Salted Caramel Hot Cocoa with Whipped Cream
8 ounces milk (regular or non-dairy) * I prefer to use coconut or almond milk
8 ounces cream (regular or non-dairy) * I again, prefer to use coconut cream
4 ounces dark chocolate (regular or non-dairy)
4 ounces chocolate caramel (extra for drizzling) – (regular or non-dairy)
* freshly made whipped cream (cream beaten to stiff peaks, with added stevia or raw sugar to sweeten)
In a saucepan over medium-low heat, add in HALF of the milk, HALF of the cream and all of the dark chocolate. Stir continuously until the chocolate is melted. Add in the remaining milk, remaining cream, the chocolate caramel and a pinch of sea salt. Whisk until mixture is heated through and has a velvety cream texture.
Pour hot cocoa into 2 mugs, and top with some fresh whipped cream, a drizzle of chocolate caramel and a small pinch of sea salt. Makes 2 servings.