Ingredients
- 2 cups whole milk (or almond/oat milk)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons caramel sauce (plus extra for drizzling)
- ¼ cup caramel corn (plus extra for garnish)
- 2 tablespoons sugar (adjust to taste)
- ¼ teaspoon vanilla extract
- ¼ cup whipped cream (optional topping)
- 1 tablespoon chopped dark chocolate (optional for richness)
- Pinch of salt
Instructions
- Prepare caramel corn if using homemade, or measure out store-bought caramel corn.
- In a saucepan over medium heat, warm the milk until steaming but not boiling.
- Whisk in cocoa powder and sugar until smooth and fully dissolved.
- Add caramel sauce and stir until well combined.
- For extra richness, stir in chopped dark chocolate and allow to melt completely.
- Add a pinch of salt and vanilla extract to enhance the flavor.
- Add caramel corn to the hot chocolate and let steep 2–3 minutes. Strain for a smooth texture or leave for crunch.
- Pour into mugs, top with whipped cream, drizzle with extra caramel sauce, and garnish with additional caramel corn.
- Serve immediately while warm.
Notes
- Use chocolate-drizzled caramel corn or add peanut butter for flavor variations.
- For dairy-free, use oat or almond milk and ensure caramel sauce is dairy-free.
- Add cinnamon or nutmeg for warm spiced flavor.
- Replace part of the milk with cream for a richer drink.
- Store leftover hot chocolate (without toppings) in the refrigerator for up to 2 days and reheat gently.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Beverage
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 24g
- Sodium: 95mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 25mg
