Monday, 14 October 2013

Winter Warmers: Easy Boozy Salted Caramel Hot Chocolate

When it's cold outside, there's nothing nicer than settling down for the night with a steaming mug of something creamy, warming, and delicious. And it's National Chocolate Week this week, so you're allowed to go nuts.

The problem is, so many recipes for luxury cocoas and hot chocolates contain about a hundred ingredients, most of which you'll only find in the best-stocked of supermarkets, down aisles you've never been to before.

I've been experimenting as the nights draw in closer, and I think I've found the perfect, quick and easy, cheaty recipe for salted caramel hot chocolate. And then I made it even better by adding booze.

Before I start, you may want to make your own salted caramel sauce recipe. If you do, you won't find one that's quicker and easier (or more delicious) than the lovely Hazel Paterson's on her blog, It's Not F***ing Rocket Science. I normally (okay, always) have a jar of this ready-made in the fridge.

If you're feeling particularly lazy, however, you can use one of two cheats: Tesco Finest Salted Caramel Sauce is flipping tasty (and lasts well in the fridge) or you can pick up a bottle of Monin Caramel Syrup and add a pinch of sea salt flakes to the recipe instead.

Easy Boozy Salted Caramel Hot Chocolate Recipe (serves one)

Ingredients:

50g Dark chocolate
160ml Milk
2 tbsp Salted caramel sauce
OR caramel syrup with a pinch or two of sea salt
Half shot creme de cacao
Half shot toffee liqueur
Whipped cream and extra caramel sauce to top, if desired

Method:

1. Pop the milk, chocolate, and caramel sauce into a saucepan, and heat gently, whilst stirring, until the chocolate is melted and smooth.
If you're using syrup and salt instead, hold off adding the salt flakes until the mixture is all melty and combined. Then taste to check the mixture is salty enough, and heat for about a minute more.
2. Take the mixture off the heat and add the creme de cacao and toffee liqueur.
3. Pour into your favourite mug, top with whipped cream, and drizzle on a little extra caramel sauce/syrup and chocolate sprinkles.

WARNING: You almost certainly need to double or triple the recipe depending on how many people are in the house with you. And if they're little people, you'll obviously need to make a batch without the booze. I made myself a booze-free version (shock, I know) yesterday afternoon, and found my cup was kidnapped before I even got to try a mouthful:


No comments:

Post a comment