Starbucks Salted Caramel Hot Chocolate
1/4 cup bittersweet good quality cocoa (Hershey’s European Dark)
1 ounce bittersweet chocolate, chopped
1 cup half and half or milk
1/2 cup heavy cream
2 tablespoons granulated sugar (if you have vanilla sugar on hand, this is a good time to use some)
1/4 teaspoon vanilla extract
2 teaspoons Turbinado sugar
Whipped Cream
1/8 teaspoon Fleur De Sel
3 tablespoons caramel sauce
Whisk cocoa, half and half, heavy cream, and 2 tablesoons sugar in a medium
sized sauce pan. Add bittersweet chocolate and heat over medium heat,
whisking constantly until sugar has disolved and chocolate has melted. Heat
mixture until hot and just under boiling. Remove from heat and stir in
vanilla extract.
Heat caramel syrup in microwave to warm. Swirl about 2 tablespoons of warmed caramel in mug. Reserve remaining caramel to drizzle on top. Pour hot chocolate into mug. Top with whipped cream, drizzle with caramel sauce,
sprinkle with fleur de del, and sprinkle with Turbinado sugar.
Servings: 4