Salted Caramel Hot Cocoa with Smoky Honey Habanero Honeycomb Candy

For the Smoky Honey Habanero Honeycomb Candy:

1. Line a 9×13 inch pan with parchment paper, making sure the paper goes up the sides of the pan. Set aside until needed. 
2. In a large, heavy bottom pot combine the sugar, corn syrup, water, and honey and bring to a boil, stirring occasionally.
3. Boil undisturbed until the mixture reaches 300 degrees F (use a candy thermometer).
4. 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.
5. 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:

1. 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:

1. 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.
2. In a 12 oz mug add 1/4 cup of your cocoa mix. Add 8oz scalded milk, water, or coffee and mix to combine. Top with recommended accoutrements.

For the Salted Caramel Hot Cocoa:

1. Top with Salted Caramel whipped cream mini chocolate chips, and a sprinkle of Spiceology Unsalted Caramel Blend.