Hot Caramel Cocoa

In a medium saucepan combine cocoa, sugar and water over medium heat until sugar and cocoa is dissolved. Reduce heat to low. Place caramel candies in a microwave safe bowl and cook on 50% power for 1 minute until caramel is smooth and melted. Pour the melted caramel into the cocoa mixture and stir until smooth. Gradually add in milk, stirring after each addition until all milk is added. Bring heat back up to medium until heated to desired temperature, stirring occasionally.

Carefully pour into serving mugs. Garnish with marshmallows, whipped cream, chocolate shavings or drizzle with caramel.

Notes and tips-
You can make this the day before and store it in a Quart sized mason jar. When ready to serve, pour into a saucepan or microwave safe bowl and reheat.

This recipe was made with whole milk but you can substitute with low fat or skim milk for a lighter version.

If you don’t have loose cocoa, you can use 1 tablespoon of cocoa from the cocoa packets. Store the remaining unused cocoa in a small container to reuse to make this again.

Pour 1/2 cup of coffee into a 1/2 cup of the Hot Caramel Cocoa for a Caramel Coffee.