Salted Caramel Hot Chocolate

In my first recipe post, I briefly mentioned Salted Caramel Hot Chocolate from Starbucks. I will now admit to you that this is my absolute favourite drink from Starbucks,  the only problem? Starbucks is expensive to begin with, and I am lactose intolerant, so I end up paying extra for soy milk each time. Although I can handle smaller amounts of dairy without issue, a Grande Salted Caramel Hot Chocolate made with regular milk would make me miserable for hours. Since technically this drink is only available in the fall, I am going to continue on this trend of fall flavours by sharing this recipe with you!

I do have to admit that I am quite excited though because now I have a version of this that I can enjoy year round!

This is another one of those fantastic finds on Pinterest! (Seriously, I have no idea what I would do without Pinterest). Through Pinterest, I was linked to a blog called Pennies on a Platter which is a fantastic name for this blog, because it is so fitting! This hot chocolate mix makes 32 servings and cost me virtually nothing to make because it utilized many ingredients I already keep on hand.

I was a little nervous when making this recipe because it requires you to make your own caramel from sugar. I had never personally done this before, and all I could think about was the time my little sister (who was probably 13 at the time) decided she could make a recipe using homemade caramel and put a plastic spatula in the pan of hot sugar. Needless to say, we didn't get to eat that caramel, and we needed to buy a new spatula. My version turned out much better, and I may have sent her a text message rubbing in the fact that I could make caramel without having to replace any kitchen utensils.

Like the blog, I made this as a test batch to see how it would turn out because I am considering making this to give to people with their christmas gifts. When I do make it again, I will probably change a few aspects of it. I have this beautiful red cocoa that I purchased at bulk barn, which makes amazing chocolate frosting, but on its own can be pretty bitter. I did find the bitterness carried over into the taste of the hot chocolate so I will use a different cocoa next time.

Here is the recipe!

Salted Caramel Hot Chocolate - The Pennies on a Platter Blog

2 1/2 cups granulated sugar

3 tablespoons pure vanilla extract

1 1/2 cups good quality Dutch cocoa powder

1 to 3 tablespoons fleur de sel or good sea salt (I used less than 1tbsp)

1 cup dry milk powder (I used soy milk powder)

3/4 cup packed light brown sugar

10 ounces good quality bittersweet chocolate or chocolate chips

Line a rimmed baking sheet with parchment paper; set aside. Heat the 2 1/2 cups granulated sugar in a large heavy pan, over medium heat, without stirring. When the sugar begins to melt, take the handle of the pan and swirl it to melt without burning. The sugar might seem to crystallize, but it will eventually melt to a deep amber color. (Takes 15-20 minutes)

Remove the pan from the heat and carefully add the vanilla. Whisk the caramel until smooth again, then immediately pour it onto the lined baking sheet. Allow it to spread without touching it. Set aside and let the caramel harden, at least 1 hour.

When ready to make the mix, use the back of a large spoon to tap the caramel several times into small broken pieces that can fit into the feeding tube of a large food processor. Turn the processor on, and while running, feed the caramel pieces into the tube so the processor pulverizes the caramel into a fine powder. Continue to add the pieces, a few at a time, until it is completely powder (a cloud of caramel dust will float out of the tube). Turn the processor off and follow the next steps to complete the mix.

Add the rest of the ingredients, except the chocolate, into the food processor with the caramel powder. Replace the lid and process until smooth. Add the chocolate to the bowl and process again until the mixture is a fine powder.

Store in an airtight container, in a cool, dry place for up to one month. To serve, stir 3 tablespoons mix into 1 cup hot milk. (I used water due to the lactose intolerance issue)