Why You’ll Love Salted Caramel Hot Chocolate Recipe

The combination of chocolate and salted caramel brings together deep sweetness and savory contrast — it’s comforting and decadent at the same time.
It’s quick and simple: just a handful of everyday ingredients and minimal prep time.
Versatile prep: you can make it on the stovetop or in the microwave depending on your convenience.
You can adjust the milk base (use dairy or non‑dairy) to suit your preference, making it friendly for different dietary needs.
It feels like a little indulgence without being overly complicated — ideal for one cup or scaling up for two.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Granulated sugar
Cocoa powder
Water
Salted caramel sauce (or regular caramel + pinch of salt)
Milk (any percentage, or non‑dairy alternative)
Optional toppings: marshmallows, whipped cream, extra caramel drizzle

Directions

In a small saucepan over medium heat, stir together the sugar and cocoa powder. Add the water and continue stirring until the mixture is smooth and combined.
Stir in the caramel sauce (or regular caramel plus a pinch of salt) until fully incorporated into the chocolate base.
Add the milk and heat, stirring often, until the mixture is steaming hot. Be careful not to let it boil.
Pour into an 8‑ounce mug. Top with marshmallows, whipped cream, or an extra drizzle of caramel if desired. Serve immediately.
(Microwave method) Combine sugar, cocoa powder, and water in a mug; microwave ~15 seconds and stir. Then stir in caramel sauce; add the milk and microwave ~1 to 1½ minutes until steaming. Stir again and top as desired.

Servings and timing

Servings: 1 cup (8 oz)
Prep time: ~2 minutes
Cook/heat time: ~5 minutes
Total time: ~7 minutes

Variations

Use a non‑dairy milk (almond, oat, soy) for a lighter or dairy‑free version.
Swap salted caramel sauce for flavored caramel (e.g., maple caramel) for a twist in flavor.
Add a shot of espresso or strong coffee to turn it into a salted caramel mocha.
Sprinkle a pinch of sea salt on top of the whipped cream or marshmallows for extra crunch and salty contrast.
Add a dash of cinnamon or a drop of vanilla extract for subtle extra warmth and complexity.

Storage/Reheating

Storage: If you have leftover hot chocolate (though best enjoyed immediately), you can store it in the fridge in a sealed container for up to 1 day.
Reheating: Warm gently in a saucepan over low‑medium heat, stirring frequently until heated through; you may need to add a splash of milk if it has thickened or separated. Alternatively, microwave in short bursts (30 seconds) stirring in between until hot.
Tip: If the texture seems slightly separated after refrigeration, whisk vigorously or blend briefly to restore creaminess before reheating.

FAQs

What cocoa powder should I use?

You can use natural or Dutch‑process cocoa powder depending on your preference — Dutch tends to be milder and smoother in flavor, while natural cocoa is more robust.

Can I make this drink for more than one serving?

Yes — simply scale all of the ingredient amounts proportionally (double, triple, etc.) and heat in a larger pot, or make individual mugs simultaneously.

Is the salted caramel sauce necessary?

You do need a caramel base for the flavor. If you don’t have salted caramel sauce, you can use regular caramel sauce and stir in a generous pinch of fine sea salt to achieve the salted caramel effect.

Can I use skim milk or lower‑fat milk?

Yes — you can, but using a higher‑fat milk (or half‑and‑half) will give a creamier, richer texture. Lower‑fat milk will still work but may feel a bit lighter.

What toppings work best?

Marshmallows, whipped cream, extra caramel drizzle, and a light sprinkle of coarse sea salt are all great. You could also add chocolate shavings or a cinnamon stick for stirring.

Can I make this ahead of time?

It’s best made fresh and enjoyed immediately, because hot chocolate tastes best when hot and just made. If you must, prepare the chocolate‑caramel base and refrigerate, then add milk and heat when ready.

How can I get a thicker texture?

For a thicker, richer drink, you could reduce the amount of water in the base or replace part of the milk with heavy cream or half‑and‑half.

Does this drink contain caffeine?

Yes — it contains cocoa powder, which has some caffeine, though much less than coffee. If you’re sensitive to caffeine, you might choose a caffeine‑free chocolate alternative.

Can I use flavored milk (like chocolate or vanilla) instead of plain milk?

Yes — you can experiment with flavored milk, but keep in mind it may alter the flavor profile and sweetness. Adjust sugar or caramel accordingly.

Is this suitable for non‑dairy diets?

Yes — you can substitute with plant‑based milk (almond, oat, soy, etc.). Use a dairy‑free caramel sauce (or make your own) and you’re good to go.

Conclusion

If you’re looking for a comforting, decadent beverage that hits both sweet and salty notes, this salted caramel hot chocolate is a perfect choice. With just a few ingredients and minimal effort, you can create a cozy cup that feels special — whether you’re winding down after a long day or indulging in a sweet treat for yourself. Enjoy the warmth, the flavor, and the little moment of indulgence it brings.

Salted Caramel Hot Chocolate

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Salted Caramel Hot Chocolate is a rich, creamy, and indulgent drink that combines the deep flavors of cocoa with sweet caramel and a touch of sea salt. Perfect for cold days or as a cozy dessert beverage.

Author: Emily
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Yield: 1 serving
Category: Drinks
Method: Stovetop
Cuisine: American
Diet: Vegetarian

Ingredients

1 tablespoon (15g) caramel sauce, plus more for topping
1 tablespoon (7g) unsweetened cocoa powder
1 tablespoon (12g) granulated sugar
Pinch of salt
1 cup (240ml) milk
1/4 teaspoon vanilla extract
Whipped cream (optional, for topping)
Pinch of sea salt (for topping)

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Instructions

In a small saucepan, whisk together caramel sauce, cocoa powder, sugar, and a pinch of salt.
Add milk and heat over medium heat, whisking constantly until everything is combined and hot but not boiling.
Remove from heat and stir in vanilla extract.
Pour into a mug and top with whipped cream, additional caramel sauce, and a small pinch of sea salt if desired.

Notes

Use high-quality caramel sauce for best results.
You can adjust the sugar and salt to taste.
Try using whole milk or a milk alternative for different textures and flavors.

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 25g
Sodium: 180mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 6g
Cholesterol: 20mg