Hot Caramel Cocoa (using caramel candies)


Units Scale
  • 1 tablespoon cocoa
  • 2 tablespoons sugar
  • 2 tablespoons water
  • 20 caramel candies, unwrapped
  • 2 cups milk


  1. In a medium saucepan combine cocoa, sugar and water over medium heat until sugar and cocoa is dissolved. Reduce heat to low.
  2. Place caramel candies in microwave safe bowl and cook on 50% power for 1 minute until caramel is smooth and melted. Pour in to cocoa mixture and stir until smooth.
  3. Gradually add in milk, stirring after each addition until all milk is added.
  4. Bring heat back up to medium until heated to desired temperature, stirring occasionally.
  5. Carefully pour in to serving mugs. Garnish with marshmallows, whip 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 in to 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 to a 1/2 cup of the Hot Caramel Cocoa for a Caramel Coffee.