Homemade Cinnamon Caramel Hot Chocolate

Homemade Cinnamon Caramel Hot Chocolate is from Alison of Alison’s Wonderland Recipes:

Fall is my favorite time of year. In fact, it’s one of the only times I decorate my house for the season (the other is Christmas). To me, fall has all the benefits of summer and winter while nixing the complications of both. I get to wear a scarf without having to worry about digging my car out from under a mountain of snow, and it’s warm enough to go on walks without risk of sunburn. Plus, who doesn’t love changing leaves, crisp air, and Oktoberfest?

But most of all, I love the cozy food. I’ve already made my first batch of pumpkin cupcakes for the season, and apple picking is just around the corner. I’d say the time is right to make some homemade hot chocolate!

I LOVE making hot chocolate from scratch. It’s a quick, easy way to enjoy something sweet and special. Plus, you can customize it however you want. I’ve made dark hot chocolate with Baileys and authentic French hot chocolate, but today’s recipe is what I reach for when I need a taste of autumn: Cinnamon Caramel Hot Chocolate!

Homemade Cinnamon Caramel Hot Chocolate Recipe

Homemade Cinnamon Caramel Hot Chocolate

Alison Walsh

This hot chocolate is the perfect taste of fall.

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Course Drinks

Servings 5 cups

Ingredients

  

1x2x3x

• 1/3 cup cocoa powder
• 1/2 - 1 tsp instant coffee
• 1 tsp cinnamon
• 1/2 tsp vanilla
• 3/4 cup caramel sauce
• 2 cups half and half
• 2 cups milk

Instructions

 

• In a medium saucepan, whisk together everything except the 4 cups of dairy until the cocoa powder has fully incorporated into the caramel, giving you a thick, sticky paste.
• Gradually whisk in the dairy until the mixture is smooth. Drag a spatula across the bottom and corners of the pan to make sure the caramel mix has fully incorporated.
• Set the heat to medium and heat the hot chocolate for 6-8 minutes or until steaming, whisking once every minute or so.
• Serve hot with whipped cream and a dash of cinnamon.

Notes

To store, simply chill the hot chocolate in a sealed Tupperware container for up to 3 days. To reheat, whisk the mixture until smooth and fully incorporated (some of the chocolate will have settled to the bottom) and pour it into a saucepan. Heat on medium heat until steaming, whisking regularly.

Tried this recipe?Let us know how it was!

I love the rich, comforting flavor of this hot chocolate. The caramel is evident but not too cloying (the coffee helps keep it from being too sweet). And the cinnamon is a subtle note in the background, just enough to even out the caramel. Topped with whipped cream and cinnamon, it’s the perfect ode to autumn!

What are some of your favorite fall foods?

Other Recipes You’ll Love:

Easy DIY Hot Chocolate Buffet

Coconut Milk Hot Fudge Sauce

Roasted Pear Rice Pudding

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