Caramel Hot Chocolate

Only 15 minutes til you’ll be serving this Caramel Hot Chocolate with real chocolate. It’s extra creamy and has a delicious brown sugar caramel flavor.

Looking for a new drink to serve at your holiday party? The subtle hints of caramel in this hot chocolate will make this sweet drink disappear quickly wherever you serve it.

Although we love our bulk hot cocoa powder mix, this extra creamy stovetop hot chocolate is what you want when you need something that tastes fresh and amazing…and don’t want to spend forever making it.

two glasses of caramel hot chocolate

Why you’ll love this recipe:

  • It’s pretty! (See above 🙂 )
  • Ready in only 15 minutes.
  • Real melted chocolate inside.
  • Extra creamy due to half and half and coffee creamer.
  • Brown sugar and caramel added in.
ingredients for caramel hot chocolate

Ingredients in Caramel Hot Chocolate

  • Half and half: or use a combination of whole milk and cream if you do not have half and half.
  • Unsweetened cocoa powder
  • Sugar
  • Caramel coffee creamer: or substitute the caramel coffee creamer for your favorite creamer
  • Bittersweet chocolate bar
  • Vanilla extract
  • Caramel syrup
  • Salt: this may sound strange but it will cut the sweetness and add flavor

How to Make Caramel Hot Chocolate

Have a saucepan (heavy bottomed pan is best to prevent even heating), a whisk, spoons and measuring cups ready when you start to make this hot cocoa recipe.

  • Pour the half and half and coffee creamer into a saucepan over medium-high heat. Stir occasionally until milk becomes frothy. Do not boil.
  • Whisk in cocoa powder and sugar once the mixture has gotten somewhat hot so that it dissolves. Stir. The cocoa powder may clump: use a fork to separate and mix in. You can also sift the cocoa powder into the milk mixture which will prevent clumping.
  • Add the chocolate bar, caramel syrup, vanilla extract, and salt. Whisk both until melted.
  • Heat over medium-low while frequently whisking until liquid just begins to simmer. Do not bring to a boil as this may give your cocoa a strange texture.
  • Remove from the heat and pour into mugs and serve as desired. You can drink this warm or cold.
hot chocolate in a mason jar

Can I use chocolate chips instead of chocolate bars?

Chocolate chips have some added ingredients, like wax, that help them to keep their shape. However, this wax doesn’t work well in hot drinks because it makes it difficult to melt the chocolate properly. Chocolate bars meant for baking are the best choice here.

Can I add more ingredients to this drink to make it more festive?

This hot chocolate is delicious and easy to drink a lot of. However, if you want to sweeten it up, feel free to add whipped cream, additional caramel syrup, chocolate chips, or peppermint sticks.

hot chocolate in a glass mug

How to Keep Hot Chocolate Warm for a Party

This recipe makes 5 cups. You can double or triple it for a party. If you want to keep the drink warm, simply place it in the slow cooker and set it to “warm”. If it starts to cool off too much you can switch to “low”, but watch that the hot cocoa doesn’t start to boil.

How do I store my hot chocolate?

Hot chocolate can be stored in the refrigerator for up to 4 days. Make sure to store hot chocolate within two hours after being made. It can be reheated in the microwave, but will be best if reheated on the stovetop. You will most likely need to stir the hot chocolate, because some of the cocoa powder may fall to the bottom. Do not freeze.

glass of hot chocolate with whipped cream and caramel
glass of hot chocolate with whipped cream and caramel

Caramel Hot Chocolate

5 from 1 vote
Only 15 minutes til you'll be serving this Caramel Hot Chocolate with real chocolate. It's extra creamy and has a delicious brown sugar caramel flavor.
Servings 5
Prep Time 5 minutes
Cook Time 10 minutes

Ingredients
 

  • 5 cups half and half
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons light brown sugar
  • ½ cup caramel coffee creamer (I used Great Value Vanilla Caramel Coffee Creamer)
  • ½ cup bittersweet or semi-sweet chocolate bar (4 ounces)
  • 2 tablespoons caramel syrup (I used Ghirardelli’s Sea Salt Caramel Syrup)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt

Optional garnishes:

  • whipped cream
  • additional caramel syrup
  • chocolate chips
  • peppermint sticks

Instructions
 

  • Pour the half and half and coffee creamer into a saucepan over medium-high heat. Stir occasionally until milk becomes frothy. Do not boil.
  • Whisk in cocoa powder and sugar once the mixture has gotten somewhat hot so that it dissolves. Stir. The cocoa powder may clump: use a fork to separate and mix in.
  • Add the chocolate bar, caramel syrup, vanilla extract, and salt. Whisk both until melted.
  • Heat over medium-low while frequently whisking until liquid just begins to simmer. Do not bring to a boil.
  • Remove from the heat and pour into mugs and serve as desired. You can drink this warm or cold.

Nutrition

Calories: 477kcal | Carbohydrates: 32g | Protein: 9g | Fat: 35g | Saturated Fat: 21g | Cholesterol: 91mg | Sodium: 363mg | Potassium: 444mg | Fiber: 2g | Sugar: 13g | Vitamin A: 857IU | Vitamin C: 2mg | Calcium: 276mg | Iron: 2mg
Course Drink
Cuisine American
Calories 477
Keyword christmas, holiday, kid friendly recipe

About Julie Clark

I'm Julie Clark, CEO and recipe developer of Tastes of Lizzy T. With my B.A. in Education and over 30 years of cooking and baking, I want to teach YOU the best of our family recipes.

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