How to Make Salted Caramel Hot Chocolate

A pinch of salt makes chocolate taste more chocolatey and caramel taste richer. Put them together and you get one of the most comforting drinks of the year.

What you need

• Our 52% Hot Chocolate (dairy free, made from Colombian Fino de Aroma cacao)
• A milk jug or small pan
• Sweetbird Caramel Syrup
• Sea salt flakes

The recipe (one mug)

• 25 to 30g of hot chocolate (about two heaped scoops)
• About 250ml of milk
• 10ml caramel syrup (one pump)
• A small pinch of sea salt flakes

Step by step

1. Put the hot chocolate in your mug and add a splash of the hot milk.
2. Stir into a smooth, glossy paste with no lumps.
3. Add the caramel syrup and a tiny pinch of salt, then stir.
4. Heat or steam the rest of the milk to about 65°C, then pour it in slowly, stirring as you go.

Make it your own

• Lighter: use sugar-free caramel syrup.
• With coffee: add a double espresso for a salted caramel mocha.
• Butterscotch: swap in butterscotch syrup.

Tips

• Salt flakes on top of the cream look great and give little bursts of saltiness.
• Too much salt is easy. Start with a very small pinch.
• Caramel and oat milk are a lovely pair.

FAQs

Is there a sugar-free option?

Yes. Use Sweetbird sugar-free caramel syrup, which cuts around 34 kcal per pump.

Which salt is best?

Flaky sea salt. Fine table salt is much stronger.

A mug with semi-skimmed milk is around 285 kcal before toppings, or around 250 kcal with sugar-free syrup.

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