Prep 5 mins
Cook 5 mins
Make sure to use a good quality cocoa for this one. Its so good, please don't be tempted to not use the SALT...it enhances the dark depths of the bittersweet chocolate and the sweet golden carmel.
- 3 tablespoons bittersweet cocoa, good quality
- 1 cup 2% low-fat milk
- 1 -2 tablespoon caramel ice cream topping
- 1⁄8 cup heavy cream
- 1 ounce butterscotch schnapps (optional) or 1 ounce butterscotch liqueur (optional)
- 2 ounces whipped cream (garnish)
- 1 teaspoon bittersweet chocolate shavings (garnish)
- 1 tablespoon caramel ice cream topping (garnish)
- 1⁄16 teaspoon coarse sea salt
- Heat milk in pot on low heat -- till nice and hot -- do not boil.
- Mix in the bittersweet cocoa and blend well.
- Add the carmel, cream and buttershot to the warmed milk and stir well.
- Top with the whipped cream and sprinkle on chocolate shavings.
- Next drizzle the carmel over the whipped cream and chocolate, lastly sprinkle on the salt.
- Now sit back and enjoy this decadent treat. You won't believe the flavor.
I waited and waited to tag this recipe in the Best of 2010 Recipe Tag game. Finally was able to tag this recipe only to have the weather warm up to 40 degrees. Doesn't matter though, it is well worth making any time. My favorite part was getting to the bottom of the mug where the last of the whipped cream was residing with the caramel sauce and course sea salt. I will definitely be making this again. Best of all, it is a cocoa I get to enjoy without the kids finishing it all off. We don't drink, so I did not add schnapps, but it is so rich the kids don't care for it.
This was quite rich and delicious. I used extra brut cocao powder, 2 TBLS of caramel apple dip and 1 TBLS of sugar - the cocoa is very intense and needed more sugar and even with this amount was not very sweet. I used a mix of about 1/3 half and half and 2/3 non-fat milk, no schnapps and added a 1/2 tsp of vanilla. For the caramel on top I used more of the dip heated very briefly in the microwave with a touch of 1/2 & 1/2 to make it drizzleable, and Kosher salt. I love salt caramels and the touch of salt here is perfect with the intense chocolate, though I might add more carmel next time. For me this amount was enough for 2 servings. Made for Winter 2010 Comfort Cafe
Amazing even in my diabetic version. I used all of the cocoa but then used skim milk and fat free evaporated. For the Schnapps I use 1/2 tsp of caramel extract. I put frozen Cool Whip Light on top and was finished. If my altered mug of cocoa was this delicious and decadent feeling I can only imagine that the recipe as written would make you swoon in delight. Made for Comfort Cafe, Jan 09.