Salted Caramel Hot Mocha
- December 16, 2021
- 0 / 5
Festive…fun…warming…delicious…all these terms apply when thinking of Salted Caramel Hot Mocha. This is the answer to any winter blues!
The hot chocolate gets an incredible boost by adding both salted caramel sauce and coffee. Wowza! I can’t think of anything more delicious (besides maybe adding a shot of peppermint schnapps)!
Begin by making the snowmen: take a pretzel stick and push two large marshmallows onto it (one in the middle of the pretzel and one on the bottom end). Tie a rosemary sprig around the top of the pretzel and knot it. Push it down to form a “scarf” and then add the top marshmallow. Using a plastic baggie that has a tiny cut corner, pipe eyes, nose, mouth and buttons onto the marshmallows. Finally pipe more chocolate onto the top of the snowmen and attach the peppermint meringue cookie hats.
I placed my snowmen into the fridge to harden up. I also tried to stand up the snowmen as best I could to allow the chocolate under the hats to firm up and hold the hats in place.
The hot mocha is so easy to make. Simply combine the milk, chocolate chips, cocoa powder, caramel, espresso, vanilla and salt in a saucepan and heat until the milk is scalding. Be sure to stir often so that the ingredients don’t stick to the bottom on the pan.
Once the mocha is nice and hot, pour it into individual mugs, top with whipped cream and marshmallow snowmen and enjoy!
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Salted Caramel Hot Mocha
Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- Regular marshmallows
- Pretzel sticks
- Rosemary sprigs
- Melted chocolate
- Peppermint meringue cookies
- 4 & 1/2 cups canned coconut milk (3 cans), or whole milk
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup unsweetened cocoa powder
- 1/4 cup salted caramel sauce
- 4-6 shots espresso (or 1/2 cup black coffee)
- 1 tbsp vanilla extract
- 1 pinch flaky salt
- Whipped cream, for serving
- Grated cinnamon or chocolate shavings (optional)
Slide 1 marshmallow onto the middle of a pretzel stick. Press another marshmallow onto the bottom end of the pretzel stick. Tie the rosemary sprig around the top portion of the pretzel, then slide another marshmallow onto the top of the pretzel to secure the rosemary. You should have 3 pretzels lined up with a “rosemary scarf”. Lay the snowman down flat on a parchment lined baking sheet (see above photos).
Spoon the melted chocolate into a small ziplock bag and snip a very small portion of the corner off. Using the chocolate, draw the snowman eyes, a nose, a smile, and buttons. Dollop a small amount of melted chocolate on top of the snowman’s head. Press a meringue cookie into the chocolate. Chill in the fridge until the chocolate is firm, 10 minutes.
Use the marshmallows however you please! They keep well in a sealed container for up to a month. If storing longer than a day, skip the rosemary.
Add the coconut milk, chocolate chips, cocoa powder, caramel, espresso, vanilla, and a pinch of salt to a large pot. Place the pot over medium low heat until the milk is scalding, but not boiling. Be sure to stir the pot often to make sure nothing is sticking to the bottom and burning.
Once the mocha is steaming, ladle into mugs, dollop with whipped cream, and top with marshmallows – if desired. Drink and enjoy!
Recipe from Half Baked Harvest