Why You’ll Love This Recipe

I love this recipe because it’s incredibly easy yet tastes like something from a high-end café. The combination of creamy milk, luscious caramel, and rich chocolate creates a drink that’s both decadent and perfectly balanced. The touch of sea salt elevates the flavors and cuts through the sweetness just enough. Whether I’m craving a luxurious nightcap or a cozy afternoon pick-me-up, this recipe never disappoints.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

2 cups milk
1/2 cup heavy cream
1/2 cup caramel sauce
1/2 cup dark chocolate chips
1/2 teaspoon vanilla extract
Sea salt for garnish

Directions

1. I start by heating the milk and heavy cream together in a medium saucepan over medium heat until they’re warm but not boiling.

2. I stir in the caramel sauce and dark chocolate chips, whisking constantly until everything melts and blends into a smooth, glossy mixture.

3. Once the chocolate is fully melted, I add the vanilla extract and stir it in for extra warmth and depth.

4. I pour the hot chocolate into mugs and finish each with a light sprinkle of sea salt on top. Then I serve it immediately while it’s rich, creamy, and steaming hot.

Servings and Timing

This recipe makes about 2 servings. It takes roughly 5 minutes to prepare and 10 minutes to cook, for a total of around 15 minutes.

Variations

Sometimes I like to make this drink even more indulgent by topping it with whipped cream or a drizzle of extra caramel sauce. For a darker, bolder flavor, I use bittersweet chocolate instead of dark chocolate chips. When I want a hint of spice, I stir in a pinch of cinnamon or cayenne. For a grown-up twist, a splash of Irish cream or coffee liqueur takes it to another level.

Storage/Reheating

I store any leftover hot chocolate in the refrigerator for up to 2 days. When I’m ready to enjoy it again, I reheat it gently on the stovetop over low heat, whisking constantly to bring back its smooth texture. I avoid boiling it so the milk doesn’t scald.

FAQs

Can I use milk chocolate instead of dark chocolate?

Yes, I sometimes use milk chocolate for a sweeter, creamier flavor.

How can I make it dairy-free?

I substitute the milk and cream with almond milk, oat milk, or coconut milk.

What kind of caramel sauce works best?

I prefer using a thick, buttery caramel sauce for a rich flavor, but any good-quality one works.

Can I make this ahead of time?

Yes, I prepare it in advance and reheat it slowly before serving.

How do I keep it from being too sweet?

I balance the sweetness with a pinch of sea salt and use dark chocolate instead of milk chocolate.

Can I add coffee to this recipe?

Definitely! I like adding a shot of espresso for a salted caramel mocha vibe.

Can I use cocoa powder instead of chocolate chips?

Yes, though I prefer the richness of chocolate chips. If using cocoa, add 3 tablespoons and a bit more caramel.

How do I make it extra frothy?

I whisk it vigorously before pouring or use a milk frother for a café-style foam.

What’s the best way to serve this drink?

I love serving it in warm mugs with whipped cream, caramel drizzle, and a sprinkle of flaky sea salt.

Can I serve this cold?

Yes, I chill it and serve over ice for a salted caramel iced chocolate variation.

Conclusion

This Salted Caramel Hot Chocolate is pure comfort in a cup. I love how the smooth caramel and deep chocolate flavors come together with that hint of sea salt for the perfect balance. It’s rich, velvety, and just the right amount of sweet—an easy yet luxurious treat that always feels special, no matter the occasion.