Hot Caramel Cocoa

In a medium saucepan combine butter, sugar and corn syrup over medium heat, stirring occasionally as butter melts. Bring to a boil and stir continuously for about 3-4 minutes until color is golden brown. Reduce heat to low and gradually add in milk stirring after each addition. Continue until all milk is added then stir in cocoa. 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 size 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 for 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 1/2 cup of the Hot Caramel Cocoa for a Caramel Coffee.