A distinctive Salted Caramel Hot Chocolate. Delicious as it looks.
- 1/8 teaspoon sea salt (or regular salt)
- 1/2 cup sugar
- 1/2 cup whipped cream
- 1/2 cup water
- 1/2 teaspoon pure vanilla extract
- 1/2 teaspoon cornstarch
- 1-1/2 cups heavy cream
- 1 teaspoon cocoa powder, + extra for dusting
- 6 cups whole milk
- Combine the cocoa powder and cornstarch in a mixing bowl.
- 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.