Prep 5 mins
Cook 10 mins
Have a bowl of caramel candies ready; children of all ages will love sprinkling the little morsels on top of the crown of whipped cream.
- 78.07 ml sugar
- 78.07 ml unsweetened cocoa powder
- 78.07 ml water
- 6 round chocolate-covered caramel candies
- 1419.54 ml milk
- whipped cream (optional)
- additional round chocolate-covered caramel candie (optional)
- In a large saucepan combine sugar, cocoa powder, and water. Cook and stir over medium heat until sugar is dissolved. Add candies; cook and stir until melted. Stir in milk. Heat through. Pour into mugs; top with whipped cream, if desired.
Great caramel flavor along with the chocolate. I opted to use caramel syrup drizzled on top of the whip cream only because I drink my hot chocolate with a straw and I don't like lumps clogging up my straw. Made for the Comfort Cafe's Jan. '09 tag game.