Each fall semester, the impending week of finals brings with it the nips of Jack Frost on our noses. Sniffles and sneezes can be heard throughout the dorms and knitted scarves and hats have become a staple in student body attire. Anxiety and excitement have begun their familiar flood on campus as we snuggle under blankets while studying fifteen weeks worth of material.
Sometimes it may seem that the stress of finals is too much to handle, but have no fear fellow scholar, for my Salted Caramel Hot Chocolate recipe will soothe your mind and warm your heart for the holidays.
What you need:
2 tbsp. Hershey’s Cocoa – 100% cacao natural unsweetened
2 tbsp. White Sugar
1/4 tsp Vanilla Extract
1 Mug of Whole Milk
Caramel Syrup
Whipped Cream
Dash of Sea Salt
What you do:
1. Pour desired amount of milk inside mug; pour milk from mug into pot.
2. Cover the pot and set to medium low heat, stirring often.
3. Once milk is very hot (do not allow to simmer), mix in the first tbsp. cocoa.
4. Mix in second tbsp. cocoa.
5. Mix in 2 tbsp. sugar.
6 Add in vanilla extract and pour back into mug.
7. Put whipped cream on hot chocolate before drizzling desired amount of caramel syrup on top.
8. Throw a dash of salt over caramel topped whipped cream and enjoy!
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