Start to finish: 15 minutes
- 2 cups Cass Clay 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.
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.