Can you believe that it’s 2013?
That’s thirteen entire years into the 21st century. And yet, thirteen whole years later, I still catch myself wanting to start the year off with 19. Le sigh.
The other thing I’m having a hard time believing? How long it took me to try my hand at making a salted caramel hot chocolate mix. This stuff is seriously amazing. And fairly easy to boot.
The caramel was the most time-intensive portion of the making. And by time intensive, it took ten minutes to create, and another hour to cool. After that, it was a walk in the park (i.e.—the Cuisinart).
Did I mention you also get to smack the shit out the caramel with the back of a spoon? It’s great for working out any of that pent up frustration.
Once it’s cracked, it goes into the Cuisinart to be pulverized and turned into a sweet amber colored powder.
Add in some sea salt (I used pink Himalayan), a little cocoa powder, and voila! You have the most dreamy hot chocolate mix you can imagine.
Make a batch for yourself. Send a jar to your favorite friend or relative. Bring it with you as a housewarming present all winter long. This stuff is going to make you famous.
All for a fraction of the cost of one of those fancy pants thousand calorie a sip salted caramel hot chocolates from that popular coffee chain.
In your face Starbucks.
I know this is a bold statement, but I’m going to go ahead and say it anyway: this may be the best thing I make all year. Or at least all winter long. Because this is what’s going to be in my mug all. winter. long.
Cider was so 2012. (Sorry, I still love you hot frothy mug of cider. But I’m lusting over another drink these days. It’s me, not you.)
90 minPrep Time
10 minCook Time
1 hr, 40 Total Time
- 1 1/4 cups granulated sugar
- 1 1/2 tablespoons pure vanilla extract
- 3/4 cup cocoa powder
- 1 tbs sea salt
- Line a rimmed baking sheet with parchment paper; set aside.
- Heat sugar in a large pan over medium heat, stirring occasionally with a wooden spoon to keep from burning.
- Once the sugar is completely melted, carefully add the vanilla. (It may sizzle, that's okay.)
- Stir the caramel until smooth again, and remove from heat.
- Immediately pour the melted sugar onto the lined baking sheet, allowing it to spread without touching it.
- Set aside and let the caramel harden, at least 1 hour.
- When caramel has cooled to room temperature, use the back of a large spoon and tap the caramel several times to break it into small pieces.
- Put pieces in a food processor or Cuisinart and pulse until the caramel turns into a fine powder.
- Add the rest of the ingredients (cocoa powder, sea salt) into the food processor with the caramel powder, replace the lid, and process until smooth.
- 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 (almond, rice, hemp, cow) milk and enjoy.
Nightshade Free, Dairy Free, Wheat Free, Gluten Free, Soy Free, Egg Free, and Corn Free.