Hot Cocoa with Carmel Salted Carmel Whipped Cream

Hot Cocoa with Carmel Salted Carmel Whipped Cream

Serving Size: 2


1/4 cup granulated sugar

1 tablespoon water

1/2 teaspiin kosher salt

1 cup Heavy whipping cream

3 cups Whole milk

6 oz Bittersweet chocolate (chopped)

1/2 teaspoon Vanilla extract

1/4 cup Rum

Carmel Whipped Cream Instructions

  1. Heat sugar, water and salt in saucepan over medium heat until sugar is dissolved
  2. Continue cooking sugar until it starts to turn golden brown, continue this process till it gets as dark as possible
  3. Remove pan from heat and slowly pour the heavy whipping cream down the side of the pan
  4. Add pan back to burner and stir until fully combined
  5. Remove heat and allow to cool, 5 to 10 minutes
  6. Pour carmel into clean bowl and cover with plastic wrap. Make sure the wrap is pressed against the top carmel surface to prevent skin from forming
  7. Allow to chill serveral hours until very cold. For best results chill overnight

Final Preparation 

  1. Take the cooled carmel and add into a mixer. Mix until it reaches medium peak
  2. In a medium sauce pan heat milk over medium heat until milk is steaming but not yet simmering
  3. Remove from heat, add chocolate
  4. Add vanilla extract and Rum. Stir until chocolate is melted. Can add back to heat until desired temperature is reached
  5. Pour into mug and top with delicious whipped cream. For extra effect drizzle carmel on top.
  6. Enjoy!





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