Salted Caramel Hot Cocoa with Smoky Honey Habanero Honeycomb Candy
Rated 5.0 stars by 1 users
Category
Drink
Cuisine
Modern American
Prep Time
30 minutes
Cook Time
10 minutes
Salted Caramel Hot Cocoa with Smoky Honey Habanero Honeycomb Candy A warm cup of hot cocoa can really make your day and thaw that icy attitude when it's cold outside. Sure you can rip open a packet, dump that powder in a cup, top it with some water, and zap it in the microwave. OR you can get kinda fancy. With just a few extra minutes you can take your cocoa experience to a whole new level - like this Salted Caramel Hot Cocoa with homemade whipped cream, mini chocolate chips, and our Spiceology Unsalted Caramel blend.
Author: Chef Lynette
Ingredients
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1 tablespoon Spiceology Smoky Honey Habanero
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1 ½ cups Granulated Sugar
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¼ cup Light Corn Syrup
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½ cup Water
- 2 teaspoon Baking Soda
- 3 cups Non-fat Dry Milk Powder
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½ cup cocoa powder
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½ cup granulated sugar
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½ cup bittersweet chocolate
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2 tablespoons Spiceology Unsalted Caramel Blend
- 1 cup heavy cream
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1 tablespoon powdered sugar
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½ teaspoon kosher salt
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2 tablespoons Spiceology Unsalted Caramel Blend
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Salted Caramel Whipped Cream
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½ teaspoon kosher salt
- mini chocolate chips
Spiceology Smoky Honey Habanero Honeycomb Candy:
Dark Chocolate Hot Cocoa:
Salted Caramel Whipped Cream:
Salted Caramel Hot Cocoa:
Directions
For the Smoky Honey Habanero Honeycomb Candy:
- Line a 9x13 inch pan with parchment paper, making sure the paper goes up the sides of the pan. Set aside until needed.
- In a large, heavy bottom pot combine the sugar, corn syrup, water, and honey and bring to a boil, stirring occasionally.
Boil undisturbed until the mixture reaches 300° F (use a candy thermometer).
- Remove from the heat and add the baking soda and Spiceology Smoky Honey Habanero Blend, stirring just to combine. Quickly pour the mixture into the prepared pan (it will continue to bubble for a minute or two) and set aside to cool.
- Once the candy has hardened break into bite size pieces and serve or reserve at room temperature in an airtight container for up to one week.
For the Salted Caramel Whipped Cream:
- Whip 1 cup heavy cream with 2 Tablespoons Spiceology Unsalted Caramel blend, 1 Tablespoon powdered sugar, and 1/2 teaspoon kosher salt until stiff
For the Dark Chocolate Hot Cocoa:
- For either recipe combine all of the ingredients in a blender and blend to combine and chop the chocolate. Reserve the mixture in an airtight container and use as directed.
In a 12 oz mug add ¼ cup of your cocoa mix. Add 8oz scalded milk, water, or coffee and mix to combine. Top with recommended accouterments.
For the Salted Caramel Hot Cocoa:
- Top with Salted Caramel whipped cream mini chocolate chips, and a sprinkle of Spiceology Unsalted Caramel Blend.
