This Salted Caramel Hot Cocoa Recipe is the perfect treat during the holiday season and the cooler months. It's one of our family favorites made on the stove top, so cozy up with a big mug!
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Note: This recipe was originally published in December 2019, but has been improved and re-photographed. We hope you enjoy the new look!
This hot cocoa is a decadent treat that is everyone's favorite drink for a cold day. We start with a rich hot chocolate base, then add in plenty of salted caramel flavor. It's a favorite during the holiday time of the year.
You may also like this bourbon hot chocolate or this Instant Pot hot chocolate!
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❤️Why we love this recipe
- Simple ingredients - Made with kitchen and pantry staples, and anything you don't have can be found at many grocery stores.
- Quick and easy - This hot cocoa comes together in under 10 minutes on the stovetop!
- Easy to customize - This recipe can also be made low carb, sugar free, or even dairy-free with a few simple swaps.
- Absolutely decadent - This luscious hot chocolate is rich and over the top with one key ingredient to take it to the next level - salted caramel sauce! Once you try it, you'll be in love.
🍫Ingredients
Here are the ingredients we used for this recipe. You can find more information for substitutions below.
- Whole milk & heavy cream - We use a mixture of both for the most creamy and decadent hot chocolate.
- Dark chocolate - We recommend using a bar of chocolate, and cutting it into small shavings. You can also use dark or semi-sweet chocolate chips.
- Cocoa powder
- Kosher salt
- Vanilla extract
- Sweetener of choice - Opt for powdered or white sugar, or a sugar replacement.
- Salted caramel sauce - You can use store bought or our homemade salted caramel sauce, it's the best!
- Garnish with whipped cream, flaky sea salt, a salted caramel drizzle, mini marshmallows, and chocolate shavings.
Visit the recipe card for the full quantities and nutritional information.
✨Substitutions & variations
Here are a few suggestions on additional flavors to try, or simple variations to this hot chocolate.
- Sugar free version - Use a sugar free sweetener, our favorite is Swerve confectioners (affiliate link), sugar free chocolate like Lily's, and our homemade sugar free keto salted caramel sauce. For toppings, use sugar free marshmallows and sugar free whipped cream.
- Low carb version - Follow all of the instructions above to make this recipe sugar free, and swap the whole milk for your favorite unsweetened non-dairy milks (which happen to be lower in carbs). Unsweetened coconut milk and almond milk are our top choices.
- Dairy free or vegan - Use your favorite non-dairy milk in place of whole milk, and coconut cream in place of heavy cream. You will want to make sure to use dairy free chocolate, whipped cream, and a dairy-free caramel sauce recipe.
🔪Prep work
- If making your own salted caramel sauce, do this first. This can be done up to 2 weeks in advance. Or, gently heat or reheat the salted caramel sauce to make it pourable.
- Cut chocolate with a sharp knife into very small pieces. This will help the chocolate melt better.
- Measure out all remaining ingredients.
📋Instructions
Add milk and heavy cream to a saucepan over medium-low heat. (Image 1)
Add cocoa powder, sugar or sweetener, and salt. Whisk constantly to combine. (Image 2)
Add in chopped chocolate and stir to melt. (Image 3)
Add salted caramel, and whisk to combine. (Image 4)
Remove from heat, then stir in vanilla extract. (Image 5)
Pour into mugs, top with whipped cream, chocolate shavings, marshmallows, sea salt flakes, and a drizzle of salted caramel.
✨Tips & tricks
- Sweeten to taste. Start out by adding less sugar or sweetener if you're making this recipe for the first time, then add more to taste.
- Don't allow mixture to boil at all, or the milk will curdle.
- Make sure to finely chop the chocolate, so it melts quickly and evenly.
- As the mixture heats, a thin layer of milk solids will form at the top. You can simply skim it off if the texture bothers you, but it's fine to consume.
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💭Frequently Asked Questions
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or on the stovetop. Do not freeze.
Yes. To make this in the slow cooker, combine all ingredients in a slow cooker and place it on low. Stir, then set to low and cover for 2 hours. Stir, then serve.
More Recipes To Consider
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📖 Recipe
Salted Caramel Hot Chocolate Recipe
Ingredients
- ½ cup heavy whipping cream (½ cup)
- 3.5 cups whole milk
- ½ cup sugar (or any sweetner of choice, to taste)
- ¼ cup cocoa powder
- ½ teaspoon kosher salt
- 2.5 ounces unsweetened baking chocolate, chopped
- 6 tablespoons salted caramel sauce (store-bought or homemade)
- 1 tablespoon vanilla extract
- Top with whipped cream, mini marshmallows, shaved chocolate, salted caramel sauce, and flaky sea salt.
Instructions
- Add milk and cream to a dutch oven or large saucepan over medium-low heat. Add in cocoa powder, sugar or sweetener, and kosher salt, whisking constantly to combine.
- Whisk in chocolate shavings, stirring constantly to melt, for about 2 minutes, then stir in the salted caramel sauce.
- Remove from the heat, then stir in vanilla extract. Pour into mugs, and top with whipped cream, more salted caramel sauce, chocolate shavings, flaky sea salt, and mini marshmallows.
- Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave.
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Notes
- Additional toppings are not included in the nutrition facts.
- Sweeten to taste. Start out by adding less sugar or sweetener if you're making this recipe for the first time, then add more to taste.
- Make sure to finely chop the chocolate, so it melts quickly and evenly.
- As the mixture heats, a thin layer of milk solids will form at the top. You can simply skim it off if the texture bothers you, but it's fine to consume.
-
Don't allow mixture to boil at all, or the milk will curdle.To make this in the slow cooker, combine all ingredients in a slow cooker and place it on low. Stir, then set to low and cover for 2 hours. Stir, then serve.
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