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Salted Caramel Hot Chocolate

Prep Time5 mins
Total Time5 mins
Servings: 1 mug


  • 1 cup whole milk
  • 1/4 cup dulce de leche
  • 1/2 cup dark chocolate
  • 1 teaspoon kosher salt Diamond Crystal


  • Place chips in a heatproof bowl (preferably with a spout), and set aside.
  • Combine milk and dulce de leche in a small saucepan and heat over medium-low heat, whisking frequently. (The faster you whisk, the foamier the milk will be.)
  • When the milk mixture looks like it's about to boil, remove from heat and pour into bowl over the chips.
  • Let sit about 1 minute, then add salt and whisk until completely smooth.
  • Pour into a mug and embrace the hygge!


As with the previous recipes, high quality chocolate will improve the taste of this recipe, but I'm always a proponent of using what you have on hand.  I used Ghirardelli chips (60% Dark), but you can also chop chocolate if you don't have chips.  The chips just save a step!
I used whole milk for my test recipes, but I think whatever type of milk you have on hand should also work fine.  You can use a little bit more cream and less milk to thicken a lighter milk.