Wednesday, November 17, 2010

Fancy Schmancy Cocoa

When temperatures dip below the freezing point, my taste buds are always craving something cozy and warm. While I love hot cocoa so much that I admittedly drink it anytime of year, there's something about sipping it through this November-January period that just makes it so darn festive. The drink alone puts me in a holiday spirit. Here is a fancy, yummy twist on a classic favorite: 

This mug is so legit, which I had one like it. 

Vanilla Fleur de Sel Caramel Hot Chocolate

serves 4-6


2 teaspoons cornstarch
4 cups milk, divided
1 Vanilla Bean
6 ounce dark chocolate (at least 70% cacao), chopped
4 tablespoons sugar
2/3 cup caramel, melted
3/4 teaspoon Beanilla Vanilla Fleur de Sel (Beanilla is a brand, don't worry about that, and Fleur de Sel is just a fancy sea salt, regular sea salt will work just fine)


In a medium saucepan, whisk the cornstarch and the milk together. Add the vanilla bean to the milk and slowly bring to a simmer, then reduce to low and let the vanilla steep for 15 minutes.
Meanwhile, combine the melted caramel (or you can use homemade or a high quality store bought caramel sauce) with the Vanilla Fleur de Sel. Discard the vanilla bean. Stir in the chocolate and sugar, whisking until the sugar has dissolved and the chocolate has melted.
Pour the hot chocolate into 4 individual mugs. Drizzle 2 1/2 tablespoons of the vanilla fleur de sel caramel in each mug. Top with an additional splash of milk and sprinkle with Vanilla Fleur de Sel, if desired. Serve hot.

Recipe & Image via: Good Life Eats

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