Celebrating the end of the week with these epic Salted Caramel Hot Chocolates!! Who’s with me?!
I think you know me by now and when I make this to photograph, I have to take them to the next level with some sort of fancy decoration or effect, hence that awesome spun sugar topper!
I was a little disappointed though in the outcome of this shoot, you’re probably thinking why? Yeah it still looks absolutely fabulous (if I do say so myself 😉 ) but when I create a visual of a shoot that I want to execute and it doesn’t 100% work out that way, I’m get a little bit of a sad face, haha yes, first world problems.
The element that didn’t work out was I wanted steam to be coming off that mug second mug in the back. I heated it up so much that yes there was steam coming off it but it just wasn’t strong enough to be showing up on camera. I thought it would look so so good but it just wasn’t meant to be. I think actual smoke shows up better on camera, rather than steam.
Anyways!! This hot chocolate is actually infused with a homemade vegan caramel sauce which also takes it to the next level, omg you MUST try this for yourself! I made it a salted caramel hot chocolate by adding a little salt into the mix because the homemade caramel sauce wasn’t actually salted. Either way, you can add salt into either, up to you! You can also buy store-made caramel sauce, vegan or non-vegan, your choice! Whatever suits you so you can enjoy a mug of this deliciousness as soon as possible!
I hope you all have a wonderful weekend! I’ll be a busy bee again in my kitchen creating all the goods for you guys! Enjoy!
- 2 cups milk
- 2 Tbsp cacao powder
- 3 tsp coconut sugar
- ¼ cup dark chocolate chips
- ⅓ cup store-bought caramel sauce or use my vegan caramel sauce recipe, you can half this recipe for a smaller quantity if you wish
- ½ tsp Himalayan pink salt
- Spun Toffee
- ½ cup caster sugar
- 2 Tbsp water
- Whipped cream
- In a medium sized saucepan over high heat, bring milk, cacao and sugar to a boil. Whisking occasionally, this will make it frothy.
- Once steam is coming off the mixture, add chocolate drops, caramel sauce and salt, whisk quickly until melted through.
- When the mixture has come to a boil, turn off the heat and let it sit until drinking temperature.
- Pour into serving mugs.
- Spun Toffee
- Stir water and sugar together in saucepan over low heat until sugar has completely dissolved.
- Turn heat to high and bring to a boil. Taking a pastry brush and water, gently brush down the sides of the saucepan to dissolve any sugar crystals.
- Making sure to not burn the toffee, cook until it is a light golden colour. This will take a few minutes.
- Take off the heat as toffee will continue to colour due to the residual heat left in the pan.
- Let stand until slightly cooled, about 5-8 minutes.
- Over a large wooden cutting board or a clean working surface bench, pick up a dollop of the cooled toffee with a wooden spoon and from a great height above the board/bench, quickly spin the spoon so the toffee drops on the surface and creates a “nest”. You may need to use your hands to help it form after it has fallen from the wooden spoon.
- Top hot chocolate with whipped cream and spun toffee nests.
- Serve and enjoy!