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Salted Caramel Hot Cocoa Mix

A delightful homemade cocoa mix combining rich cocoa and crunchy caramel candies, perfect for cozy evenings.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 15 servings
Course: Beverage, Dessert
Cuisine: American, Homemade
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 3/4 cup unsweetened cocoa powder Opt for Dutch-processed cocoa for a smoother flavor.
  • 1/2 cup confectioners’ sugar Powdered sugar dissolves more seamlessly than granulated sugar, avoiding grit.
  • 1/2 cup powdered milk Nonfat or whole powdered milk works great, but avoid soy or dairy alternatives for best results.
  • 1 bag Werther’s Originals caramel hard candies, finely crushed (8.10 ounces) For that signature caramel flavor, I highly recommend using Werther’s.
  • 1/4 teaspoon fine sea salt Make sure to use fine sea salt for even distribution; coarse salt can be overwhelming.
For Serving
  • 1 cup milk Dairy or non-dairy—whichever you fancy, just heat it up to your desired temperature!
  • to taste serving whipped cream Homemade or store-bought, it's all about that fluffy texture.
  • to taste serving caramel sauce Drizzle generously on top for that show-stopping finish.

Method
 

Combine Dry Ingredients
  1. In a medium mixing bowl, whisk together the cocoa powder, confectioners’ sugar, powdered milk, finely crushed caramel candies, and sea salt until everything is evenly mixed.
  2. Use a sifter to help break up any clumps in the cocoa powder and sugar.
Transfer to a Storage Jar
  1. Pour the mixture into an airtight jar or container, minimizing moisture exposure.
  2. Give the jar a quick stir or shake before each use.
Prepare a Mug of Hot Cocoa
  1. Add 3 heaping tablespoons of the mix into a cup.
  2. Pour in ¾ cup of hot milk or water and stir well.
Garnish and Serve
  1. Top your cocoa with whipped cream and a drizzle of caramel sauce.

Notes

Store your hot cocoa mix in an airtight container for up to 3 months. Can be frozen for 12-18 months.