Salted Caramel Espresso Hot Cocoa (Salted Caramel Mocha)

 

It’s Sunday Funday and today’s theme is hot cocoa.

I always struggle with this theme.  I’m mostly a “warm up some milk, stir in some hot cocoa mix, and serve it to the kids” kind of girl.  

But I’m all for trying new things so I attempted this one.  Depending how you look at it, it can be an espresso cocoa or a mocha.  Or leave the espresso out and it's just a salted caramel cocoa!  There’s a lot of flexibility here.

I did find this to be extremely sweet, but then, I’m also a person who goes to a coffee shop and special orders lattes and mochas half sweet (or less).

Want more cocoa ideas?  Look for further:

• 5 Minute Chilli Cinnamon Hot Chocolate from Sizzling Tastebuds
• Cheese in Your Hot Chocolate? Yep. Chocolate con Queso from Culinary Adventures with Camilla
• Chocolat Chaud - French Hot Chocolate from Food Lust People Love
• Homemade Hot Chocolate Bombs from A Day in the Life on the Farm
• Hot Chocolate Cookies from Making Miracles
• Mexican Hot Chocolate from Mayuri’s Jikoni
• Nutella Hot Chocolate from Sneha's Recipe
• Salted Caramel Espresso Hot Cocoa (Salted Caramel Mocha) from Amy’s Cooking Adventures

Salted Caramel Espresso Hot Cocoa (Salted Caramel Mocha)

2 tablespoons chocolate chips

2 tablespoons salted caramel chips

1 shot espresso

6 ounces frothed milk (I used almond)

Place the chocolate and caramel chips in the bottom of a mug.  Top with hot espresso.  Let the mixture sit for 1-2 minutes while the milk heats up (I used an electric frother that heats and froths at the same time).

Use a small whisk to stir the melted chocolate into the espresso.  Add the frothed milk and whisk again.  Top with whipped cream and additional chips, if desired.