Salted Caramel Hot Chocolate

The Salted Caramel Hot Chocolate is what a cosy night in tastes like. The caramel sauce is made from Natvia Brown Sweetener cooked down to a deep amber, pulled together with butter, cream and a proper pinch of salt, then stirred through warm Natvia Relax Hot Choc. Sweet, slightly salty, properly rich. The kind of drink you make for two and end up drinking both of.

Prep Time: 5 mins

Cook Time:

Servings: 1

Ingredients:

Salted Caramel Sauce (yields approx. 290 ml / 1¼ cups)

130 g (⅔ cup) Natvia Brown Sweetener
85 g (6 tbsp) unsalted butter, room temperature, cut into 6 pieces
120 ml (½ cup) heavy cream, room temperature
1 tsp salt

To Serve

240 ml (1 cup) milk
1.5 tbsp Natvia Relax Hot Choc powder
15 ml (1 tbsp) salted caramel sauce, or to taste

Methods:

In a medium stainless steel saucepan over medium heat, cook the Natvia Brown Sweetener, stirring constantly with a spatula. It will clump then gradually melt into a thick amber liquid, about 6 minutes. Keep stirring around the base edges and do not let it burn.
Reduce heat to low and stir in the butter until the butter is fully melted and combined. If it separates, remove from heat and whisk vigorously until it comes back together, then return to heat.
Very slowly pour in the heavy cream while stirring constantly. Once all the cream is added, increase heat to medium and boil for 1 minute without stirring.
Remove from heat, stir in the salt and set aside. Store any remaining sauce in a sealed jar in the fridge for up to 2 weeks.
In a small saucepan, add in your homemade caramel sauce, milk and Relax Hot Choc powder over medium heat until it comes to a boil.
Pour the hot chocolate in a mug and serve with extra caramel sauce on top if needed.