Salted Caramel Hot Chocolate

Author: Jee Choe

Sweet and salty caramel in one delicious hot chocolate.

5 from 3 votes

Prep Time 7

Total Time 7

Course Drinks

Yield serving (16 ounces)

Whisk together vanilla syrup and heavy cream. Set aside.
Use a handheld frother to make the whipped cream. Whisk until soft peaks form.
Froth or heat milk.
Frothed milk can be made using an electric milk frother or with the steam wand from an espresso machine.
Put chocolate sauce and toffee nut syrup into a mug. Stir in frothed milk.
Top with whipped cream.
Drizzle caramel sauce and sprinkle on turbinado sugar and sea salt.

Starbucks uses 2% milk to make this drink but you can use any milk you like.
Homemade chocolate syrup can be made ahead of time and stored in the refrigerator.
The whipped cream can be made as stiff or soft as you like by adjusting the time you whisk. If you want a more pourable whipped cream with soft peaks that will stir into the drink easier, whisk until it thickens slightly. Make sure to move the handheld milk frother up and down to get air into the cream.
Whipped cream can be made ahead and stored in the refrigerator in an airtight container for up to 2 days. Stir it a little since it may have deflated a bit.
To make the drink more decadent, pour the caramel hot chocolate into a French press and pump the plunger up and down until it doubles in volume. It'll create a nice frothy hot chocolate.