    • Tamie Sorrell

      Salted Caramel Hot Chocolate Recipe Ingredients Yields: 10 servings 1/2 cup sugar 1/2 cup water 1-1/2 cups heavy cream 1/2 teaspoon pure vanilla extract 1/2 teaspoon cornstarch 1 teaspoon cocoa powder, + extra for dusting 6 cups whole milk 1/8 teaspoon sea salt (or regular salt) 1/2 cup whipped cream (optional) The Glycemic Index Diet: Fad or Fabulous? Must-Read: Your Diet According to Your Blood Type 5 Raw Foods We'll Risk Our Lives to Eat Directions In a mixing bowl, combine the cocoa powder and cornstarch. In a saucepan, heat the milk. As soon as it's warm, add to the cocoa powder and cornstarch. Stir well. In another saucepan, heat the heavy cream. Set aside. In a non-stick sauce pan, combine the sugar with water over medium-high heat. It's important to watch the sugar carefully; as soon as the edges of the pan start caramelizing, immediately lower the heat to medium-low. Gently jiggle the saucepan in circles. Do not use a spoon! Lower the heat to the lowest setting when there are only a few remaining non-caramelized pieces. Don't let the sugar get dark brown or you'll get a burnt taste. When all the sugar is an amber color, remove from the heat, pause for about a minute (be careful of splattering when the cream is added), then slowly add the warm cream and sea salt. Stir constantly with a wooden spoon. Let the sauce cool down a bit. Reserve about 1 tablespoon of caramel on the side and add the hot cocoa to the caramel. Stir until the caramel is dissolved in the milk. Add the vanilla extract. Pour into 10 cups, filling up the cups 3/4 of the way up with the drink. Top with a dollop of whipped cream. Drizzle the reserved caramel sauce and finish with a little cocoa powder, using a fine mesh shaker or a strainer. Serve with tea cakes or holiday cookies. Enjoy! Tips While waiting for the caramel to become golden, watch it carefully; it could burn very easily! Using a good quality sea salt will bring so much more flavor to the drink. Fleur de sel, for example, doesn't taste as harsh as regular table salt; it has a more briny flavor. You can find it at any specialty stores li

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