Salted Caramel Hot Chocolate

salted caramel hot chocolate

Milk, dark chocolate and salted caramel sauce are simmered together with a blend of warming spices in this luxurious hot chocolate – the perfect treat.

Prep time: 5 minutes

Cook time: 5 minutes

Servings: 6 people

Preparation

Place the milk into a saucepan and bring to a simmer over a gentle heat.

Remove from the heat and stir through the chocolate, cinnamon, nutmeg, salted caramel and chilli.

Stir until the chocolate has melted. Add the sea salt, to taste.

Return to the heat, stirring, until it just starts to simmer.

Pour into small cups. Serve with the cinnamon sticks to use as stirrers, if using. Sprinkle with the grated chocolate.

Tip: For an extreme salty-sweet treat, brush the rim of the glass with caramel dessert sauce and dip in a little of the salt. For a more subtle flavour, dip in demerara sugar mixed with a pinch of salt.



Ingredients

450ml Tesco whole milk
75g dark chocolate 70% cocoa solids, chopped, plus a little extra grated chocolate to garnish
1/8 tsp ground cinnamon
1/8 tsp nutmeg
3 tbsp Tesco Finest salted caramel dessert sauce
1/8 tsp hot chilli powder
pinch sea salt, or to taste (see tip)
4-6 cinnamon sticks, to serve (optional)

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Ingredients

450ml Tesco whole milk
75g dark chocolate 70% cocoa solids, chopped, plus a little extra grated chocolate to garnish
1/8 tsp ground cinnamon
1/8 tsp nutmeg
3 tbsp Tesco Finest salted caramel dessert sauce
1/8 tsp hot chilli powder
pinch sea salt, or to taste (see tip)
4-6 cinnamon sticks, to serve (optional)

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Preparation

Place the milk into a saucepan and bring to a simmer over a gentle heat.

Remove from the heat and stir through the chocolate, cinnamon, nutmeg, salted caramel and chilli.

Stir until the chocolate has melted. Add the sea salt, to taste.

Return to the heat, stirring, until it just starts to simmer.

Pour into small cups. Serve with the cinnamon sticks to use as stirrers, if using. Sprinkle with the grated chocolate.

Tip: For an extreme salty-sweet treat, brush the rim of the glass with caramel dessert sauce and dip in a little of the salt. For a more subtle flavour, dip in demerara sugar mixed with a pinch of salt.