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.)
Salted Caramel Hot Chocolate Mix
- 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.