thoughts from our local foodie
Caramely, Chocolatey Goodness
Looking for a sweet treat on a chilly day? Make a mug of Caramel Hot Chocolate and cozy up with a good book or board game with friends (not the Internet).
Sometimes I struggle with finding the right balance between reading ingredient labels and indulging without knowing the details in an ingredient list. I fall on the side of being an educated consumer, with some room for errors.
You can easily make Caramel Hot Chocolate using a powdered cocoa mix or a chocolate syrup, like Hershey’s. But read the label and you might consider how easy it is to whip up your own chocolate syrup. Corn syrups are often used to thicken syrups, my Chocolate Syrup recipe does not include it and still tastes great!
On a recent trip to Reading China and Glass I spotted a jar of Stonewall Kitchen’s Sea Salt Caramel Sauce. Their sauce, though not perfect, has a better ingredient list in comparison to other caramel sauces. I’m talking about highly processed ingredients (corn and/or high fructose syrups and flavorings) versus cream and sugar.
Consider finding an excuse to visit Billy’s Candies. They sell caramel squares. Substitute the caramel sauce for caramel squares. One for you, one for the hot chocolate. One for you…you see where this is leading!
Either way you make it, this is a tasty sweet treat!
Caramel Hot Chocolate
Recipe Phoebe Canakis
- 1 3/4 cups milk
- 6 Tbsp chocolate syrup
- 3 Tbsp caramel sauce
- Whipped Cream
- Caramel sauce to drizzle
- In a small saucepan over low to medium heat, warm the milk. Add the chocolate syrup and stir in the caramel until combined.
- Divide between two mugs and serve with a dollop of whipped cream and a drizzle of caramel sauce.