Best Caramel Hot Chocolate Recipes

SALTED CARAMEL HOT CHOCOLATE RECIPE BY TASTY

Steps:

• Gently heat the milk in a saucepan over a medium heat.
• Stir in the dark chocolate, caramel, and sea salt.
• Take off the heat and pour into a tall glass.
• Top with whipped cream, caramel sauce, and dark chocolate shards.
• Enjoy!

SALTED CARAMEL HOT CHOCOLATE ON A STICK RECIPE BY TASTY

Steps:

• In a saucepan set over medium heat, warm the heavy cream and ¾ cup caramel sauce, and bring to a simmer.
• Place chocolate chips in a heat-proof bowl, and pour on top the top cream mixture. Allow to stand for 1 minute before stirring to combine.
• Using a cookie scoop, spoon the mixture into a silicone mini muffin pan. Chill in the freeze for 20 minutes.
• Drizzle tops with remaining caramel sauce and a sprinkle of sea salt flakes. Insert a popsicle stick into the middle of each.
• Freeze for 2 hours, or refrigerate for 4 hours.
• To serve, dissolve a stick into a mug of hot milk. Enjoy!

CARAMEL HOT CHOCOLATE MIX

Steps:

• PLACE all ingredients except morsels in food processor bowl. Cover; process until mixed. Add morsels; process until morsels are coarsely chopped. Makes about 2 cups mix.
• Recipe to attach:
• Spoon 4 tablespoons cocoa mix into mug. Add 1 cup boiling water; stir well.
• *Paired with NESTLÉ® TOLL HOUSE® ULTIMATES™ Pecan Turtle Delight Cookie Dough

CARAMEL HOT CHOCOLATE

Steps:

• Stir milk and caramel in a 1 qt saucepan until well blended.
• Heat over medium-high heat, stirring frequently until hot.
• Pour into 4 mugs.
• Garnish with whipped topping and pecans.

SALTED CARAMEL RUM HOT CHOCOLATE

Steps:

• In a small bowl, mix together the rum and the dulce de leche until smooth then set aside.
• Warm the milk in a saucepan over a medium heat until simmering. Remove from the heat and add the chocolate and stir until melted. Pop the pan back on the heat until warm then add the rum mixture and a pinch of flaky sea salt. Pour into a mug and serve.

CARAMEL HOT CHOCOLATE

Steps:

• In 1-quart saucepan, stir soymilk and caramel topping until well blended. Heat over medium-high heat, stirring frequently, until hot.
• Pour into 2 mugs. Garnish with whipped topping and pecans.

CARAMEL WHITE HOT CHOCOLATE

Steps:

• Beat 1-1/2-qt. milk and pudding mix in large saucepan with whisk 2 min. Bring just to a simmer on medium heat, stirring constantly. Remove from heat.
• Microwave caramels and remaining milk in microwaveable bowl on HIGH 30 sec. to 1 min. or until caramels are completely melted and sauce is well blended, stirring after 30 sec.
• Reserve 2 Tbsp. caramel sauce for later use. Whisk remaining caramel sauce into pudding; pour into 6 mugs.
• Top with COOL WHIP. Drizzle with reserved caramel sauce.

CARAMEL-SWIRL HOT CHOCOLATE

Steps:

• Bring 5 cups water and chocolate to simmer in medium saucepan, stirring to dissolve chocolate. Mix in 1/4 cup cream. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer, stirring frequently, before continuing.)
• Whip 1 cup cream and powdered sugar in medium bowl until peaks form. Drizzle caramel over and swirl together, forming streaks (do not overmix).
• Divide hot chocolate among 6 mugs. Top with generous amount of caramel whipped cream and serve.

CARAMEL-SWIRL HOT CHOCOLATE

Steps:

• 1. Bring 5 cups water and chocolate to simmer in medium saucepan, stirring to dissolve chocolate. Mix in 1/4 cup cream. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer, stirring frequently, before continuing.)
• 2. Whip 1 cup cream and powdered sugar in medium bowl until peaks form. Drizzle caramel over and swirl together, forming streaks (do not overmix).
• 3. Divide hot chocolate among 6 mugs. Top with generous amount of caramel whipped cream and serve.

CARAMEL HOT CHOCOLATE

Steps:

• In 1-quart saucepan, stir soymilk and caramel topping until well blended. Heat over medium-high heat, stirring frequently, until hot.
• Pour into 2 mugs. Garnish with whipped topping and pecans.

SALTED CARAMEL AND BANANA HOT CHOCOLATE

Steps:

• In a large saucepan, heat cream over medium heat until bubbles form around sides of pan (do not boil). Remove from the heat; whisk in the chocolates, banana and caramel topping smooth. Return to the heat; cook and stir until heated through. If desired, strain before serving. Pour into mugs; top with whipped cream and additional caramel topping if desired.

SALTED CARAMEL HOT CHOCOLATE!

Steps:

• 1. pour two tsp of caramel topping into mug (can use more or less)
• 2. pour 1 cup milk and 3 tbsp cocoa powder into a sauce pan, stir then heat until hot and frothy
• 3. pour cocoa mixture into mug, add sugar then stir (can use more or less sugar. the amount i've provided will make a slightly bitter hot chocolate)
• 4. Add whip cream then top with about 1/8th tsp of sea salt, and drizzle with more caramel sauce! (personally I like to add my salt before my whipped cream so I don't get a mouth full of salt)