Salted Caramel Hot Cocoa DIY
- 2 1/2 cups granulated sugar
- 3 tablespoons pure vanilla extract
- 1 1/2 cups gourmet cocoa powder
- 1 to 3 tablespoons sea salt
- 1 cup of dry milk powder
- 3/4 cup packed light brown sugar
- 10 ounces chocolate chips (white or milk chocolate) or caramel chips
ine a rimmed baking sheet with wax paper; set aside. Heat the sugar in a large heavy pan, over medium heat, without stirring. When the sugar begins to melt, swirl it without letting it get burnt. This might take up to 20 minutes before the sugar gets melty and brown, so be prepared to work that arm with the swirling.
Remove the pan from the heat and add the vanilla. Whisk the caramel until it’s very smooth, then immediately pour it onto the wax paper on your baking sheet. Spread it on the baking sheet without touching it with a spoon or spatula. Set aside and let the caramel harden, for at least 1 hour.
Once the caramel is hard, use a spoon or back of a spatula to tap the caramel several times into small broken pieces. Place the pieces into a food processor and turn it on until it grinds the caramel into a fine powder.
Add the rest of the ingredients, (but not those chocolate or caramel chips just yet!), into the food processor with the caramel powder. Process until it is smooth, then finally add the chocolate and process again until the mixture is a fine powder.
This can last up to four weeks in an airtight container in your pantry. To serve, stir 3 tablespoons mix into 1 cup hot milk. Enjoy!
*recipe and photo adapted from here