Salted Caramel Hot Chocolate, recipe provided below (adapted from Sugar Hero)
- 1½ cups granulated sugar
- ¼ tsp fresh lemon juice
- 4½ cups room temperature milk (I used 1%—any fat percentage you enjoy drinking should work)
- 8 oz milk chocolate, finely chopped
- 2 oz dark chocolate, finely chopped
- Big pinch salt
- Whipped cream and caramel sauce, to garnish (optional)
- In a small bowl, rub together the sugar and the lemon juice, until the sugar is damp and fragrant.
- Place a medium saucepan over medium heat and let it preheat for several minutes until the pan is hot. Once the saucepan is hot, add the sugar. Begin stirring immediately and continuously. Because the pan was preheated, the sugar will start cooking very quickly. Soon after it liquefies it will start to take on color. Cook, stirring constantly, until it is a medium amber color.
- Continue to stir while you stream in the milk. The caramel may seize and form small chunks of sugar, but continue to stir and heat the mixture, and by the time the milk is piping hot, the caramel will have melted and you will have a smooth liquid.
- Once the milk is at a simmer (small bubbles forming along the sides of the pan) remove the pan from the heat. Don’t let the milk come to a boil! Add the chopped chocolates to the pan and whisk until the mixture is smooth and the chocolate is melted. Add a pinch of salt, taste the milk, and add more salt if desired.
- Serve Salted Caramel Hot Chocolate with whipped cream and caramel sauce. It can be made ahead of time and kept in the refrigerator for up to a week. Reheat it in the microwave or on the stove top.
Salted Caramel Apple Cider, recipe provided below (adapted from Kitchen Meets Girl)
- ⅓ cup dark brown sugar
- ⅓ cup heavy whipping cream
- 1 teaspoon vanilla
- 4 cups apple cider
- ½ teaspoon sea salt
- whipped cream, caramel syrup and cinnamon, for garnish
- Combine brown sugar and heavy cream over medium-high heat in a medium heavy-bottomed sauce pot. Stir until sugar is dissolved in the cream and the mixture bubbles, about 3 minutes. Add the vanilla, salt, and apple cider, and stir to combine. Allow mixture to simmer for 10 minutes, or until heated through.
Salted Caramel Mocha Latte, recipe provided below (adapted from Inside Bru Crew Life)
- 1 cup fat free milk
- 2 Tablespoons caramel ice cream topping + extra
- 2 Tablespoons hot chocolate mix (or chocolate syrup)
- pinch of sea salt
- 1/2 cup strong coffee
- Cool Whip
- 1 teaspoon turbinado sugar
- 1 teaspoon sea salt
- Mix together the turbinado sugar and sea salt. Set aside.
- Heat the milk, 2 Tbsp. caramel, hot chocolate mix (or chocolate syrup), and pinch sea salt until just below boiling. Pour into a blender and pulse until frothy. Pour into a cup. Slowly pour the hot coffee into one side of the frothed milk. Top with Cool Whip. Drizzle with extra caramel topping. Sprinkle with the sugar/sea salt mixture. Makes 1 large cup.