You’ll find this salted caramel hot chocolate recipe rich and thick. It's hot, creamy drink nuzzles its way up to your taste buds; its velvety texture and sweetly salty seduction make this the ultimate comforting hot cocoa.
In a heavy, high-sided saucepan, combine heavy cream, 1 cup of milk, sugar, vanilla, and salt. Set over medium heat and cook until caramel reaches 230°F (110°C), stirring constantly to keep it from bubbling over. Once the caramel has reached the right temperature, remove from heat and set aside.
In a medium saucepan over medium heat, heat the remaining 3 cups of milk until it reaches 180°, or when it starts to steam and bubble around the edges. Do not scald or boil the milk, as this will change the flavor. Once the milk is at temperature, turn the heat to low. Slowly pour the cocoa powder into the milk, whipping enthusiastically with a wire whisk. Keep whisking until all cocoa is dissolved.
While still whisking quickly, drizzle the caramel into the cocoa in a slow, steady stream. Continue beating until well mixed. Ladle into small mugs and serve with a dollop of whipped cream and a sprinkling of shaved chocolate.
Nutritional analysis does not include your choice of garnishes.