My Version of Caramel, Salted Cocoa

From: Maito

On Feb 11, 2009

This would be really great cocoa with just the first two ingredients! I did add the butterscotch schnapps, and it was present, but subtle. I like how the salt enhances it, but you don't specifically taste it. I also made the light version of this with fat free whipped cream. We ended up stirred in the toppings, since we kept missing them as we sipped and just got the cocoa!

From: ceruleanseven

On Dec 26, 2008

Very delicious...VERY rich! I made this for Christmas Eve when we drove around to look at lights. I used caramel dipping sauce and subbed the heavy cream for light half-and-half. I also used margarita salt instead of sea salt (but, it's all salt, right?). For the cocoa I used Hershey's Special Dark cocoa. Next time I make this, I will use half Special Dark and half regular. Thanks for posting, this is definitely a [seasonal] keeper!

From: diner524

On Nov 13, 2008

Absolutely delicious!!! I followed this exactly as written, except didn't add any chocolate shavings. I first added 1 tablespoon caramel, as not a huge sweet fan, but it wasn't sweet enough, so added one more tablespoon. The SALT is the key to this wonderful recipe, don't leave it out!!!! I will definitely make this cocoa again, just love it!!! Thanks BK for sharing. Made for Newest tag game.

From: Annacia

On Sep 9, 2009

Amazing even in my diabetic version. I used all of the cocoa but then used skim milk and fat free evaporated. For the Schnapps I use 1/2 tsp of caramel extract. I put frozen Cool Whip Light on top and was finished. If my altered mug of cocoa was this delicious and decadent feeling I can only imagine that the recipe as written would make you swoon in delight. Made for Comfort Cafe, Jan 09.