Salted Caramel Hot Chocolate with Homemade Whipped Topping
Try this Salted Caramel Hot Chocolate with Homemade Whipped Topping recipe, or contribute your own.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 4
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 cup half and half
- 1/2 tsp. vanilla extract
- 2 tbsp. granulated sugar
- 1/3 up unsweetened good quality cocoa powder
- 1/3 up granulated sugar
- 1/3 up water (i used filtered water)
- 3 1/2 cups milk (i used whole milk)
- 3/4 tsp. vanilla extract
- 1/3 up smucker's simple delight salted caramel topping plus extra for drizzling
- shaved dark chocolate optional
- 1 cup cold heavy cream
- Carbohydrate 10.2660312521992 g
- Cholesterol 22.3850000189232 mg
- Fat 6.95828750588153 g
- Fiber 0 g
- Protein 1.79158750151385 g
- Saturated Fat 4.33072125366087 g
- Serving Size 1 1 -5 (69g)
- Sodium 24.9231250209689 mg
- Sugar 10.2660312521992 g
- Trans Fat 0.359842500303792 g
- Calories 111 calories
In a large sauce pan, combine cocoa powder, sugar, and water. Stir over medium heat until the sugar dissolves.Add milk, half and half, and vanilla extract. Cook until it is heated through but not simmered or boiled. Stir in salted Caramel until it dissolves.Pour the hot chocolate into mugs. Top with whipped topping, drizzle additional caramel and sprinkle of chocolate. Yields: 5 cupsWhile the hot chocolate is cooking, place a large metal mixing bowl into the freezer for 10 minutes.Remove the bowl from the freezer and place sugar into the mixing bowl. Add whipping cream and vanilla. Beat on high speed with an electric mixer just until the cream reaches stiff peaks. Serve immediately.
