COOK: 10

Salted Caramel Hot Cocoa


2 cups Oakhurst whole milk
1/2 cup bittersweet chocolate chips (substitute dark chocolate if not available)
2 tablespoons prepared caramel sauce (homemade or store-bought)
pinch of Maldon sea salt flakes


Place all ingredients in a saucepan. Bring to a simmer over medium heat, slowly stirring as the chocolate melts to prevent scorching.

Adjust salted caramel flavor to your preference, then use a milk frother to fully blend the hot cocoa.

Pour into two mugs, then top with your favorite hot cocoa pairings.

Serving suggestions:

Mini marshmallows with caramel drizzle and sprinkling of sea salt flakes.

Dark chocolate, milk chocolate or white chocolate dipped pretzel sticks for stirring.

Mini marshmallows and crushed peppermint flakes or mini candy canes.


Recipe courtesy of Half & Half magazine, a food magazine celebrating dairy and those who make it. Learn more and subscribe at

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