hot cocoa = winter, snowball fights, warmth, family, friends, books, comfort. the draw and idea of hot cocoa is irresistible, however, both dani and i have found we don’t actually like drinking it, and tend to abandon our mugs about halfway through.
my mini holiday season goal was to make/find a hot cocoa recipe that would basically be good enough to where we wouldn’t put down our mugs and wander off in search of other things (like something savory to combat the sickening sweetness of most hot chocolates).
i found a yummy sounding recipe on http://realmomkitchen.com. i didn’t just want to make a cup of hot cocoa, though – i wanted it to be a gourmet treat, and nothing could possibly be more gourmet than combining the gorgeous flavor of sea salt caramels with homemade chocolate-y hot cocoa.
you will need:
- 1/2 cup sugar
- 1/3 cup unsweetened cocoa powder
- 1/8 teaspoon salt
- 1/3 cup half and half
- 4 cups whole milk
- jarred caramel sauce
- whipped cream (homemade or store bought)
- sea salt
1. mix the cocoa powder, salt, and sugar into a saucepan.
2. add the half and half, and stir until blended
3. cook over medium heat until the mixture boils, stirring constantly
4. add the milk, stirring constantly, until the mixture reaches serving temperature.
5. remove, whisk until frothy, and ladle into mugs.
6. top with whipped cream, caramel sauce, and sea salt (sprinkle the sea salt directly onto the caramel to get the desired sea-salty-caramely taste).
this hot cocoa is delicious! it’s creamy and chocolate-y and so much better than store bought. i had to shoo dani away from the pan multiple times, where she was trying to weasel samples with a spoon. and as if the deliciousness of the hot cocoa itself wasn’t enough, the sea salt and caramel on top really give it an extra, festive oomph.