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+ servings

Salted Caramel Hot Chocolate

Author: Jee Choe
Sweet and salty in one delicious hot chocolate.
5 from 2 votes
Prep Time 5 mins
Total Time 5 mins
Course Drinks
Yield1 serving


Salted Caramel Hot Chocolate

Whipped Cream Topping


  • Make whipped cream topping.
    Sugar and heavy cream are whipped together using a handheld milk frother. Fluffy whipped cream is made in seconds.
  • Combine milk, chocolate syrup, and caramel sauce in a saucepan and stir on low heat.
  • Assemble drink.
    Pour salted caramel hot chocolate into a mug. Use a spoon to scoop up the whipped cream into the drink. Drizzle on salted caramel sauce.


  • To use caramel sauce instead of salted caramel sauce, just add two pinches of sea salt into the saucepan with the other ingredients.
  • Homemade chocolate syrup can be made ahead of time and stored in the refrigerator. Once the syrups are made, it’s just a matter of heating up and combining the milk and the syrups.
  • 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 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.


Calories: 445 | Carbohydrates: 83g | Protein: 10g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 257mg | Potassium: 514mg | Fiber: 2g | Sugar: 54g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 301mg | Iron: 2mg
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