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Quick Salted Caramel Hot Cocoa Ready in 10 Minutes

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This Quick Salted Caramel Hot Cocoa is a deeply rich, perfectly sweet, slightly salty mug of pure comfort that tastes like it has been simmering for an hour but is ready in just 10 minutes. It’s the perfect weeknight-friendly treat for cozy nights.

Ingredients

Scale
  • 2 cups (480 ml) whole milk
  • 1/4 cup (50 g) granulated sugar
  • 2 tablespoons (10 g) unsweetened cocoa powder
  • 1 tablespoon (14 g) unsalted butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon flaky sea salt, plus more for garnish
  • Optional: whipped cream or marshmallows for serving

Instructions

  1. Start the caramel base. Place a small saucepan over medium heat. Add the granulated sugar and let it sit for about 30 seconds. Then start stirring with a whisk. The sugar will clump at first—that’s normal. Keep stirring. After about 2 minutes, it will start to melt and turn a warm amber color. Once it’s a deep golden brown (the color of a penny), immediately move to the next step.
  2. Add the butter. Drop in the tablespoon of butter and whisk vigorously. The mixture will bubble up and might look like it’s separating. Keep whisking until the butter is fully melted and combined with the caramelized sugar, about 30 seconds.
  3. Slowly add the milk. Pour in about 1/4 cup of the milk while whisking constantly. The caramel will seize up and harden a little—don’t panic. Just keep whisking over the heat. It will melt back down as the milk warms. Once it’s smooth, pour in the rest of the milk and continue whisking.
  4. Whisk in the cocoa powder. Add the cocoa powder and whisk until there are no dry spots, about 30 seconds. The mixture will look a little grainy at this point.
  5. Heat through. Continue heating the mixture over medium heat, whisking occasionally, until it’s steaming hot but not boiling, about 3 to 4 minutes. You’ll see tiny bubbles forming around the edges of the pan.
  6. Finish with vanilla and salt. Remove the pan from the heat. Stir in the vanilla extract and the flaky sea salt. Give it one final whisk. Taste and adjust sweetness or saltiness if desired.
  7. Pour and serve. Pour the hot cocoa into warmed mugs. Top with whipped cream or marshmallows if using, and sprinkle a tiny bit more flaky sea salt on top. Serve immediately.

Notes

Don’t rush the caramelization step; watch the sugar closely as it can burn quickly. Use room temperature milk if possible to prevent the caramel from seizing. The salt is essential for balancing the sweetness. For a dairy-free version, substitute oat milk or full-fat coconut milk and use vegan butter. Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.

Nutrition

Keywords: salted caramel hot cocoa, quick hot chocolate, 10 minute hot cocoa, homemade hot chocolate, caramel hot cocoa

Find it online: https://lolaspoon.com/quick-salted-caramel-hot-cocoa-ready-in-10-minutes/