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Caramel Hot Chocolate with Whipped Cream Topping
Cozy up with this caramel hot chocolate recipe topped with fluffy whipped cream; easy stovetop drink ready in 10 minutes using cocoa, milk and caramel.
Caramel Hot Chocolate with Whipped Cream is a rich, dessert-style beverage that blends classic hot cocoa with buttery caramel for added depth and sweetness. The drink is prepared by simmering milk with unsweetened cocoa powder or chopped chocolate, whisking in caramel sauce and a touch of vanilla, then finishing with a generous swirl of lightly sweetened whipped cream and an optional drizzle of extra caramel. Often served during colder months, holiday gatherings, or as an indulgent afternoon treat, this recipe offers a comforting balance of velvety chocolate, smooth caramel, and airy cream in every sip.
Caramel Hot Chocolate with Whipped Cream Topping
Ready in about 10 minutes with basic pantry staples, this recipe is ideal when you want café-style comfort without leaving home. Feel free to swap in oat milk, add a shot of espresso, or sprinkle flaked salt on top—the method is flexible, so you can tailor each mug to your mood.
Prep Time
15 minutes
15 minutes
Cook Time
10 minutes
10 minutes
Total Time
25 minutes
25 minutes
Ingredients
Whole milk 2 cups
- Heavy cream ½ cup (for the hot chocolate base)
- Unsweetened cocoa powder 2 tbsp
- Semisweet chocolate chips ¼ cup
- Caramel sauce 3 tbsp, plus extra for drizzling
- Granulated sugar 1 tbsp (or to taste)
- Pure vanilla extract ½ tsp
- Fine sea salt pinch
- Cold heavy whipping cream 1 cup (for the topping)
- Powdered sugar 2 tbsp
- Pure vanilla extract ¼ tsp
- Optional / suggested additions: extra caramel sauce 2 tbsp for finishing drizzle, flaky sea-salt pinch for garnish, chocolate shavings 1 tbsp, mini marshmallows ¼ cup
Method
Gather all ingredients and equipment
- Place a small saucepan over medium heat
- Pour the milk into the saucepan
- Stir the milk occasionally until steaming but not boiling
- Whisk cocoa powder into the hot milk until dissolved
- Stir caramel sauce into the cocoa mixture until smooth
- Add chopped chocolate to the pan and whisk until fully melted
- Lower the heat to keep the drink hot without boiling
- Taste the mixture and stir in sugar if extra sweetness is desired
- Remove the saucepan from the heat
- Place a metal mixing bowl and beaters in the freezer for 10 minutes
- Pour cold heavy cream into the chilled bowl
- Beat the cream on medium speed until soft peaks begin to form
- Sprinkle powdered sugar over the cream
- Add vanilla extract to the cream
- Continue beating until stiff peaks hold
- Pour the hot caramel chocolate into serving mugs
- Spoon whipped cream generously over each mug
- Drizzle additional caramel sauce over the whipped cream
- Serve the caramel hot chocolate immediately while hot
Nutrition (whole recipe)
Calories
2084 kcal Protein
27 g Fat
161 g Carbs
146 g Fiber
6 g Sugar
133 g
2084 kcal Protein
27 g Fat
161 g Carbs
146 g Fiber
6 g Sugar
133 g
Notes
Gently warm the milk to steaming, not boiling, so the chocolate melts smoothly and the caramel stays fluid—high heat can make the sauce seize and leave gritty bits. Whisk in a teaspoon of salted butter at the end for a glossy finish that echoes the caramel’s buttery notes. Any leftover caramel keeps for about two weeks in the fridge; reheat a spoonful to upgrade tomorrow’s coffee or oatmeal.
why this recipe
This caramel hot chocolate recipe transforms an everyday mug of cocoa into a luxurious café-style experience, marrying velvety melted chocolate with a glossy ribbon of homemade caramel that deepens the drink’s sweetness without overpowering it. The addition of freshly whipped cream crowns each cup with airy richness, slowly melting into the warm liquid and creating a decadent, layered sip from first taste to last. Because the recipe relies on pantry staples and comes together in minutes on the stovetop, you can indulge in a treat that feels sophisticated yet entirely accessible whenever the craving strikes. Its balance of sweet, salty, and creamy notes makes it an instant mood-booster on chilly evenings, while the inviting aroma of caramelized sugar and cocoa turns any kitchen into a comforting retreat worth revisiting again and again.
FAQs
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Frequently Asked Questions
Can I make this Caramel Hot Chocolate with Whipped Cream dairy-free or vegan by using non-dairy milk and whipped toppings?
Yes. Substitute the whole milk and heavy cream with a rich plant-based milk such as oat, soy, or canned coconut milk, and top each mug with coconut or almond-based whipped cream (or aquafaba whip). Just be sure to use dairy-free chocolate chips and a vegan caramel sauce to keep the entire drink fully vegan.
How should I store and reheat leftover caramel hot chocolate to keep it smooth and flavorful?
Let the hot chocolate cool, then pour it into an airtight jar and refrigerate for up to 3 days. Reheat slowly over low heat (or in the microwave at 50 % power), whisking and adding a splash of milk if needed; warm just until steaming, not boiling, so the chocolate and caramel stay silky and the flavors remain balanced.
Can I make the caramel sauce from scratch instead of using store-bought?
Absolutely—homemade caramel is easy and often tastes richer than store-bought. Melt ½ cup granulated sugar over medium heat until amber, whisk in 2 tbsp unsalted butter, then slowly pour in ¼ cup warm heavy cream and a pinch of salt; cool slightly before using. Make it ahead and refrigerate up to two weeks, reheating gently so it stays pourable.